Name: Recipe "Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts"
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 lb brussels sprouts; 2 tbsp butter (or olive oil or avocado oil); 2 tbsp shallots (minced); 3 cloves garlic (minced); 0.5 tsp lemon zest; 1 lemon juice (juice of); 0.5 cup shredded parmesan cheese (shredded); 0.5 cup chopped hazelnuts (chopped); 0.5 tsp kosher salt; to taste freshly ground black pepper

Also worth a look: Brussels Sprouts with Bacon, Sautéed Brussels Sprouts with Lemon & Parmesan, and Strawberry Brussels Sprouts Salad.

A Quick Brussels Sprouts Side Dish Ready in 15 Minutes

I love Brussels sprouts in just about any form, but this sautéed shredded version has become my go-to when I need a quick side dish that feels special. The hazelnuts add a sweet crunch, and the Parmesan gives it a salty finish that pairs with almost anything. Shredding the sprouts means they cook through in minutes, so you get tender greens with a little bite left.

3 Reasons to Make These Parmesan Hazelnut Brussels Sprouts

Ready in 15 minutes, perfect for busy weeknights.
Shredding the sprouts cuts cooking time and helps them caramelize evenly.
The combination of crunchy hazelnuts, nutty Parmesan, and bright lemon is hard to beat.

Key Ingredients for Shredded Brussels Sprouts with Parmesan

Brussels sprouts: Look for firm, bright green sprouts with no yellow leaves. Wash well before using.
Hazelnuts: Toasted hazelnuts have a sweeter, deeper flavor. If yours aren’t toasted, toast them in a dry skillet for 2-3 minutes.
Parmesan cheese: Freshly shredded melts better than pre-shredded, which often contains anti-caking agents.

Kitchen Tools for This Easy Brussels Sprouts Recipe

Large skillet, wide enough to hold all the shredded sprouts in a single layer.
Food processor with slicing disc, makes shredding fast and uniform; a knife works too but takes longer.
Chef’s knife, if you’re slicing by hand, a sharp knife makes clean cuts.

Tips for Perfect Sautéed Shredded Brussels Sprouts

Don’t overcrowd the skillet, give the sprouts room to brown slightly. If they steam instead of sauté, they’ll turn soft and lose that nice texture. Cook just until tender but still bright green, about 4-5 minutes, to keep a bit of crunch. Stir in the lemon juice off the heat so it stays bright and doesn’t cook away.

Simple Variations for Brussels Sprouts Side Dish

If you don’t have hazelnuts, pecans or walnuts work well. To make it dairy-free, use olive oil instead of butter and skip the Parmesan or use a vegan Parmesan alternative. For extra heat, add a pinch of red pepper flakes with the garlic. You can also toss in cooked bacon or pancetta for a smokier flavor.

What to Serve with Sautéed Shredded Brussels Sprouts

These sprouts pair well with roasted chicken, seared salmon, or a simple pork chop. For a vegetarian meal, try them over creamy polenta or alongside a mushroom pasta. They also shine on a Thanksgiving plate next to turkey and mashed potatoes, the hazelnuts and Parmesan make them feel festive.

How to Store and Reheat Leftover Brussels Sprouts

Leftovers keep in the fridge for up to two days in an airtight container. To reheat, warm them in a skillet over medium heat for a couple of minutes, this restores the texture better than the microwave. Add a splash of water if they seem dry. These are best eaten the day they’re made, though.

Frequently Asked Questions About Sautéed Brussels Sprouts

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best here because frozen ones release too much water and the shreds turn mushy. Stick with fresh for the best texture.

How do I shred Brussels sprouts without a food processor?

Trim the ends, cut each sprout in half from top to bottom, then thinly slice each half with a sharp knife. It takes a few more minutes but works fine.

Can I make this ahead of time?

These are best served right after cooking, but you can shred the sprouts up to a day ahead and store them in a sealed bag in the fridge. Cook just before serving.

What can I substitute for shallots?

Minced onion (about 2 tablespoons) or a shallot substitute like leek or red onion works. Cook them the same way.

Why are my Brussels sprouts soggy?

Sogginess usually comes from overcrowding the pan or overcooking. Use a wide skillet and cook only until bright green and just tender.

Recipe

Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts

Sautéed Shredded Brussels Sprouts with Parmesan Cheese and Hazelnuts- this easy vegetable side dish only takes 15 minutes to make and can be served along side any meal.

easyVegetarian

10 min

Prep Time

5 min

Cook Time

15 min

Total Time

Servings

American

Cuisine

280 kcal

Calories

Ingredients

Servings

1 lb brussels sprouts
2 tbsp butter, or olive oil or avocado oil
2 tbsp shallots, minced
3 cloves garlic, minced
0.5 tsp lemon zest

1 lemon juice, juice of
0.5 cup shredded parmesan cheese, shredded
0.5 cup chopped hazelnuts, chopped
0.5 tsp kosher salt
to taste freshly ground black pepper

Instructions

1
Trim the ends off the Brussels sprouts and peel off and discard any brown or blemished outer leaves. Cut Brussels sprouts in half from top to bottom and thinly slice with a sharp knife. If you have a food processor, you can shred the Brussels sprouts in the food processor.
2
Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. Process until they are all sliced. Fluff the pile of shredded Brussels sprouts with your hands.

3
In a large skillet, melt the butter over medium heat. Add the shallots, garlic, lemon zest, and shredded Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green, about 4-5 minutes.
4
Remove from heat and stir in the fresh lemon juice, Parmesan cheese, and chopped hazelnuts. Season with salt and pepper; serve immediately.

Nutrition (per serving)

280kcal

Calorie breakdown

Protein18%52 kcal

Fat63%179 kcal

Carbohydrates19%55 kcal

How this was calculated — 10 of 10 ingredients matched

brussels sproutsBrussels sprouts, raw195 kcal

butterButter, salted215 kcal

shallotsShallots, raw22 kcal

garlicGarlic, raw22 kcal

lemon zestLemon peel, raw1 kcal

lemon juiceLemon juice, raw0 kcal

shredded parmesan cheeseCheese, parmesan, hard470 kcal

chopped hazelnutsHazelnuts, beaked (Northern Plains Indians)754 kcal

kosher saltSalt, table0 kcal

freshly ground black pepperPepper, banana, raw0 kcal

Serving size ≈ 129 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, Skillet, vegetarian

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