This Shredded Brussels Sprouts recipe with prosciutto and cranberries is a delicious combination of ingredients, and makes for a fantastic Thanksgiving side dish. A little salty, a little sweet, and incredibly tasty, even picky eaters love it!
Brussels sprouts have come a long way over the years -- from the back burner to the front, now they might even beat beautiful green beans to the Thanksgiving table.
In this dish, the brussels sprouts are shredded, which makes for a very short cooking time. Sometimes called shaved or grated brussels sprouts, you can even purchase them this way.
With the addition of sweet, tart cranberries and crispy prosciutto, this shredded brussels sprouts side dish is absolutely incredible.
The Ingredients
- brussels sprouts - Choose Brussels sprouts that are bright green, firm, heavy for their size, and with tightly packed leaves.
- shallots - Shallots are slightly more mild and delicate than red onions. Try to choose those that are firm, heavy for their size and without bruises.
- prosciutto - Prosciutto almost always comes in very thin slices, with sheets of paper between them. You should be able to find it in just about any grocery store.
- dried cranberries - Be sure when you choose the dried cranberries, they don't have any added sugar.
- red wine vinegar
- extra virgin olive oil - I like this one.
- salt
- black pepper - Preferably freshly ground.
Substitutions and Variations
- Shallots. Red onions are a good substitute for shallots. They'll be slightly sharper, and still offer a touch of sweetness.
- Prosciutto. You can also make the brussels sprouts with pancetta or bacon for a similar flavor profile.
- Dried cranberries. Use dried cherries if your prefer. They're also sweet and tart. They might be larger in size, in which case you should roughly chop them.
- Red wine vinegar. The red wine vinegar can be substituted with apple cider vinegar, sherry vinegar or a mixture of 2 tablespoons white vinegar plus 1 tablespoon red wine.
- Vegan and Vegetarian version. If you'd like to keep this dish vegan or vegetarian, simply leave out the prosciutto, and use a touch more olive oil for the shallots.
Recipe Tips
- I know how busy the holidays can be, especially when you're making several Thanksgiving side dishes. So while I love doing everything from scratch when time permits, sometimes that's not be feasible. Good news . . . you can buy packaged pre-shredded brussels sprouts. (Most grocery stores, including Trader Joe's should have them in November and December.)
- Prosciutto is salty, so be careful as you season to taste. You won't need to add too much (if any) salt.
- This serves about 4 for a regular meal -- however, for a Thanksgiving side dish, when typically there are quite a few options, it should serve 6.
- Shredding the brussels srpouts can be done with a knife or a food processor fitted with the grater attachment. I use a food processor, which is always much easier for large amounts.
How to Make it
- Wash, dry, and trim the root ends of the sprouts.
- Use a food processor fitted with the small to medium-sized grater attachment, and grate the brussels sprouts. Set aside.
- Coat the bottom of a large sauté pan with about half of the olive oil. Over medium-low heat, add the prosciutto and cook just until it begins to crisp, about 4 minutes
- Stir in the shallots and cook until they soften slightly, about 3 minutes.
- Add the grated brussels sprouts and remaining olive oil. Mix to combine and sauté until it's completely wilted, 6 to 8 minutes.
- Deglaze the pan with the vinegar. Use a wooden spatula to scrape off any bits of food that are browned and stuck to the bottom of the pan. Mix them back into the Brussels sprouts mixture. (It's delicious flavor!) Remove the pan from the heat and mix in the dried cranberries.
- Season with the salt (if necessary) and pepper. Serve warm.
Serving Suggestions
- For Thanksgiving, this grated brussels sprouts dish is amazing with Smoky Bacon Roasted Turkey, Ginger Mashed Sweet Potatoes and Spiced Cranberry Sauce.
- It's also really good with roasted chicken recipes, like Blackberry Butter Roasted Chicken and Lemon-Honey Roasted Chicken.
- And, if you want to make it heartier, you can add chicken to the sprouts and serve it as a main course.
