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Home » Recipes » Side Dish

Shredded Brussels Sprouts with Crispy Fried Shallots

November 15, 2021 Updated April 27, 2022 by Lisa Goldfinger 15 Comments This post may contain affiliate links

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pinterest pin: shredded brussels sprouts with fried shallots

Here's one of my all time Favorite Veggie Side Dishes. Shredded Brussels Sprouts are pan-browned for maximum caramelization. Then loads of crispy fried shallots are piled on top. It's an incredible combo of flavors. I feel like I could eat the whole platter by myself, in one sitting!

 A white oval platter, on a black table cloth, filled with sautéed shredded Brussels sprouts topped with Fried Shallots, several slices of lemon decorating the rim of the platter.

I love serving these shredded Brussels sprouts for Thanksgiving and other festive occasions. This is a great recipe for a busy cook because most of the work can be done ahead of time. I'll give you my best time-saving tips and make-ahead strategies so you can easily manage this recipe, even when you're cooking for a crowd.

Everyone loves this dish, even folks who aren't keen on Brussels sprouts. 

HOW TO MAKE SHREDDED BRUSSELS SPROUTS WITH FRIED SHALLOTS

To make this as a side dish for 8 people, you'll need 2 ½ pounds of Brussels sprouts and 2 cups of sliced shallots, plus vegetable oil for sautéing, salt, pepper and lemon juice.

  • Shred the Brussels Sprouts: To prepare the Brussels sprouts, cut off their tough ends and remove any damaged leaves. Slice each Brussels sprout thinly crosswise, making two or three cuts per sprout, depending on their size. Alternatively, if you have a food processor with a slicing blade you can use that to shred the Brussels - it's much quicker.
  • Slice the Shallots: Peel the brown skin off of the shallots and cut them crosswise into very thin slices.  
  • Fry the shallots: Fry the shallots in vegetable oil, over medium-high heat, stirring them occasionally, until they're caramelized and light golden brown, about ten minutes. Remove them from the heat before they become too dark, to avoid burning them. Transfer the fried shallots to a paper-towel-lined plate to drain off excess oil. They will crisp up as they cool. 
  • Sauté the Brussels Sprouts: Shredded Brussels sprouts cook quickly. Heat the oil in a large heavy skillet and cook the Brussels sprouts, tossing them occasionally, until they're just cooked through and starting to brown, about 10 minutes in total. 

two cutting boards seen from above, one with shallots being thinly sliced by a large knife, the other showing a few Brussles sprouts, thinly sliced with a knife laying nearby.

Make-Ahead Tips and Strategies

  • Slice the Brussels sprouts a day or two ahead of time. Sliced or shredded Brussels sprouts will keep well for up to two days in refrigerator, in an airtight container or plastic bag. 
  • Slice the shallots up to three days ahead. Sliced shallots will keep well in the refrigerator, in an airtight container, for several days.
  • Sauté the Brussels sprouts up to 5 hours ahead of time. Let them cool and store them in a covered bowl or plastic container. You can leave them out on the counter for couple of hours but beyond that, you should refrigerate them. To Reheat The Brussels Sprouts in the oven, spread them out on a foil-lined rimmed baking sheet and heat them in a 350ºF oven for 5-10 minutes or until they're heated through. To reheat the Brussels sprouts on the stove, put them in a large heavy pot over medium-high heat and toss them constantly until they're heated through, about 5 minutes. If they seem dry and start sticking to the pot, add a tablespoon of oil.
  • Fry the shallots up to 3 days ahead of time. Drain them on paper towels, let them cool and then store them in an airtight container at room temperature. According to Kenji Lopez of Serious Eats, fried shallots keep well at room temperature for up to a month but I haven't put that to the test so I'm only comfortable recommending three days. No Need to Reheat the Fried Shallots, they are delicious at room temperature.

How to Serve

  • Heap the shredded Brussels sprouts onto a platter and pile those beautiful crispy fried shallots on top
  • Sprinkle on some freshly ground black pepper, if you like
  • Decorate the rim of the platter with some thin slices of lemon and place a slice or two on top of the shallots

Close up of shredded Brussels Sprouts with Crispy Fried Shallots on top and a small slice of lemon.

I have a deep love for Brussels sprouts and a growing collection of my favorite Brussels sprouts recipes, here on the blog:

OTHER BRUSSELS SPROUTS RECIPES TO TRY

  • Brussels Sprouts from the UK  
  • Skillet Brussels Sprouts with Bacon and Sherry .
  • Ottolenghi's Sweet and Spicy Sautéed Brussels Sprouts 

shredded Brussels sprouts on an oval platter topped with crispy fried shallots, a lemon wedge on top

If you're a fan of amazing vegetable recipes, follow my Exceptional Vegetables Pinterest Board.

Here's the Shredded Brussels Sprouts recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

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Recipe

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A white oval platter on a black background, filled with sautéed shredded Brussels sprouts topped with fried shallots, lemon slices decorate the rim of the platter

Shredded Brussels Sprouts with Crispy Fried Shallots


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 6-8 1x
Print Recipe

Description

Shredded sautéed Brussels sprouts topped with fried shallots - a great side dish for a special dinner.

