Everybody knows the most craveable part of Brussels sprouts are the crispy, charred, burnt bits, so why not maximize that by shaving the Brussels sprouts to make more surface area? Crispy Shaved Brussels Sprouts Salad with Pomegranate and Walnuts is the best way to serve it, too!
Explore More
- What are Shaved Brussels Sprouts
- Health Benefits of Brussels Sprouts
- What Ingredients You Need for Shredded Brussels Sprouts
- Instructions for How to Make Crispy Shaved Brussels Sprouts
- Can You Roast Brussels Sprouts in the Air Fryer?
- What to Serve with Shaved Brussels Sprouts
- What Wine Goes with Brussels Sprouts?
- Crispy Shaved Brussels Sprouts with Pomegranate and Walnuts
What are Shaved Brussels Sprouts
If you think you have to get out a razor blade and take to your Brussels sprouts like Paulie does to garlic, don't worry, you don't. Shaved Brussels sprouts aren't actually shaved. They're just very thinly sliced with a sharp knife, mandoline, or the slicing blade on a food processor. Though if you want to use a razor blade, I can't stop you.
Why shave Brussels sprouts instead of the usual cutting in half or quarters? Shaving Brussels sprouts exposes a lot more surface area to caramelize, crisp, and sometimes char that is essentially the only reason for Brussels sprouts to exist. Individual leaves and loose shreds that get super burnt are a delicacy in this kitchen.
Shaving Brussels sprouts also makes them much easier to eat and digest if you're eating the sprouts raw in a salad or slaw.
Health Benefits of Brussels Sprouts
"Brussels sprouts are good for you" is common knowledge, but do you know why and how they're good for you? Like their cousins in the Brassica family, broccoli, cauliflower and kale, Brussels sprouts:
- are anti-inflammatory from phytonutrients
- contain glucosinolates, sulfur-based compounds found in brassicas that have been shown to inhibit the growth and proliferation of cancer cells
- fiber-rich which contributes to good gut health and blood sugar regulation
- particularly high in vitamins C and K. One serving of Brussels sprouts (1 cup cooked) exceeds 100% of the recommended daily value of each.
Raw vs Roasted Brussels Sprouts
This recipe is for shaved Brussels sprouts that are cooked, either oven-roasted or air-fried.
Though I will always choose cooked Brussels sprouts over raw when given the option, if you are trying to incorporate more raw brassicas like Brussels sprouts into your diet, you can also follow this recipe, skip the roasting step, and serve the dish as a truly fresh salad.
Cooked Brussels sprouts are easier to eat and digest. Fresh/raw Brussels sprouts have a slightly higher nutrition content.
What Ingredients You Need for Shredded Brussels Sprouts
For the Brussels sprouts:
- Brussels sprouts, 1 pound
- avocado oil, 2 tablespoons
- kosher or coarse sea salt, ½ teaspoon
- walnuts, ½ cup
- fresh pomegranate arils, ¼ cup
- feta cheese for funk, ½ cup optional
For the Maple Mustard Dressing/Sauce
- Dijon mustard, 2 tablespoons
- apple cider vinegar, 2 tablespoons
- avocado oil, 2 tablespoons
- maple syrup, 1 tablespoon
- sea salt, ½ teaspoon plus more to taste
Black pepper is optional!
Ingredients Notes and Resources
Brussels sprouts. Look for individual Brussels sprout heads that are heavy for their size, with tightly closed leaves, and generally unblemished. Small blemishes and a little dryness is ok since the outer leaves can be peeled off and discarded.
Avocado Oil. For cooking, I use this avocado oil that's pretty widely available. A good olive oil is a perfect substitute.
Maple Mustard Dressing. In the fall and winter, make this Maple Mustard Dressing weekly, keep it in the fridge, and use it on everything from salads to roasted vegetables, to drizzled over grain bowls.
