Shredding brussels sprouts is quick and easy. Cutting them down to smaller sizes means you can use them in salads or cook them quicker using your favorite side dish recipe. Perfect fof busy weeknights!
Prep Time5 minutesmins
Cook Time0 minutesmins
Total Time5 minutesmins
Servings: 4
Calories: 15kcal
Ingredients
1poundbrussels sprouts
Instructions
To start, remove any loose or damaged outer leaves and discard them. Rinse the sprouts under cold water and pat them dry with a paper towel. Trim the root end.
Food Processor: Using the cutting disc attachment, place the whole or halved sprouts down the tube. Once they are all shredded use your hands to break up the pieces.
Knife and Cutting Board: Cut the trimmed brussels sprouts in half lengthwise. Place the cut side down and slice each half into thin slices, less than ⅛ inch.
Mandolin: Do not trim the sprouts, use the dry root end to help the sporut and use the slicing attachment to shave the brussels sprouts into thin slices.Discard the root end.
Notes
Whole brussels sprouts should be stored in the crisper drawer of your fridge for up to 7 days.
Do not wash before storing them.
After cutting, store leftovers in an airtight container in the refrigerator for up to 3 days.