Sautéed Shredded Brussels Sprout Recipe with Lemon & Vegan Parmesan

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This sautéed shredded brussels sprout recipe is flavorful, easy to make, and dairy-free. An easy vegetable side dish that comes together in only 10 minutes. 

Brussels sprouts are so versatile and there are so many different ways to enjoy them and get the health benefits of eating this cruciferous vegetable. In addition, you can enjoy them any time of year. If you’re not incorporating Brussels Sprouts in your meals then you’re missing out big time.

How to Shred Brussels Sprouts

Here are 3 options you can use to shred Brussels sprouts into thin pieces:

1. Food processor. By far, the easiest way to shred Brussels sprouts is by using the slicing attachment of your food processor. I use one similar to this Cuisinart food processor.
2. Sharp chef’s knife. Halve each sprout lengthwise, then place it cut-side down. Hold the stern end of the sprout, then thinly slice with your chef’s knife. Separate the shreds with your hands.
3. Mandolin slicer. Hold the sprout on the root end and slide it back and forth over the blade of the mandolin.

Shredded Brussels Sprout Q&A

Everything you’ll need to make this sautéed brussels sprout recipe

• Brussels sprouts: the star of this plant-based dish. 
• extra virgin olive oil: Olive oil offers plenty of heart-healthy benefits and great flavor. 
• fresh garlic: I use fresh garlic in the recipe. However, you can use garlic powder as a substitute. 
• lemon juice: brings a nice tanginess.
• vegan parmesan cheese: gives a creaminess & richness. 
• dried thyme & spices: herbs can take almost any dish to the next level. In addition, adding sea salt & black pepper will bring it all together. 

How to make this shredded Brussels Sprout Recipe

• Remove the tough ends from Brussels sprouts. Then, shred them using either your food processor (my preferred method), a chef’s knife, or by using a mandoline. 
• Heat extra virgin olive oil in a large cooking pan over medium-high. Once hot, sauté Brussels sprouts with minced garlic, thyme, salt, and black pepper for about 7 minutes. The sprouts should be tender and lightly browned in some spots.
• Remove from the heat and add lemon juice and vegan parmesan. Mix everything, adjust seasonings to taste if needed, and serve warm! Optionally, top with lemon zest for even more lemon flavor.

Ingredient Swaps & Recipe Modifications 

• Use fresh or dried herbs like basil, rosemary, or parsley.
• Vegan butter instead of olive oil for more depth of flavor. 
• Add tamari (gluten-free soy sauce) or coconut aminos for that savoriness. 
• Top with pumpkin seeds or pepitas for more texture & crunch. 
• Omit the vegan parmesan for nutritional yeast for that umami flavor. 
• Homemade or panko breadcrumbs would taste delicious in this recipe as well. 

What To Serve With This Vegan Side Dish

These shredded Brussels sprouts would make an amazing side dish for a holiday dinner or almost any occasion! Serve them alongside your main dishes, as well as some other side dishes. They would taste delicious with any of the following dishes:

• Garlic Potatoes
• Dairy-Free Mac & Cheese
• Lentil ‘Meatloaf’
• Black Eyed Peas
• Jalapeño Cornbread Muffins

Storage Tips

Store these Brussels sprouts in an airtight container for 4-5 days in the fridge. For the freezer, store the uncooked/unshaven Brussels sprouts in an airtight container for up to 4-6 months. 

More Quick & Easy Healthy Recipes

• Kale & Brussels Sprouts Salad
• Chickpea Tuna Salad
• Mediterranean Chickpea Salad
• Bulgur Salad with Tahini Dressing
• Sweet Potato Farro Salad

Leave a comment below and tag me on Instagram and let me know if you make this easily shredded Brussels sprout recipe.

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This post was originally published on February 20th, 2019, and republished on March 4th, 2023.