Pomegranate. Pomegranate is in season at the same time Brussels sprouts are generally at their peak, in the fall and winter, which is why they are perfect together in this recipe, and also why getting whole fresh fruits and seeding them yourself will have the best flavor. If seeding a pomegranate is the bottleneck that is keeping you from making this recipe, go ahead and buy the pre-seeded pomegranate in the plastic to-go containers!
Walnuts. Whole raw walnuts in bulk are the best value, and you can store them in your freezer for maximum freshness.
Feta. Buy feta as a whole block in brine and crumble it yourself. Feta is made from cow, goat, sheep or a combination of the latter two. Use the kind that best suits your dietary needs. For a plant-based feta, this is a solid brand made with coconut oil.
All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
Instructions for How to Make Crispy Shaved Brussels Sprouts
Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
Prep/Shave Brussels sprouts
There are three ways to shave Brussels sprouts: 1) sharp chef's knife on a cutting board, 2) mandoline, or 3) food processor with a slicing attachment.
Use whichever method is most accessible to you. I have all the tools available, and still always choose to slice Brussels sprouts by hand.
Trim the bottoms off the Brussels sprouts and remove any wilted, bruised or blemished outer leaves.
If using a knife only, slice each Brussel sprout in half, then place the halves cut side down on a cutting board and thinly slice with a very sharp knife.
If using a mandoline, pierce a Brussel sprout with a fork and shred. The fork keeps your hand the furthest away from the blade iykyk
If using the food processor, affix the slicing disk onto your food processor. Cover the food processor with the lid, and then send a few Brussels sprouts at a time down the feed tube.
Spread the shaved Brussels sprouts on baking sheet, drizzle with oil, and toss to coat. Sprinkle with salt and toss Brussels sprouts again to distribute the salt.
Roast for 10 minutes until Brussels sprouts are tender, caramelized, and edges start to char, stirring the Brussels sprouts halfway through roasting time.
While Brussels sprouts are roasting, make dressing by whisking or shaking in a mason jar 1 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons avocado oil, ½ teaspoon sea salt, and fresh cracked black pepper if using.
Place hot Brussels sprouts in serving bowl, toss with Maple Mustard Dressing. Sprinkle with toasted walnuts, pomegranate arils, and crumbled feta if using.
Pro-tip: A wide, shallow bowl or even a plate with raised sides is best for this so the pomegranate and walnuts don't sink to the bottom.
Can You Roast Brussels Sprouts in the Air Fryer?
Yes! And you absolutely should if you're making a small batch, or the ovens are occupied with other dishes! Air fry at 350° for 10 minutes, depending on the type of air fryer you have.
Substitutions and Variations
There are many recipes for Shaved Brussels sprouts, and they are all pressed from the same template: shaved Brussels sprouts + dressed with something sweet tart + tossed with nuts and salty cheese. Sometimes, there are other things for texture, salt, heat, sweet, flavor, seasonal interest, body, and/or protein. Here are some suggestions:
- Instead of Maple Mustard Dressing, you can try my other all-time favorite dressing Apple Cider Vinaigrette, Balsamic Vinaigrette, or any tart dressing with subtle sweetness that can stand up to robust flavors of Brussels sprouts
- If fresh pomegranate arils aren't available, try dried cranberries or currants
- Any toasted nut like almonds or pistachios can work in place of walnuts
- If you are using cheese with this recipe, feta is my favorite, but anything with high funk and flavor will work. Try goat chevre, ricotta salata, shavings of parmesan, or pecorino which is similar to parm but made from sheep's milk instead of cow.
Health and Dietary Considerations
As printed, this recipe for Shaved Brussels Sprouts Salad is:
- 100% plant-based/vegan if you don't use the optional feta, or use plant-based feta
- vegetarian
- gluten-free
- dairy-free
- refined sugar-free
- paleo
- keto and Whole30 adaptable if you omit the maple syrup from the dressing
Pro Tips and Techniques for Shaved Brussels Sprouts
- Advance Prep. Shaved Brussels sprouts are the perfect dish for advance preparation, whether in a large batch for entertaining or a Holiday dinner or for weekly meal prep. You can shave the Brussels sprouts, make the Maple Mustard Dressing, toast the walnuts, and seed the pomegranate up to five days in advance, then roast and assemble right before serving.
