Shaved Brussels Sprouts With Parmesan And Panko
Thinly shaved brussels sprouts are sautéed in a skillet with butter and topped with a crispy, golden Parmesan panko mixture. Quick side dish that comes together in about 20 minutes and pairs well with roasted chicken, grilled steak, and seafood! (Jump to Recipe)
I’m a roasted brussels sprouts kind of gal. The crispy, charred outer leaves are my kind of brussels sprouts side dish. These shaved ones are a new addition that have taken over any other side dish in the last recent weeks. It’s obvious why. They’re absolutely delicious sautéed in butter and topped with a distinct Parm flavored crunchy panko garnish. Yum. And they take all of a few minutes to throw together, which includes prep time! Win-Win.
How To Make This Shaved Brussels Sprouts Side Dish
To make this side dish, first you have to shave/shred the brussels sprouts. You may use a food processor, shred them with a knife (my preference), or buy them already shredded.
Rinse, trim the ends, and remove any damaged leaves from the brussels sprouts before you start shaving them.
For the food processor method, use the slicing attachment and slice the brussels spouts until they are all thinly cut.
To cut them with a knife is my main preference only because it takes a few minutes to do anyways and I don’t have an extra appliance I have to clean up after.
You may also buy them already shredded, which is a great option to save you time on prep work when crunched for time. Typically the pre-shredded option at the store will have a 10 or 12 oz. package available if they carry it. Which is smaller than a pound, which is what the recipe calls for. You will have to adjust the rest of recipe ingredients according to what size/amount of shaved brussels sprouts you buy. It might be save to say to cut the entire recipe ingredient list in half.
I would not recommend using a mandoline to slice the brussels sprouts only because the size of the brussels sprouts are so small in size to begin with, making your fingers more prone to getting shaved. We’re not slicing apples or potatoes here, you know?
Sautéing Technique
Melt some butter in a large skillet over medium heat. Add the panko bread crumbs and stir for a minute or two until they are light golden color in color. Remove from the skillet into a small bowl and set them aside so they may cool.
Melt some more butter and add the shaved brussels sprouts to the skillet along with minced garlic, salt, and pepper. Sauté until the brussels sprouts are fully cooked and leaves are tender, about 5-6 minutes. Transfer to a serving dish.
Add grated Parmesan to the bowl with the cooled panko bread crumbs and stir until well combined. Top the sautéed brussels sprouts with the Parm panko mixture and serve right away.
If You Love This Shaved Brussels Sprouts Side Dish, Be Sure To Check These Out Too!
Sautéed Broccolini With Sliced Almonds
Rosemary-Parmesan Butternut Squash
Garlic And Herbs Hasselback Potatoes
If you make this Shaved Brussels Sprouts With Parmesan And Panko, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Shaved Brussels Sprouts With Parmesan And Panko
Thinly shaved brussels sprouts are sautéed in a skillet with butter and topped with a crispy, golden Parmesan panko mixture. Quick side dish that comes together in about 20 minutes and pairs well with roasted chicken, grilled steak, and seafood!
Ingredients
- 16 oz brussels sprouts (1 pound)
- 5 tbsp unsalted butter, divided
- 3/4 cup panko bread crumbs
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup Parmesan, grated
Instructions
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Rinse, trim the ends, and remove any damaged leaves from the brussels sprouts before you start shaving them. Using a knife, thinly slice each individual brussels sprout. Set aside.
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Melt 2 tbsp butter in a large skillet over medium heat. Add panko to the skillet and stir until they are lightly golden, 1-2 minutes. Transfer to a bowl and set aside so they may cool.
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Melt 3 tbsp butter in same skillet. Add shaved brussels sprouts, garlic, salt, and pepper to the skillet. Sauté until brussels sprouts are fully cooked and leaves are tender, about 5-6 minutes. Transfer to serving dish.
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Add Parmesan to the bowl with cooled panko bread crumbs and stir until well combined. Top the sautéed brussels sprouts with the Parmesan panko mixture. Serve immediately.
