Shredded Gingered Brussels Sprouts Recipe

5 7 7
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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5 7 7
Publisher Photo
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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. Yield: 6 servings.

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.
  • Originally published as Shredded Gingered Brussels Sprouts in Taste of Home September/October 2014, p32

    Nutritional 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.

    • 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; 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.

    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.
  • Originally published as Shredded Gingered Brussels Sprouts in Taste of Home September/October 2014, p32

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    Reviews forShredded Gingered Brussels Sprouts

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    MY REVIEW
    jkcoach98 User ID: 6551173 265247
    Reviewed Apr. 27, 2017

    "This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors."

    MY REVIEW
    614mccoypt User ID: 1298472 243936
    Reviewed Feb. 16, 2016

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

    MY REVIEW
    toolbarsco User ID: 6725667 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."

    MY REVIEW
    island_gerl User ID: 7563824 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!"

    MY REVIEW
    annrms User ID: 2649709 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."

    MY REVIEW
    Ohilj User ID: 7361256 200715
    Reviewed Sep. 19, 2014

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

    MY REVIEW
    Beema User ID: 446601 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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