- Advance Cooking. If you want to actually cook in advance so all you have to do is re-heat, you can also roast the shaved Brussels sprouts in advance by one day. Store everything separately though, until right before serving.
Tools and Equipment
As I always say, you don't necessarily need any special equipment beyond a sturdy cutting board and a sharp chef's knife to make any recipe. However, that doesn't mean a few handy tools and gadgets might make it easier. And in the case of this particular recipe, either a mandoline or food processor will make lightning-fast work of shaving Brussels sprouts.
- Salad Spinner.
- Large Cutting Board.
- Chef's Knife.
- Mandoline.
- Food Processor with Slicing Blade.
- Vegetable Wash.
- Baking Sheet.
- Parchment Paper.
- Air Fryer.
Leftovers and Storage
Store shaved, cooked Brussels sprouts separate from dressing, walnuts, and pomegranate in an air-tight container in the refrigerator for three days, or in the freezer for a month.
If you've already dressed the shaved Brussels sprouts and tossed with the other ingredients, keep it in an air-tight container in the refrigerator for one day.
Combined together, these ingredients do not freeze well.
What to Serve with Shaved Brussels Sprouts
These Shaved Brussels Sprouts are the perfect side dish for essentially any protein main dish like:
- Roast Chicken from Marcella Hazan
- Seared Salmon with Citrus
- Prime Rib from Chef Thomas Keller
You can also make these Shaved Brussels Sprouts into a main dish salad by tossing in shredded cooked chicken, canned flaked tuna or salmon, or cooked quinoa to keep it plant-based.
What Wine Goes with Brussels Sprouts?
Roasting Brussels sprouts caramelizes them and gives them a subtle char. Here are wine pairings that work with those flavors:
- Red wine. Go with a light-bodied red like Pinot Noir, which has an earthy quality to match the roasted flavor.
- White wine. Vermentino, which is a light-bodied white wine mostly associated with Italy, has floral and citrus notes, and sometimes a bitter almond finish, which will pair with the slight natural bitterness of Brussels sprouts and the walnuts in the salad.
Best Brussels Sprouts Recipes
In case you couldn't tell, we love the skin-smoothing, gut health-supporting, anti-inflammatory benefits of Brussels Sprouts. Here are more recipes to make sure you have Brussels sprouts on heavy rotation in your kitchen:
- Miso Roasted Brussels Sprouts and Shiitakes
- Shredded Brussels Sprouts Hash with Shiitake Bacon
- Shaved and Roasted Brussels Sprouts with Roasted Pears
- Brussels Sprouts with Kimchi and Bacon
Crispy Shaved Brussels Sprouts with Pomegranate and Walnuts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil
- ½ teaspoon kosher or coarse sea salt
- ¼-½ cup Maple Mustard Dressing
- ½ cup toasted walnuts
- ¼ cup pomegranate arils (seeds)
- optional: ½ cup crumbled feta
Maple Mustard Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt plus more to taste optional: fresh cracked black pepper
Instructions
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- Shave the Brussels sprouts by using the slicer attachment on a food processor, on a mandoline, or a sharp knife.
- Spread Brussels sprouts on baking sheet, drizzle with oil, and toss to coat. Sprinkle with salt and toss Brussels sprouts again to distribute the salt.
- Roast for 10 minutes until Brussels sprouts are tender, caramelized, and edges start to char, stirring the Brussels sprouts halfway through roasting time.
- While Brussels sprouts are roasting, make dressing by whisking or shaking in a mason jar 1 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons avocado oil, ½ teaspoon sea salt, and fresh cracked black pepper if using.
- Place hot Brussels sprouts in serving bowl, toss with Maple Mustard Dressing. Sprinkle with toasted walnuts, pomegranate arils, and crumbled feta if using.
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