shredded brussels sprouts

Brussels sprouts aren’t sexy and exciting but they are good for you. They are supposed to have cancer protection properties. They are also high in vitamin K, which aids in blood clotting,  and vitamin C, an antioxidant. But, you say, How does it taste? The answer is, Very similar to cabbage. So if you like cabbage then substitute shredded red and/or green cabbage.  Brussels sprouts can be bitter, especially if they have been overcooked. Overcooked sprouts turn a pale olive green. But this dish is stir-fried so there is little chance of it overcooking. If you cook a meat and two vegetables as I do for dinner, then I recommend leaving it for the last item on the menu to cook, then it will have your undivided attention.

Shredded Brussels Sprouts (adapted from

1/2 cup sliced bacon
1/2 cup peanuts (pine nuts in original recipe)
1 pound Brussels sprouts (about 2 cups)
3 green onions, minced
1 tablespoon water, optional
1/2 teaspoon seasoning salt (I used sea salt)
pepper to taste (I used Cajun seasoning)
soy sauce, optional


  1. Prepare the Brussels sprouts. Slice each head vertically. Place flat side down on the cutting board then shred the sprouts starting from the top and cutting until 1/2 inch is left of the stem. Discard the stem.
  2. Fry the bacon. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain,reserving 2 tablespoons grease, crumble bacon, and set aside.
  3. Stir-fry the sprouts and serve. In the same skillet, heat reserved bacon grease over medium heat. Add nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. If the Brussels sprouts look dry, add 1 tablespoon water. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes or until the Brussels sprouts are bright green and crisp tender. Stir in crumbled bacon just before serving. If you wish, sprinkle a dash of soy sauce on top instead of adding more salt.


For a vegetarian side, omit the bacon and sauté the Brussels sprouts or cabbage in olive oil.

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