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Shaved Brussels Sprouts with Prosciutto

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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! Shaved Brussles sprouts with Prosciutto on a white, yellow-rimmed plate

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.

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 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.
  2.  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.

cranberries, brussels sprouts, shallots and prosciutto on cutting board

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.

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

Here are a few more Brussels sprouts Thanksgiving side dish recipes:

Spoonfull of Shaved brussels Sprouts with prosciuttoOff 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!

Enjoy!

5 from 10 votes
Spoonfull of Shaved brussels Sprouts with prosciutto
Print
Shaved Brussels Sprouts with Prosciutto
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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!

Course: Side Dish
Cuisine: American
Keyword: great for Thanksgiving, Thanksgiving Side Dishes
Servings: 4 to 6
Calories: 433 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. Use a food processor fitted with the small to medium-sized grater attachment, and grate the brussels sprouts. Set aside.

  2. Coat the bottom of a large sauté pan with 1 tablespoon of the olive oil.
  3. Over medium heat, add the prosciutto and cook just until it begins to brown, about 4 minutes.

  4. Stir in the shallots and cook until they soften slightly, about 3 minutes.

  5. 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.

  6. 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!)

  7. Remove the pan from the heat and mix in the dried cranberries.

  8. Season with the salt (if necessary) and pepper and serve warm.

 

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Comments

  5. 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?

    Reply

    • 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! 🙂

      Reply

    • valentina says

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

      Reply

  8. 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!

    Reply

    • 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

      Reply

  9. 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!

    Reply

    • 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

      Reply

  10. 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.

    Reply

  11. 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.

    Reply

  12. 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

    Reply

  13. 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……

    Reply

  15. 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!

    Reply

    • 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

      Reply

  16. 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 . . .

    Reply

    • 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

      Reply

  18. 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!!!

    Reply

  20. 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!

    Reply

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