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!
Inspiration for Shaved Brussels Sprouts with Prosciutto
Several years ago, I overheard someone talking about a shaved brussels sprout salad. The salad didn’t sound very interesting — but what was interesting, was that the brussels sprouts were “shaved!”
I’d never shaved, shredded or grated brussels sprouts before. Why had I not done that?! (This was before Trader Joe’s or other stores were selling brussels sprouts this way, FYI.)
Almost as soon as I thought about shredding brussels sprouts, I thought of this recipe.
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 for Shaved Brussels Sprouts with Prosciutto
- 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.
- 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.
Here are a few more Brussels sprouts Thanksgiving side dish recipes:
- Citrus Brussels Sprouts Salad with Raisins
- Hazelnut Brown Butter Brussels Sprouts
- Caramelized Chestnuts and Brussels Sprouts in Cider Vinegar Glaze
Off we go. Let’s get the Shaved Brussels Sprouts with Prosciutto started. After all, every holiday feast these days includes a brussels sprouts Thanksgiving side dish!
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!
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 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 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 with the salt (if necessary) and pepper and serve warm.