Shredded Brussel Sprouts recipe (2024)

FAQs

What is the best way to shred Brussels sprouts? ›

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.

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.

Make/prepare ahead of time:

Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.

One pound of brussels sprouts will equal approximately 8 cups of shredded brussels sprouts. Shredded brussels sprouts can be roasted at 400°F for 20-25 minutes, or sautéed on the stove for 10-12 minutes.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

1. Roasting at a low heat. If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet.

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.

Do you roast brussel sprouts face up or down? ›

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Step 1: Wash, trim, and cut your Brussels sprouts in half. Step 2: Place your “S” blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor. Step 3: Pulse until finely chopped.

Use an airtight container and the refrigerator for prep.

If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance, and store them in an airtight container in the refrigerator. It kept them fresh for more than two weeks!

Trader Joe's has pre-shredded Brussels sprouts! Check your local grocery store as well. Use two baking trays. Aim for an even, shallow layer of shaved Brussels sprouts to avoid overcrowding.

Step 2: Place your “S” blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor. Step 3: Pulse until finely chopped. Remove and add the second batch, pulsing again until finely chopped.

if you have larger Brussels sprouts like this puppy, you just want to cut them in half. take a couple of handfuls. of the chopped and peeled Brussels sprouts, pop those into a high speed blender. now just give it a couple of pulses.

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.

Use a knife to slice down and cut off the stem end. If the Brussel sprout is large, cut it in half lengthwise, going horizontally through the core. If any leaves fall off, do not discard them unless they are discolored. Instead, include green leaves in any recipe you're making.