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Shredded Gingered Brussels Sprouts

15 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2022

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin

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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.

    • Watch How to Make Shredded Gingered Brussels Sprouts

    Test Kitchen Approved

    Shredded Gingered Brussels Sprouts

    15 reviews
    Prep Time 20 min
    Cook Time 5 min
    Yield 6 servings

    Ingredients

    • 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
    Text Ingredients

    Directions

    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.

    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.

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