Shaved Brussels Sprouts with Prosciutto is a pretty recipe that’s a little salty, a little sweet, and incredibly tasty. This is one of my favorite brussels sprout Thanksgiving side dishes! 
This fall and winter side dish bursts with an amazing blend of flavors. The saltiness from the prosciutto is balanced perfectly by the subtle sweetness from dried cranberries.
It’s delicious served with meat or poultry, and it’s an ideal Thanksgiving or Christmas side dish. And it can also stand on its own as a main course.
What are shaved brussels sprouts?
Shaved brussels sprouts (also called shredded brussels sprouts) are sprouts that have been grated into thin pieces.
This can be done with a knife a food processor fitted with the grater attachment. For larger amounts, the food processor is best.
How to shred brussels sprouts?
There are a couple of ways to shred burssles spouts. For large amounts, I use a food processor. (I wouldn’t suggest using a mandoline. They’re too small!)
- With a food processor. Wash and dry the brussels sprouts, and trim the root ends, about 1/8-inch. Fitted with the small to medium-sized grater attachment, grate the brussels sprouts, adding a few to the machine at a time.
- With a Chef’s knife. Again, wash and dry the brussels sprouts, and trim the root ends, about 1/8-inch. Then slice them in half, lengthwise, and place them on their flat surfaces to finely slice them. Use your hands to spread apart the leaves.
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, we’re all human and that might not be feasible. If that’s the case, you can buy packaged pre-shredded brussels sprouts. (Trader Joe’s usually has them in November and December.)
- Prosciutto is salty! Be careful as you season to taste.
- You can also make the brussels sprouts with pancetta or bacon for a similar flavor profile.
- If you’d like to keep this dish vegan, simply leave out the prosciutto, and use a touch more olive oil for the shallots.
- This serves about 4 for a regular meal — however, for a Thanksgiving side dish, when typically there are quite a few, it will serve 6.
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.
More brussels sprouts Thanksgiving side dish recipes:
- Citrus Brussels Sprouts Salad with Raisins
- Hazelnut Brown Butter Brussels Sprouts
- Cheesy Pancetta Brussels Sprouts Bake
I hope you these shaved brussels sprouts as much as I do!
Shaved Brussels Sprouts with Prosciutto
Ingredients
- 4½ cups (about 10-ounces) Brussels sprouts, washed and dried
- ¾ cup (about 3-ounces) prosciutto, roughly chopped
- 2 tablespoons olive oil divided
- 3 tablespoons apple cider vinegar
- ¾ cup thinly sliced shallots
- ¾ cup dried cranberries
- salt and freshly ground black pepper to taste
Instructions
- Shave/shred the brussels 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 1 tablespoon of the olive oil. Over medium heat, add the prosciutto and cook just until it begins to brown, about 4 minutes. Stir in the shallots and cook until they soften slightly, about 3 minutes. Then add the grated brussels sprouts and remaining 1 tablespoon of 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.
Notes
Chung-Ah | Damn Delicious says
How did you know that prosciutto is my absolute favorite ingredient ever?! I love that you added it to this brussel sprouts side dish. I totally need to give this a try!
valentina says
Chung-AH, it’s another foodie thing we have in common. 😉
Jeanne @JollyTomato says
This sounds amazing! I always say, everything is better with a little prosciutto. Sounds like it will be part of a wonderful Thanksgiving!
valentina says
I totally agree, Jeanne! 🙂
Sophie says
What a truly & special Brussels Sprouts dish! I love it so much! 🙂
MMM!
Christina says
I LOVE brussel sprouts, so this is a no brainer for me…how delicious!! Looks lovely too, Valentina!
valentina says
Thank you, Christina! I love that you LOVE brussel sprouts! 🙂
Kate says
Excited to use this recipe for thanksgiving! Question for you: your picture looks like there are slivered almonds in the dish. Is that the prosciutto or did you add in almonds?
valentina says
Hi Kate, no almonds — I think you’re seeing the whitish pieces of the Brussels sprouts. Hope you love it and have a very Happy Thanksgiving! 🙂
angiesrecipes says
One of my favourite winter veggie…actually just had a huge portion with serrano ham. YUMMY!
valentina says
Thanks, Angie! I absolutely love Serrano ham. When I was in Spain over the summer, I couldn’t get enough. 🙂 ~Valentina
Kelly | Foodtasia says
So much flavor in this dish, Valentina! A wonderful combination. Shredding the brussels sprouts is brilliant!
valentina says
Thank you, Kelly. 🙂 ~Valentina
Cathy says
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 says
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 says
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 says
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 says
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 says
Thanks, Liz! Ooooh bacon, YUM! 🙂 ~Valentina
David @ Spiced says
Crispy prosciutto holds a special place in my heart. That stuff is amazing! I’m loving the sound of this salad, and the addition of cranberries in here sounds perfect. This would be an excellent side dish for a holiday meal.
valentina says
Love that crispy prosciutto can hold a special place in you heart, David. So awesome! 🙂 ~Valentina
Kim Lange says
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 says
Thanks, Kim! And for the pin, too. 🙂 ~Valentina
Beth says
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 says
I don’t think I can wait til T-Gives to make this one. GREG
valentina says
No need, my friend. 😉 Thanks, Greg. Hope all is well! ~Valentina
Marissa says
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 says
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 says
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 says
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 says
Thank you for this great idea; I will turn it to the main dish on Saturday !
valentina says
I hope you love it, Davorka! Thank you. 🙂 ~Valentina
Mimi says
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 says
Thanks, Mimi. I’m with on the food processor. I choose easier these days, for sure. 🙂 ~Valentina
John / Kitchen Riffs says
I’ve made a similar dish with bacon. Prosciutto sounds better!
valentina says
I don’t know, bacon’s right up there! 🙂 ~Valentina
Christina Conte says
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 says
Thank you so much, Christina!! 🙂 ~Valentina
David Scott Allen says
I’m glad you repeat of this. Looks like a great recipe and one that will really complement so many things at the Thanksgiving table.
valentina says
Thanks, David! Much appreciate your looking at it again. 🙂 ~Valentina
David Scott Allen says
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 says
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 says
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 says
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