Shredded Brussels Sprouts with Crispy 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!

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. 

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

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 

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!

Recipe

Shredded Brussels Sprouts with Crispy Fried Shallots

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

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Description

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

Adapted from Cooking Light

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Ingredients

Units USM Scale 1x2x3x

• 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)

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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

[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!]