Shaved Brussels Sprouts with Bacon Recipe - Chisel & Fork (2024)

FAQs

What's the best way to shave brussel sprouts? ›

To shave Brussels sprouts, you can use either a food processor, knife, or mandoline. A food processor works best for a large number of sprouts, while a mandoline produces the most thinly-shaved sprouts. A knife is a great option for those with less kitchen equipment.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

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.

Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together. Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

Cut each of the brussels sprouts in half, lengthwise from root to top. Starting at the top of the brussel sprout, thinly slice from top to root. Separate the brussel sprout shreds, then they're ready to eat or use in a recipe.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Recommended Equipment

To make shredded Brussels sprouts, you need a sharp knife and a cutting board that doesn't slip. I use a Shun Cutlery chef's knife, and it is my all time favorite kitchen tool. Seriously, it is really worth the investment! In my opinion, a sharp knife is a safe knife.

Doing so will provide more surface area, which means more space for roasting, and more crispiness in each bite (via The Kitchn). Whether they're small or large, once your Brussels sprouts have been cut in half and placed flat side down on a preheated cooking pan, they'll be ready to roast.

How do you shred brussel sprouts crosswise? ›

By hand: (our favorite method) Trim the end of each sprout, then peel away any bruised or discolored leaves. Slice each sprout in half lengthwise (top to bottom), then place cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.

But that doesn't mean you're out of luck if you don't have one. Want to be as hands-off as possible? Use a blender. A mandoline also shreds halved sprouts like a charm, as does a sturdy cheese grater in a pinch.

Whether you choose to chop them raw into a salad or sauté them as a side dish, Brussels sprouts offer a healthy and delicious addition to meals.

The reason for doing it is to send the remaining energy of the plant in to sizing up your sprouts rather the in to creating new leaf growth. We do prune the tops of our sprouts in September. This is a Brussels sprout plant in mid-August. We'll prune the top in mid September to stimulate larger sprouts in late fall.