A fast, easy side dish recipe, Caramelized Shaved Brussels Sprouts are perfectly cooked, have great texture, & have tons of nutrients.
I love to serve these along with the best ever short ribs!
Caramelized Shaved Brussels Sprouts
Brussels sprouts are all the rage now and with good reason. They’re ultra-healthy. With the low-carb craze that everyone seems to be following now Brussels sprouts fit perfectly into a low-carb eating plan.
If you grew up not liking brussels sprouts, I highly recommend you revisit them. These are definitely not your mother’s brussels sprouts. As well, my secret ingredient at the end makes all the difference in flavor!
HOW TO SHAVE BRUSSELS SPROUTS
- Slice off the bottom 1/2 – inch of the sprouts off and discard the outer leaves that fall off on their own. (You can actually buy them pre-shredded now!)
- Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. This super important — it’s what makes them so crispy when they bake!
YES BRUSSELS SMELL BAD COOKING!
Brussel sprouts are rich in hydrogen sulfide gases. When exposed to heat hydrogen sulfide (sulfur) smells really bad. I mean, it’s totally justified if you don’t like brussels sprouts based on the odor alone!
However, you don’t have to avoid cooking them. Instead, simply and quickly get rid of the strong odor. All you need to do is simmer a pan of white vinegar on the stove. Add 1/4 cup of white vinegar to a quart of water and boil. I boil it until the water almost all evaporates out. (You may want to set a timer or alarm so you don’t forget and ruin the pan!)
MY CARAMELIZED SHAVED BRUSSELS SPROUTS SECRET
- I added just a little coconut sugar for the last minute of cooking time. This gives the sugar just enough time to melt and very slightly sweeten the vegetable. You can omit the coconut sugar. As well, you can add brown (light or dark) sugar.
- Additionally, you can squeeze 1/2 tablespoon of honey or agave nectar. If you’re adding honey or agave nectar I recommend you add it after they have finished cooking when you add the salt and Everything Seasoning.
- Finally, just before serving I squeezed juice from half of a lime into the pan and toss to coat. Lime brightens everything and I frequently add it to vegetables
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
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- Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots
- Parmesan Roasted Cabbage with Pine Nuts
- Panko Crusted Broccoli
- Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
Caramelized Shaved Brussels Sprouts
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- Wash then cut the woody end off the Brussel sprouts then slice as thinly as possible. Mince garlic, slice shallot.
- Heat the oil in a large skillet, over medium-high heat.
- Add the garlic and saute just until fragrant, about 30 seconds. Add the Brussels sprouts and shallots. Stir gently to coat with oil.
- Saute the Brussels sprouts are bright green and tender, about 7 to 8 minutes. Add the coconut sugar for the last minute of cooking and stir.
- Remove from the heat. Season with salt and Everything seasoning. Toss to combine and serve.