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    Home » Holidays » Thanksgiving » Shaved Brussels Sprouts with Prosciutto

    Shaved Brussels Sprouts with Prosciutto

    Oct 26, 2019 · by Valentina · 44 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!Yellow-rimmed platter with shaved Brussles sprouts and dried cranberries

    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.

    Shredded brussels sptouts in food processor

    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!)

    1. With a food processor. Wash and dry the brussels sprouts, and trim the root ends, about ⅛-inch. Fitted with the small to medium-sized grater attachment, grate the brussels sprouts, adding a few to the machine at a time.
    2.  With a Chef's knife. Again, wash and dry the brussels sprouts, and trim the root ends, about ⅛-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.

    cranberries, brussels sprouts, shallots and prosciutto on cutting board

    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.

    prosciutto pieces in cast iron skillet

    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.

    Shaved Burssels Sprouts with Prosciutto in cast iron skillet

    More brussels sprouts Thanksgiving side dish recipes:

    • Citrus Brussels Sprouts Salad with Raisins
    • Hazelnut Brown Butter Brussels Sprouts
    • Baked Brussels Sprouts with Pancetta

    Spoonfull of Shaved brussels Sprouts with prosciutto

    I hope you these shaved brussels sprouts as much as I do!

    Spoonfull of Shaved brussels Sprouts with prosciutto

    Shaved Brussels Sprouts with Prosciutto

    Valentina K. Wein
    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!
    5 from 10 votes
    Print
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 433 kcal

    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

    Calorie count is only an estimate.
    Keywords great for Thanksgiving, Thanksgiving Side Dishes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Chung-Ah | Damn Delicious

      November 13, 2012 at 4:16 pm

      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!

      Reply
      • valentina

        November 14, 2012 at 7:37 pm

        Chung-AH, it's another foodie thing we have in common. 😉

        Reply
    2. Jeanne @JollyTomato

      November 13, 2012 at 8:26 pm

      This sounds amazing! I always say, everything is better with a little prosciutto. Sounds like it will be part of a wonderful Thanksgiving!

      Reply
      • valentina

        November 14, 2012 at 7:36 pm

        I totally agree, Jeanne! 🙂

        Reply
    3. Sophie

      November 15, 2012 at 10:09 am

      What a truly & special Brussels Sprouts dish! I love it so much! 🙂
      MMM!

      Reply
    4. Christina

      November 07, 2014 at 5:45 pm

      I LOVE brussel sprouts, so this is a no brainer for me...how delicious!! Looks lovely too, Valentina!

      Reply
      • valentina

        November 08, 2014 at 3:43 pm

        Thank you, Christina! I love that you LOVE brussel sprouts! 🙂

        Reply
    5. Kate

      November 22, 2014 at 5:46 pm

      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?

      Reply
      • valentina

        November 22, 2014 at 10:14 pm

        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! 🙂

        Reply
    6. angiesrecipes

      October 27, 2019 at 1:19 am

      One of my favourite winter veggie...actually just had a huge portion with serrano ham. YUMMY!

      Reply
      • valentina

        October 27, 2019 at 1:41 am

        Thanks, Angie! I absolutely love Serrano ham. When I was in Spain over the summer, I couldn't get enough. 🙂 ~Valentina

        Reply
    7. Kelly | Foodtasia

      October 27, 2019 at 9:01 am

      So much flavor in this dish, Valentina! A wonderful combination. Shredding the brussels sprouts is brilliant!

      Reply
      • valentina

        October 27, 2019 at 11:46 am

        Thank you, Kelly. 🙂 ~Valentina

        Reply
    8. Cathy

      October 27, 2019 at 2:31 pm

      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!

      Reply
      • valentina

        October 27, 2019 at 9:17 pm

        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

        Reply
    9. Dawn - Girl Heart Food

      October 28, 2019 at 6:33 am

      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!

      Reply
      • valentina

        October 29, 2019 at 1:40 pm

        Must be weird our Thanksgiving is after yours. Happy you like this one. Enjoy, and I hope you have a great week, too. 🙂 ~Valentina

        Reply
    10. Liz

      October 28, 2019 at 6:30 pm

      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.

      Reply
      • valentina

        October 29, 2019 at 1:50 pm

        Thanks, Liz! Ooooh bacon, YUM! 🙂 ~Valentina

        Reply
    11. David @ Spiced

      October 29, 2019 at 4:50 am

      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.

      Reply
      • valentina

        October 29, 2019 at 1:52 pm

        Love that crispy prosciutto can hold a special place in you heart, David. So awesome! 🙂 ~Valentina

        Reply
    12. Kim Lange

      October 29, 2019 at 6:50 am

      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

      Reply
      • valentina

        October 29, 2019 at 1:57 pm

        Thanks, Kim! And for the pin, too. 🙂 ~Valentina

        Reply
    13. Beth

      October 29, 2019 at 1:41 pm

      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......

      Reply
    14. sippitysup

      October 29, 2019 at 4:05 pm

      I don't think I can wait til T-Gives to make this one. GREG

      Reply
      • valentina

        October 29, 2019 at 7:54 pm

        No need, my friend. 😉 Thanks, Greg. Hope all is well! ~Valentina

        Reply
    15. Marissa

      October 29, 2019 at 4:48 pm

      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!

      Reply
      • valentina

        October 29, 2019 at 7:57 pm

        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

        Reply
    16. Eha

      October 29, 2019 at 5:20 pm

      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 . . .

      Reply
      • valentina

        October 29, 2019 at 7:53 pm

        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

        Reply
    17. 2pots2cook

      October 30, 2019 at 1:48 am

      Thank you for this great idea; I will turn it to the main dish on Saturday !

      Reply
      • valentina

        October 30, 2019 at 12:37 pm

        I hope you love it, Davorka! Thank you. 🙂 ~Valentina

        Reply
    18. Mimi

      October 30, 2019 at 5:03 am

      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!!!

      Reply
      • valentina

        October 30, 2019 at 12:38 pm

        Thanks, Mimi. I'm with on the food processor. I choose easier these days, for sure. 🙂 ~Valentina

        Reply
    19. John / Kitchen Riffs

      October 30, 2019 at 8:22 am

      I've made a similar dish with bacon. Prosciutto sounds better!

      Reply
      • valentina

        October 30, 2019 at 12:37 pm

        I don't know, bacon's right up there! 🙂 ~Valentina

        Reply
    20. Christina Conte

      October 30, 2019 at 9:00 pm

      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!

      Reply
      • valentina

        October 31, 2019 at 7:45 am

        Thank you so much, Christina!! 🙂 ~Valentina

        Reply
    21. David Scott Allen

      November 01, 2019 at 10:48 pm

      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.

      Reply
      • valentina

        November 02, 2019 at 10:51 am

        Thanks, David! Much appreciate your looking at it again. 🙂 ~Valentina

        Reply
        • David Scott Allen

          November 12, 2020 at 10:26 am

          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.

          Reply
          • valentina

            November 12, 2020 at 1:13 pm

            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

            Reply
    22. Robin

      November 21, 2020 at 5:53 pm

      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?

      Reply
      • valentina

        November 22, 2020 at 12:28 pm

        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

        Reply

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