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Shredded Brussels Sprouts

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
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1 strip bacon, sliced into thin strips

2 cloves garlic, minced

1 shallot, minced

6 ounces Brussels sprouts (2 big handfuls)

Pinch brown sugar

Kosher salt and freshly ground black pepper

Juice of 1/2 a lemon 

1 tablespoon chopped fresh flat-leaf parsley


  1. Cook the bacon until crisp in a large skillet. Remove with a slotted spoon to a plate. 
  2. While the bacon is cooking, cut off the ends of the brussels sprouts. Then chop the Brussels sprouts in half. Lay them cut-side-down and finely chop until they are all shredded. 
  3. Add the garlic and shallots to the skillet and saute until fragrant and the shallots are soft, 1 to 2 minutes. Stir in the Brussels sprouts and saute until tender crisp, 3 to 5 minutes. Add a pinch of brown sugar. Season with salt and pepper and add the lemon juice. Saute for 1 minute more. Toss with the chopped parsley and bacon. Serve hot or at room temperature.