Other Delicious Brussels Sprouts Recipes
Can you make it ahead?
Yes! You can make this up to 1 day ahead of time.
Store it tightly covered in the refrigerator, and then bring it to room temperature before serving. It's also good slightly warmed, or hot if you prefer.
Whether you make this Shredded Brussels Sprouts recipe as a Thanksgiving side or for any other scrumptious fall or winter dinner, I hope you love it!
Shredded Brussels Sprouts Recipe
Equipment
Ingredients
- 1 pound Brussels sprouts, washed and dried (for approx. 5 cups grated)
- 3 tablespoons extra virgin olive oil divided
- 3 to 4 ounces prosciutto, roughly chopped
- 1 cup thinly sliced shallots
- 3 tablespoons red wine vinegar
- ¾ cup dried cranberries
- salt and freshly ground black pepper to taste
Instructions
- Shred/grate the brussels sprouts. Wash, dry, and trim root ends of the sprouts. Use a food processor fitted with the small to medium-sized grater attachment, and grate the brussels sprouts. Set aside.
- Sauté the prosciutto, shallots and sprouts. Coat the bottom of a large sauté pan with about half of the olive oil. Over medium heat, add the prosciutto and cook just until it begins to crisp, about 4 minutes. Stir in the shallots and cook until they soften slightly, about 3 minutes. Then add the grated brussels sprouts and remaining olive oil. Mix to combine and sauté until it's wilted and slightly golden brown, 6 to 8 minutes.
- Deglaze the pan and add the cranberries. Deglaze the pan with the vinegar. Use a wooden spatula to scrape off any bits of food that are browned and stuck to the bottom of the pan. Mix that back into the Brussels sprouts mixture. (It's delicious flavor!) Remove the pan from the heat and mix in the dried cranberries.
- Season and serve. Season with the salt (if necessary) and pepper. Serve warm.
valentina
Thank you, Christina! I love that you LOVE brussel sprouts! 🙂
Cathy
I got my young nieces to eat Brussels sprouts by shredding them. They had no idea what they were eating and were too polite to ask. After their third helping, they finally caved in and wanted to know what this wondrous veggie was. When I told them, they spit it out and said they hated Brussels sprouts. I said really!?! Why did you eat 3 helpings?
All that to say... this is the best way to make them. I love your addition of Prosciutto. Winner recipe!
valentina
Cathy, I love that story! Hilarious. My mom used to sneak mushrooms in my grandfather's dinner when he'd come over. He said he hated them, but would always gobble up the food. 🙂 Thanks for visiting. 🙂 ~Valentina
Dawn - Girl Heart Food
Such a flavour packed side dish perfect for upcoming holidays! Though, with all those delicious ingredients, I'm pretty sure I could make a meal out of just this and be quite happy 😉 Have a lovely week ahead, my friend!
valentina
Must be weird our Thanksgiving is after yours. Happy you like this one. Enjoy, and I hope you have a great week, too. 🙂 ~Valentina
Liz
Oh, wow, this Brussels sprouts recipe sounds fabulous! I've made them with bacon and now I must try your version with prosciutto. P.S. I love a shaved BS salad, too, LOL.
valentina
Thanks, Liz! Ooooh bacon, YUM! 🙂 ~Valentina
Kim Lange
Love shaved brussel sprouts in salads, so I know I would love this! Sweet, tart, acidic...yum!!! Pinning, and I'm sure I would eat the whole dish myself, because I love veggies, especially prepared like this! xo
valentina
Thanks, Kim! And for the pin, too. 🙂 ~Valentina
Beth
Looks Amazing! I am not the biggest fan of green vegetables so I am always looking for ways to mix them with things I do like - I mean how can they not taste good when paired with prosciutto and cranberries? Genius combo......
sippitysup
I don't think I can wait til T-Gives to make this one. GREG
valentina
No need, my friend. 😉 Thanks, Greg. Hope all is well! ~Valentina
Marissa
This will be on our Thanksgiving table! Simple, beautiful, delicious - the ideal trifecta for a holiday side. BTW, I think that shaving Brussels sprouts (cooked or raw) is the best way to convert someone who thinks they don't like them. Love this, Valentina!
