Shredded Gingered Brussels Sprouts

Total Time

Prep/Total Time: 25 min.


6 servings

Updated: Nov. 11, 2022
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Dairy Freed


  • 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


  1. Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices.
  2. Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Test Kitchen tips
  • Molasses-Sriracha variation: Add 1 Tbsp. molasses and 2 tsp. sriracha to the water and cook as directed.
  • Sesame-Ginger variation: Substitute toasted sesame oil for the olive oil and proceed as directed. Sprinkle 1 Tbsp. toasted sesame seeds over cooked sprouts before serving.
  • Cranberry-Pecan variation: Add 1/4 cup dried cranberries with the onion and ginger. Cook as directed; sprinkle with 2 Tbsp. chopped toasted pecans before serving.
  • Curry variation: Add 1 tsp. curry powder with the onion and ginger; cook as directed.
  • Nutrition Facts

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