Shredded Gingered Brussels Sprouts
Total TimePrep/Total Time: 25 min.
- 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
- Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices.
- 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.
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Nutrition Facts3/4 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.
Jun 5, 2018
So good! This is our favorite way to make brussel sprouts. Mine don't brown (use hard anodized pan) but I guess that doesn't matter. I leave out the salt and it's still good! We've also tried the curry variation - also a winner. Thank you so much for sharing this with us. This is our new favorite recipe and we have it once a week or more. Can't wait to try other variations.
Jan 23, 2018
So easy and delicious. I used bermuda onion because it was what I had on hand, and microplaned my ginger because it was frozen. Definitely going to be a menu staple from now on!
Dec 5, 2017
Used scallions instead of white onion and finished it off with some balsamic glaze!
Apr 27, 2017
This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors.
Feb 16, 2016
So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav.
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.
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!
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.
Sep 19, 2014
One of the best Brussels sprout recipes I've ever eaten.
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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