Shredded Brussel Sprouts recipe (2024)

FAQs

How do you shred brussel sprouts quickly? ›

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

Storing Chopped Brussels Sprouts

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

Slide each brussel sprout down on the thinnest setting of your mandolin. I always recommend using a guard to shred the brussels sprouts with a mandolin. Because they're such a small vegetable, you can easily cut yourself using a sharp mandolin to shred them. Repeat until all of the sprouts are shredded.

Of course, if you don't have a food processor or just prefer to work the old-fashioned way, you can definitely shred the brussels sprouts by hand — you'll just need to allow for the extra work time. To do this, halve each sprout lengthwise and place cut sides down. Then, thinly slice the sprouts crosswise.

Use a blender. A mandoline also shreds halved sprouts like a charm, as does a sturdy cheese grater in a pinch. But slicing them up by hand is also pretty low-lift if you know how to do it efficiently. Here's how to shred Brussels sprouts without any fancy tools—all you need is a knife.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.

Not just a veg for Christmas, these tender little cabbages can be frozen to enjoy all year round. A Brussels sprout is not just for Christmas - the tender little globes make a hearty side dish, or great addition shredded into salads, whenever they're in season.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Can you eat too much brussel sprouts? ›

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

To use the blender, add the sprouts and pulse the veggies a few times until they break down into bite-sized pieces. Avoid overprocessing, which will turn Brussels sprouts into baby food. Unlike using a chef's knife, the pieces will be irregularly shaped.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.