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.
- 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
- Baked Brussels Sprouts with Pancetta
I hope you these shaved brussels sprouts as much as I do!
Shaved Brussels Sprouts with Prosciutto
- 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.