Shredded Gingered Brussels Sprouts Recipe
Shredded Gingered Brussels Sprouts Recipe photo by Taste of Home
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Shredded Gingered Brussels Sprouts Recipe

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Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 pound fresh Brussels sprouts (about 5-1/2 cups)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 56 calories, 2g fat (0g saturated fat), 0mg cholesterol, 214mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 2g protein Diabetic Exchanges: 1 vegetable, 0 fat.


  1. Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices.
  2. Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir 2-3 minutes or until sprouts begin to brown lightly. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, 1-2 minutes or until vegetables are tender. Stir in pepper. Yield: 6 servings.
Originally published as Shredded Gingered Brussels Sprouts in Taste of Home September/October 2014, p32

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614mccoypt 243936
Reviewed Feb. 16, 2016

"So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav."

toolbarsco 243306
Reviewed Feb. 6, 2016

"Always looking for ways to get those veggies in--this is a great recipe! The shredding added a whole new taste dimension."

island_gerl 241525
Reviewed Jan. 11, 2016

"This is an excellent, healthy side dish! I ended up using too much ginger, which I will be sure to not do in the future. The Chinese students I host loved the strong ginger flavor, but it was overbearing for the rest of us. Stick to the recipe as is - it's a winner!"

annrms 237319
Reviewed Nov. 14, 2015

"Great flavor profile. I was confused over the directions, and I sauteed the Brussels Sprouts in the oil instead of in a dry pan. I will make these again, for sure."

Ohilj 200715
Reviewed Sep. 19, 2014

"One of the best Brussels sprout recipes I've ever eaten."

Beema 153951
Reviewed Aug. 22, 2014

"We have always liked "brussies," but this adds a new dimension to this wonderful little cabbage-like veggie. Instead of the water, I added some white cooking wine, Excellent. As a volunteer field editor I am happy to give this recipe five stars."

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