valentina
Thank you, Marissa. I hope you and your family love this as much as we do. And I totally agree with you on converting people by shredding them. So true! 🙂 ~Valentina
Eha
Well, no Halloween and no Thanksgiving this side of the Pond - the first has no appeal whatsoever but the second methinks a beautiful meaningful time of the year ! Yes I do shred my very favourite Brussels sprouts . . . I must admit by hand usually but perchance my 'to-do' amounts are usually not so big 🙂 ! Yes, have used prosciutto but not cranberries . . . as our temps are already way over 30 C regularly I better get on with trying . . .
valentina
Thanks, Eha. I too am not a fan of Halloween. It was fun with I was a little kid, and when my (now teenagers) were little kids, but otherwise, it's not for me. Thanksgiving is much more my speed. 😀 I hope you love it and as always, thank you for checking out my recipes. 🙂 ~Valentina
2pots2cook
Thank you for this great idea; I will turn it to the main dish on Saturday !
valentina
I hope you love it, Davorka! Thank you. 🙂 ~Valentina
Mimi
This is fabulous, especially as a salad. I would never slice Brussels sprouts by hand any more. My hands are getting old! I love the idea of using a food processor. I’m saving this recipe for after Thanksgiving, because my pescatarian daughter has already made a request for her Brussels sprouts! but I will be making this once she leaves!!!
valentina
Thanks, Mimi. I'm with on the food processor. I choose easier these days, for sure. 🙂 ~Valentina
John / Kitchen Riffs
I've made a similar dish with bacon. Prosciutto sounds better!
valentina
I don't know, bacon's right up there! 🙂 ~Valentina
Christina Conte
Genius, Valentina! Love the flavors that you've put together in this dish and I just happen to adore each one! I can almost taste it just from looking at your beautiful photos. Definitely perfect for Thanksgiving!
valentina
Thank you so much, Christina!! 🙂 ~Valentina
David Scott Allen
I’m glad you repeated this. Looks like a great recipe and one that will really complement so many things at the Thanksgiving table.
valentina
Thanks, David! Much appreciate your looking at it again. 🙂 ~Valentina
David Scott Allen
I have decided to go with this recipe for Thanksgiving. There will only be three of us, and very few sides (other than the required mashed potatoes and stuffing). I was leaning towards the brown butter but when I revisited this? No question - love the shallots, prosciutto AND cranberries! Win-win-win-win.
valentina
Hi David. This makes me happy. 😀 Hope you all love it. I'm looking to a smaller Thanksgiving this year. Will be fun to try new things for a smaller group. Thanks for sharing. 🙂 ~Valentina
Robin
this looks fabulous and will definitely be part of this year's Thanksgiving.
Is it ok to make a day ahead and just reheat? Also I was thinking of subbing pancetta for the prosciutto. Any reason that wouldn't work?
valentina
Hi Robin, Thanks for writing in. Yes, you can absolutely make this one a day ahead and reheat. And pancetta would be equally as delicious! Love it! Enjoy and Happy Thanksgiving. 🙂 ~Valentina
Monique Morin
Can this be made with fresh cranberries?
Valentina
Hi Monique. While you can make it with fresh cranberries, it will be a bit different -- saucier. The raw cranberries will need to softened before you add them to the recipe. To do this, mix 3/4 cup raw cranberries with approx. 1 tablespoon olive oil, approx. 1 teaspoon sugar and a pinch of salt. Then, on a rimmed baking sheet, roast in a 400°F oven until they're softened and slightly caramelized, about 14 minutes. I hope this helps. Enjoy and Happy Thanksgiving! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What a delicious combination! I'm such a huge fan of sprouts. And cranberry!
Valentina
Thanks so much, Jeff. Enjoy! 🙂 ~Valentina