top of page

Shredded Brussels Sprouts

Shredded Brussels Sprouts (adapted from

Truffle oil changed my cooking life and this side dish won my family’s hearts. Enough said.


• 1 to 1 1/2 pounds Brussels sprouts (or 4–6 cups)

• 2 tablespoons olive oil

• 1–2 tablespoons truffle oil

• Salt and pepper

• Optional toppings: toasted walnuts, sliced almonds, sunflower seeds, pumpkin seeds, parmesan cheese, lemon juice

Trim the ends of the Brussels sprouts and shred them very thinly either with a knife, a mandolin or a food processor. Heat the olive oil over medium and sauté the Brussels sprouts until they soften and their leaves turn bright. (Personally, I like to brown the leaves a bit.) Remove from heat and add salt and pepper to taste. Drizzle with 1–2 tablespoons of truffle oil to taste. Sprinkle any additional optional toppings.

Serves: 4–6 people

Prep Time: 5–10 minutes

Cooking Time: 5–7 minutes

Follow Me
  • Facebook Classic
  • Twitter Classic
  • Instagram Classic
  • LinkedIn Classic
  • Pinterest Classic
  • YouTube Classic
Featured Posts
Recent Posts
bottom of page