This Whole30 shredded brussels sprouts recipe is the perfect side dish for any breakfast or dinner. They’re crispy, sauté really quickly, and only need 3 ingredients. The lemon and garlic flavor pairs well with everything, and keeps the brussels sprouts bright and fresh tasting! These are also low carb/keto, Paleo, gluten-free and just a great way to enjoy your green vegetables!
Crispy Shredded Brussels Sprouts Ingredients
This easy Whole30 vegetable recipe requires very few ingredients, but delivers a ton of flavor still! You’ll need brussels sprouts, garlic powder, a quarter of a lemon and some olive oil or avocado oil. The brussels sprouts need to be shredded, and most grocery stores sell them pre-shredded, but it’s also very easy to do yourself.
To shred the brussels sprouts yourself, you’ll first start by chopping off the bottom stem, and then flipping the sprout so the cut stem side is down against the cutting board. Then, start at one end of the sprout and thinly slice it. Because I eat these crispy shredded brussels sprouts every day for breakfast, I do this one time at the beginning of the week as opposed to every morning.
When I buy the sprouts whole, I prep them right away by cutting all of them when I get them, and storing them in a sealed bag. I place a folded paper towel in the bag with the shredded brussels sprouts which keeps them fresh all week by absorbing any excess moisture. I also prep the lemon by quartering one or two of them and placing them in a bag as well. Then, each morning I can just grab a slice of the lemon out and cut down on prep time before breakfast.
How to Cook These Whole30 Brussels Sprouts
These crispy shredded brussels sprouts are so easy to make. You’ll first start by heating the olive oil or avocado oil up in a skillet over medium-high heat. Once it’s hot, add in your shredded brussels sprouts and begin sautéing to coat them in the oil. Then you’ll sprinkle the garlic powder over the brussels sprouts, and then grab your quartered lemon and squeeze the juice over the top. Begin sautéing again to mix everything together. Allow the shredded brussels sprouts to cook for about 7 to 8 minutes while stirring them around in the skillet frequently, and then remove them from the heat or skillet once they’re cooked to how crisp you’d like them.
Making Them More Crisp & Options for Doubling
At any point in time while sautéing, you can remove the skillet from the heat if you’re satisfied with how crisp they are or want them to be less crispy. Likewise, you can continue cooking a few minutes longer and by sautéing for a bit more, you’ll get a crispier result. What’s great about this recipe is that you can cook it exactly to your preference. Some days I’m in the mood for some really crispy Brussels, and then I sauté them for about 10-12 minutes!
This recipe is yields what I generally make every morning for two people. It’s incredibly easy to double for a larger breakfast crowd, or for meal prepping. Instead of 2.5 cups of shredded brussels sprouts, you’ll use 5 cups for four people, 1/2 of a lemon, and 2 teaspoons of garlic powder. You can also adjust the lemon and garlic per your preference. 5 cups may seem like a lot, but much like spinach, shredded brussels sprouts cook down quite a bit!
Other Whole30 Vegetable Recipes You’ll Love:Print
- Heat oil in a large skillet over medium-high heat. Once hot add in the shredded brussels sprouts and mix around to coat in the oil
- Sprinkle the garlic powder over the sprouts and then squeeze the lemon quarter over them. Mix around again to coat the sprouts
- Let cook for 7-8 minutes, stirring frequently to sauté evenly. Remove from heat once they’re crisped up. If you want them to be crispier, keep sautéing for a few more minutes until they’re cooked to your preference
- Shredded brussels sprouts cook down quite a bit, much like spinach. If you are feeding more than 2 people, double the recipe
Keywords: brussels sprouts, vegetable recipes, whole30 recipes, breakfast, side dish, paleo, keto, low carb, vegan, vegetarian
- Calories: 124
- Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 5.8 g
- Protein: 4.8 g
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