These sautéed shredded Brussels sprouts with cranberries are an easy to make vegetable side dish that's perfect for Thanksgiving or Christmas. Pan fried in a skillet for a quick and flavorful side. Easy to make vegan and it's ready to serve in less than 15 minutes with just a handful of ingredients.
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People fall into two camps, those that love Brussels sprouts and those that can't stand them. I am firmly in the former. I love them roasted, in a salad, lightly boiled, however I can get them in my mouth!
Super quick to prep and cook, these sautéed shredded Brussels sprouts make for a great last minute side for Thanksgiving or Christmas, and the fresh flavors from the lemon and tart cranberries make this a side to remember!
Be sure to try my roasted carrots and Brussels and honey mustard Brussels too!
Why you will love this recipe!
- Quick and easy: Prep and cook time will take no more than 15 minutes. The dish is cooked on the stovetop, rather than in the oven, so it's cooked quickly.
- Make ahead: You can prep this recipe ahead of time and then just quickly cook it when you are ready to serve. It can easily be reheated too.
- Simple ingredients: You don't need a long list of ingredients to make this recipe, and you'll likely have most things to hand already, especially during the holidays.
Ingredients
- Brussels sprouts: Just trim the stalks off the sprouts and then shred them, either with a knife, box grater or in a food processor.
- Lemon: We use both the zest and juice of a lemon for a really vibrant flavor. Don't be tempted use bottled juice, it won't have the same fresh and zing taste.
- Salt and pepper: Freshly cracked black pepper is best
- Dried cranberries: The dried cranberries add a great pop of tart and sweetness which works wonderfully with the zesty lemon and earth Brussels sprouts.
- Oil and salted butter: For cooking.
How to make Sautéed Shaved Brussels Sprouts
Be sure to scroll down for the full recipe!
- Mix together all of the ingredients (except the butter) in a large bowl (photo 1).
- Cook the Brussels sprout mix in the butter in the skillet on a medium-high heat til tender (photo 2).
Recipe Variations
- To make this side dish vegan, substitute the salted butter for a vegan variety.
- To reduce the calorie and fat content, sauté the sprouts in a little oil rather than butter.
- For more texture, you can easily add in other ingredients like crispy bacon, walnuts or pecans for extra crunch.
- You can finish the dish with a drizzle of balsamic glaze or maple syrup if you like.
Make Ahead
Sautéed shaved Brussels sprouts are undoubtedly best to serve up as soon as you have cooked them. Because they don't take long to cook, just add them to the skillet just before you are ready to serve the whole meal so they are fresh out of the pan. You can slice and mix the the dish together a day or two before, and store covered in the fridge until you are ready to cook.
If you do have leftovers, they will keep well for 1 to 2 days in an airtight container in the fridge and can be reheated in a hot skillet to warm through.
Frequently Asked Questions
Because the sprouts are cooked in butter, this isn't exactly a health food, but hey, you know by now that I'm not a diet food blog! There are a tonne of vitamins and minerals in this dish though - so I guess it's good for you in that way! Brussels sprouts are high in fiber and antioxidants and the same goes for the dried cranberries. Oh, and most importantly, it's delicious!
Of course, you can leave out the butter if you must....
It's super quick and easy to prep the sprouts for this recipe. You can slice them by hand with a sharp knife, use the slicing side on a box grater or pop them in a food processor with the slicing or shredding blade.
Before you slice them, give them a good wash to remove any dirt, cut off the stalks and remove any tough outer leaves.
The main reason not everyone likes Brussels sprouts is because they can taste bitter, but shredding them is the answer to your problem! By cutting them into strips, it allows the enzyme that causes the bitterness to escape, that's why even Brussels lovers will love this!
Because these are sautéed, they still have a bit of bite to them rather than being soft and mushy and the cranberries and lemon will help balance out any residual bitterness nicely.
Sure! I much prefer to use the stovetop for this recipe, but you can place the mixture on a baking sheet and cook them in the oven at 390F / 180c til tender. It will take around 20 minutes.
Serving Suggestions
These sautéed shredded Brussels sprouts will not be out of place at any holiday table alongside other favorite sides like baked pumpkin, roast potatoes and red onion gravy.
They are also quick enough to make to enjoy as part of an easy weeknight meal and work great with all of your favorite dishes.
Recipe Notes and Tips
- Use small Brussels sprouts - they tend to be less bitter, and organic if possible.
- If cutting the sprouts by hand, slice them thinly.
- Use the slicing tool on a food processor to prep the sprouts quickly.
- If you use unsalted butter to sauté the sprouts, add a little more salt to the sprouts before cooking.
- It's best to cook the sprouts in two batches, you don't want to over crowd the skillet.
- Serve immediately.
- Remember, sprouts aren't just for Christmas!
I don't know about you, but when it comes to Thanksgiving and Christmas, I'm all about the side dishes and these little beauties are perfect to serve to your friends and family as part of the bigger meal. It is so perfectly festive with their vibrant green and red colors, and honestly, if you aren't serving sprouts you are doing something wrong!
More holiday recipes
- Cranberry Sauce with Port and Orange
- Christmas Tree Cheese Ball
- Roasted Parsnips with Parmesan and Truffle Oil
- Christmas Present Cakes
- Baileys Candy Cane Cocktail
I love hearing from you!! If you have tried these yummy sautéed shredded Brussels sprouts, be sure to scroll down, give it a star rating and let me know what you thought!
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Sautéed Brussels Sprouts with Cranberries and Lemon
Ingredients
- 16 ounces Brussels sprouts (454g)
- juice and zest of 1 lemon
- ½ teaspoon ground black pepper
- pinch salt
- 5.3 ounces dried cranberries (150g)
- 1 tablespoon olive oil
- ½ stick salted butter (2 ounces / 55g)
Instructions
- Trim the bottoms off of the sprouts and then slice thinly or put through a food processor with the slicing attachment.
- Add the sliced sprouts, lemon juice, zest, salt, pepper, cranberries and olive oil to a large bowl and combine.
- Place a skillet on a medium high heat and melt half of the butter. Once melted, add half of the sprout mixture and turn the heat to high. Stir the sprouts while cooking for about 3 - 4 minutes until softened but still a vibrant green.
- Transfer to a plate. Melt the rest of the butter in the skillet, add the sprouts and cook.
- Serve immediately.
Notes
- Use small Brussels sprouts - they tend to be less bitter, and organic if possible.
- If cutting the sprouts by hand, slice them thinly.
- Use the slicing tool on a food processor to prep the sprouts quickly.
- If you use unsalted butter to sauté the sprouts, add a little more salt to the sprouts before cooking.
- It's best to cook the sprouts in two batches, you don't want to over crowd the skillet.
- Serve immediately.
James T says
I tried this and it's such an awesome side. Would highly recommend