Shredded Brussels Sprouts Recipe

Shredded Burssels Sprouts with cranberries and prosciutto in a yellow-rimmed shallow bowl with a spoonful above it.

5 from 7 votes

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 sprouts Thanksgiving side dishes!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: great for Thanksgiving, Thanksgiving Side Dishes

Servings: to 6

Calories: 345kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 pound Brussels sprouts, washed and dried (for approx. 5 cups grated)
3 tablespoons extra virgin olive oil divided
3 to 4 ounces prosciutto, roughly chopped
1 cup thinly sliced shallots
3 tablespoons red wine vinegar
¾ cup dried cranberries
salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

Shred/grate the brussels sprouts. Wash, dry, and trim root ends of the 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 about half of the olive oil. Over medium heat, add the prosciutto and cook just until it begins to crisp, about 4 minutes. Stir in the shallots and cook until they soften slightly, about 3 minutes. Then add the grated brussels sprouts and remaining 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

Nutritional information is only an estimate.

Nutrition