Sautéed Shredded Garlic Brussels Sprouts are a simple, flavour-packed side dish that might just change your mind if you think you don't like Brussels sprouts. Cooked quickly with garlic until perfectly tender with just a little bite, they're the perfect accompaniment to everything from Sunday roasts to easy weeknight dinners.
I used to avoid Brussels sprouts because I'd only ever had them boiled until soft and bitter. Everything changed when I discovered shredded sprouts in a salad and realised how much better they tasted when they weren't overcooked. From there I tried sautéing them with garlic, and they've been one of my favourite green vegetables ever since. They're quick to make, full of flavour and so good that I could happily eat a bowl of them on their own.
Calories in Sauteed Shredded Garlic Brussel Sprouts
This recipe serves 4 and is 48 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Brussels Sprouts: Fresh Brussels sprouts are best for this recipe. Shredding them helps them cook quickly and gives them a tender texture while still retaining a little bite.
- Garlic: Fresh crushed garlic adds plenty of flavour and pairs perfectly with the Brussels sprouts.
- Chicken or Vegetable Stock: Adds extra flavour while helping the sprouts soften without needing lots of oil. Use vegetable stock to keep the recipe vegetarian.
- Salt and Black Pepper: Season to taste to enhance all the flavours.
- Olive oil Spray: Used to lightly sauté the garlic and sprouts with minimal oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This sautéed shredded garlic Brussels sprouts recipe is easy to customise with different flavours and ingredients.
- Add bacon: Stir through some cooked, crispy bacon for a classic flavour combination.
- Try pancetta: Crispy pancetta adds a delicious salty, savoury flavour.
- Add onions: Sauté some sliced onions or shallots with the garlic for extra sweetness.
- Boost the garlic: If you're a garlic lover, feel free to add an extra clove or two.
- Add some heat: Sprinkle in a pinch of chilli flakes or a finely chopped chilli.
- Add cheese: Finish with grated Parmesan, Pecorino Romano or crumbled feta for extra flavour.
- Add nuts: Toasted flaked almonds, walnuts or pecans add a lovely crunch.
- Try different herbs: Fresh parsley, thyme or sage all pair beautifully with Brussels sprouts.
- Add a splash of balsamic: A drizzle of balsamic vinegar just before serving adds a delicious sweet and tangy finish.
- Add lemon: Finish with a squeeze of fresh lemon juice and a little grated zest to brighten the flavours.
Tips for How to Shred Brussels Sprouts
Shredding Brussels sprouts is quick and easy, and it's the secret to getting them tender without overcooking.
- Cook soon after shredding: Freshly shredded Brussels sprouts are best cooked straight away to keep them crisp and vibrant.
- Trim the ends: Cut a thin slice off the base of each Brussels sprout and remove any damaged outer leaves.
- Slice by hand: Place the Brussels sprout cut-side down on a chopping board and use a sharp knife to slice it as thinly as possible.
- Use a food processor: If you're making a larger batch, a food processor with a slicing attachment makes the job much quicker.
- Use a mandoline: A mandoline can also be used for very finely shredded sprouts. Just be sure to use the hand guard to keep your fingers safe.
Serving Suggestions
These sautéed shredded garlic Brussels sprouts make a delicious side dish for all kinds of meals, not just Sunday roasts.
- Serve alongside a traditional Sunday roast with roast potatoes, Yorkshire puddings, gravy and your favourite vegetables.
- Pair with roast chicken, turkey, pork, beef or lamb.
- Enjoy with steak, pork chops or grilled chicken for an easy midweek meal.
- Serve alongside salmon, cod or other grilled fish.
- Pair with sausages and mashed potatoes for a comforting dinner.
- Add to Christmas dinner with all the festive trimmings.
- Serve with casseroles, stews and slow-cooked meats as a simple vegetable side.
- Enjoy with vegetarian mains, such as nut roast, mushroom wellington or lentil loaf.
- Toss through cooked pasta, rice or grain bowls for a quick and easy lunch.
Storing and Reheating
To Store: Allow the Brussels sprouts to cool completely, then transfer them to an airtight container and store in the fridge for up to 3 days.
To Reheat: Reheat in a frying pan over a medium heat with a splash of stock or water until heated through. Alternatively, microwave until piping hot, stirring halfway through.
Best Enjoyed Fresh: While leftovers reheat well, these Brussels sprouts have the best texture when freshly cooked, as they retain more of their slight bite.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these:
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Recipe Card
Garlic Shredded Brussel Sprouts
Sautéed shredded garlic Brussels sprouts are a quick, flavour-packed side dish that might just change the mind of anyone who thinks they don't like Brussels sprouts.
Ingredients
- 500g (17.5oz) of brussel sprouts, shredded
- 2 cloves of garlic, crushed
- 80ml (⅓ cup) of chicken or vegetable stock
- Salt and black pepper
- olive oil spray
Instructions
- Preheat a large frying pan over a medium-high heat and spray with olive oil spray.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the shredded Brussels sprouts and give them another light spray of olive oil spray. Cook, stirring frequently, for 2–3 minutes.
- Pour in the stock and season well with salt and black pepper. Reduce the heat to medium-low, cover with a lid and cook for about 5 minutes, or until the stock has mostly reduced and the Brussels sprouts are tender while still bright green.
- Serve immediately and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free/Dairy Free Friendly - use gluten free stock
- Vegetarian/Vegan Friendly - use vegatable stock
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 48Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 192mgCarbohydrates 10gFiber 3gSugar 3gProtein 3g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Andra says
This would make a great accompanment to most meals, we had it with prime rib, creamy mushroom and peppercorn sauce and skinny fries. Great dish and we've now had it twice.
Michele Crothers says
Hi siobhan I cooked these garlic Shredded brussel sprouts today for the first oh my word I'm in love with them, my 5 year old granddaughter doesnt like sprouts but I got her to try these ones and she ate a fork full and said they were nice at least that's a first step for her.
Siobhan (Slimming Eats) says
That's brilliant, gotta love it when the kids love this food too. I hate brussels as a child, but love them cooked like this 🙂
Michele Crothers says
Oh forgot to rate this recipe
Shevy (Slimming Eats) says
thank you Michele 🙂
Keisha says
Love this recipe! Do you think it could be done with any other vegetables like carrots?
Siobhan (Slimming Eats) says
I am sure it would be great with some different veg, let me know what you try. Enjoy
Keisha says
Love this recipe!