Adapted from Cooking Light


Ingredients

Units Scale
  • 2 ½ pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups sliced)
  • 3-5 large shallots, peeled, thinly sliced crosswise, separated into rings (2 cups of shallot rings)
  • ½ cup plus 3 tablespoons canola oil for frying the shallots and sprouts (don't worry - most of the oil won't make it into the final dish)
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon slices for garnish (optional)

Instructions

  1. Line a plate with a double layer of paper towels. Heat ½ cup oil in a large heavy skillet over medium heat. When it's hot enough to sizzle a shallot ring, add all the shallots. Cook, stirring occasionally, until they are light golden brown, about 10 minutes. Remove them from the heat before they get too dark and start to burn. Use a slotted spoon to transfer the shallots to the prepared plate to drain. Sprinkle with a pinch of salt. When cool, fried shallots can be stored in an airtight container at room temperature for up to 3 days.
  2. Add 3 tablespoons of oil to the skillet and turn up the heat to medium-high. When the oil is hot, add the brussels sprouts. Let them sit, undisturbed for a minute or two. When they start to get brown on the underside, flip them over. Repeat the process, tossing them occasionally, until they're are cooked through, but still crisp, and lightly browned in spots, about 8-10 minutes in total. Season with ½ teaspoon salt and ½ teaspoon of fresh ground black pepper. Sprinkle with lemon juice and toss to coat. (See notes for make-ahead tips and strategies)
  3. To serve, mound brussels onto a platter. Scatter the shallots on top and garnish with lemon slices. Serve warm. (see notes below for make-ahead and reheating strategies)

Notes

Make-ahead strategies: 

  • To save time use your food processor, with the slicing blade attachment, to shred the Brussels sprouts.
  • Slice or shred the Brussels sprouts up to 2 days ahead of time. Store them in an airtight container or plastic bag in the refrigerator.
  • Slice the shallots up to 3 days ahead and store them in an airtight container in the fridge.
  • Fry the shallots up to 3 days ahead of time and store them in an airtight container at room temperature.
  • Sauté the Brussels sprouts up to 5 hours ahead. Store them, covered, in the fridge. Reheat them in a 350ºF oven, spread out on a rimmed baking sheet, for 5-10 minutes, until heated through. Or Reheat them on the stove, in a large heavy pot, tossing them constantly, over medium-high heat, for 5 minutes or so, until heated through, adding a tablespoon of oil if they seem dry or stick to the pot.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Sauté
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[Originally published Nov 2014. Updated Nov 2018 with added nutritional information and updated again Nov 15, 2021 with make-ahead strategies and time saving tips added. Same delicious recipe!]

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Filed Under: All Recipes, American Food, Cooking Light, Entertaining, Fall Favorites, North America, Quick and Easy, Side Dish, Thanksgiving Recipes, vegan, Vegetarian Tagged With: gluten-free, Holiday, non-dairy, Thanksgiving

Reader Interactions

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Joan P

    October 02, 2023 at 9:00 am

    Made this last night as a test run for Thanksgiving. Absolutely delicious and on my thanksgiving menu. I may double the shallots because they are just too good!!

    Reply
    • Lisa Goldfinger

      October 02, 2023 at 9:02 am

      So glad you enjoyed. I'm with you on doubling the shallots!

      Reply
  2. restaurantthatdeliversnearme.website

    July 11, 2021 at 11:14 pm

    Thanks for the post.

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    June 06, 2019 at 10:26 pm

    Hi there everyone, it's my first pay a quick visit at this site,
    and article is genuinely fruitful for me, keep up posting these
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  4. Sydney C.

    January 29, 2019 at 12:28 pm

    Veggies have never been so good!!! Kids around the world will be BEGGING for brussel sprouts. You truly are a genius!

    Reply
  5. Jane

    December 24, 2018 at 2:36 pm

    Hi, Lisa
    I'm making this again tomorrow; it's a favorite. I'm thinking about slicing the brussels sprouts ahead of time - any downside you can think of?

    Reply
    • Lisa

      December 25, 2018 at 6:54 am

      Hi Jane, I think it's a great idea to slice the brussels ahead of time. I always do. They stay nice and fresh and crisp if you keep them sealed in a plastic bag, lined with slightly damp paper towels. Enjoy!

      Reply
  6. Donna Gilger

    March 13, 2016 at 9:47 pm

    We made this for dinner tonight...My new most favorite brussel sprout recipe! It was delicious!

    Reply
    • Lisa

      March 14, 2016 at 7:58 am

      Donna I'm so glad you enjoyed the brussels sprout recipe. It's my favorite too! I make it all the time. In fact I just made it Friday night for small gathering of friends.

      Reply
  7. nina mayer

    October 06, 2015 at 8:11 am

    I'm a huge Brussels Sprout fan, but this dish makes new fans out of previous skeptics!
    Delicious

    Reply
  8. Matt K

    December 30, 2014 at 8:25 pm

    Made these tonight and they were fantastic. Paired really well with some grilled pork chops.

    Delicious!

    Reply
  9. Donna

    December 01, 2014 at 9:05 am

    I made this for Thanksgiving and it was delicious. I doubled the recipe and it was perfect and enjoyed by all.

    Reply
  10. Justine @prettyinpistachio

    November 08, 2014 at 8:09 pm

    I loveee brussels sprouts, I'll have to give this a try!!

    Reply
  11. Rachel (Rachel's Kitchen NZ)

    November 07, 2014 at 12:06 am

    Oh, yes please Lisa - will put this one away until Brussels sprouts are in-season again - thanks for a great recipe - I love this vegetable.

    Reply
  12. Carol atWild Goose Tea

    November 06, 2014 at 5:47 pm

    I don't think I have had anything quite like this. I just started eating Brussels sprouts
    actually. I grew them in my garden and fixed them for others, but didn't quite like them---until someone recently fixed them with garlic butter. Also my taste buds have been changing in a good way.

    Reply

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