I am a vegetable side dish fiend, and these simple sautéed shaved Brussels sprouts are my new go-to. The pretty shreds are cooked in a big skillet until tender, and then they’re simply tossed with vegan pesto, a little Tamari for depth, and then we finish them with lemon, balsamic glaze and vegan “parmesan.” While I love roasted Brussels sprouts, a delicious tangle of these shaved ones is really doing it for me lately.
How to trim and shave Brussels sprouts:
- To trim, simply cut the bottom part off of the Brussels sprout with a knife and loosen any slightly yellowed or dry/damaged leaves.
- Use a sharp knife and shave each sprout by hand. I like to cut each Brussels sprout in half first so that I can lay the flat side down on the cutting board for maximum safety.
- Use a mandoline. I have an old Benriner mandoline that is still so sharp. I love using mine for finely cut salads like this. Just be careful when you get down to that tiny end piece of the sprout. This is my preferred method personally.
- Find the shredding disk of your food processor if you have one and put it to use! This makes the process so easy and fast. One thing to note about this method: the shreds can be on the thicker side. If that doesn’t faze you, go for it.
- Buy them pre-shredded/shaved. Some grocery stores have this option and it is such a handy luxury!
Can you shave Brussels sprouts ahead of time? Yes absolutely. Once you have them shaved, place them in a sealable container and keep them in the fridge for up to 3 days. The texture of freshly shaved Brussels sprouts tends to be better in this simple sauté, but I can’t deny that the advance prep makes dinnertime a lot easier.
For pesto, I like to make my own when I can, but there are lots of great store bought options these days that make this recipe so easy. Here in Canada, I usually opt for Sunflower Kitchen brand. In the US, Gotham Greens is a great choice.
What to eat with sautéed shaved Brussels sprouts:
- Vegan Barley Risotto with Roasted Carrots
- Vegan Butternut Galette with Apples, Shallots & GF Black Pepper Crust
- Any of my 60+ Vegan Holiday Recipes
Sautéed Shaved Brussels Sprouts with Pesto
Vegan “Parmesan” (makes extra)
- ½ cup sliced almonds
- 1 tablespoon nutritional yeast
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sautéed Shaved Brussels Sprouts
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- sea salt and ground black pepper, to taste
- ½ cup vegan pesto
- 1 teaspoon Tamari
- 1 tablespoon lemon juice
- splash of water
- 1-2 tablespoons balsamic glaze
- ⅓ cup vegan “parmesan”
- You can shave your Brussels sprouts up to 3 days in advance. Just keep them in a sealed container in the fridge.
- Some stores sell pre-shredded Brussels sprouts if you want to make this veggie side dish happen even faster.
- My vegan pesto recipe is linked, but I’ve had great results with store bought vegan pesto as well. My favourite brands are Sunflower Kitchen and Gotham Greens.
- Leftover vegan “parmesan” can be kept in a sealed jar in the fridge for up to a month.
- Make the vegan “parmesan.” In a food processor or in batches in a spice grinder, combine the sliced almonds, nutritional yeast, salt, garlic powder, and onion powder. Pulse until you have a fine, dusty meal-like texture. Place in a container and set aside.
- Make the sautéed shaved Brussels sprouts. Start by shaving the Brussels sprouts, using either a knife, mandolin slicer or a food processor fitted with the shredding disc.
- Heat a large skillet over medium heat. Once the skillet is hot, pour in the olive oil and swirl it around.
- Add the Brussels sprouts to the pan all at once and give them a stir. Season generously with salt and pepper. Sauté and stir the Brussels sprouts until shreds are tender and bright green, about 4-5 minutes. Turn off the heat.
- Stir in the vegan pesto, Tamari, lemon juice, and a splash of water. Once everything is nicely combined, transfer to a serving platter. Top the sautéed shaved Brussels sprouts with the balsamic glaze, vegan parmesan, and extra black pepper. Serve immediately.