CARAMELIZED SHAVED BRUSSELS SPROUTS

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 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 not your mother’s Brussels sprouts. My secret ingredient at the end also makes all the difference in flavor!

HOW TO SHAVE BRUSSELS SPROUTS

1. Slice off the bottom 1/2 – inch of the sprouts off and discard the outer leaves that fall off on their own. (You can buy them pre-shredded now!)
2. Slice them thinly, either with a slicing blade on a food processor or a sharp knife. This is super important — it 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

1. 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.
2. 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.
3. 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 everything now.

WHILE YOU’RE HERE, CHECK OUT THESE RECIPES

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2. Kentucky Bourbon Braised Brussels Sprouts
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5. Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots
6. Parmesan Roasted Cabbage with Pine Nuts
7. Panko Crusted Broccoli
8. Air fryer asparagus
9. Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
10. Shaved Brussels Sprout Salad
11. Philly Cheesesteak Mac and Cheese
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