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Shredded Gingered Brussels Sprouts


  • 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 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.


Average Rating:
  • Mike
    Dec 27, 2018
    Not a fan of this. I much prefer simple Brussel sprouts with butter and salt
  • choc52
    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.

  • JMartinelli13
    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!

  • Mary
    Dec 5, 2017

    Used scallions instead of white onion and finished it off with some balsamic glaze!

  • jkcoach98
    Apr 27, 2017

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

  • 614mccoypt
    Feb 16, 2016

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

  • toolbarsco
    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.

  • island_gerl
    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!

  • annrms
    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.

  • Ohilj
    Sep 19, 2014

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

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