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

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 (trace saturated fat), 0mg cholesterol, 214mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 2g protein Diabetic Exchanges:1 vegetable, 1/2 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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Reviewed Feb. 16, 2016

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

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."

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!"

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."

Reviewed Sep. 19, 2014

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

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