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Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 pound fresh Brussels sprouts (about 5-1/2 cups)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/4 teaspoon pepper


  • Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices.
  • Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Test Kitchen tips
  • Molasses-Sriracha variation: Add 1 Tbsp. molasses and 2 tsp. sriracha to the water and cook as directed.
  • Sesame-Ginger variation: Substitute toasted sesame oil for the olive oil and proceed as directed. Sprinkle 1 Tbsp. toasted sesame seeds over cooked sprouts before serving.
  • Cranberry-Pecan variation: Add 1/4 cup dried cranberries with the onion and ginger. Cook as directed; sprinkle with 2 Tbsp. chopped toasted pecans before serving.
  • Curry variation: Add 1 tsp. curry powder with the onion and ginger; cook as directed.
  • Nutrition Facts
    3/4 cup: 56 calories, 2g fat (0 saturated fat), 0 cholesterol, 214mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1/2 fat.


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    Average Rating:
    • darlyn29
      Apr 1, 2021

      This recipe is simple yet packs a lot of flavor. I highly recommend this recipe, even if you think you don't like brussels, this one could change your mind! I make according to directions then drizzle with honey.

    • Lesley
      Oct 29, 2020

      No comment left

    • Mike
      Dec 27, 2018

      Not a fan of this. I much prefer simple Brussel sprouts with butter and salt

    • choc52
      Jun 5, 2018

      So good! This is our favorite way to make brussel sprouts. Mine don't brown (use hard anodized pan) but I guess that doesn't matter. I leave out the salt and it's still good! We've also tried the curry variation - also a winner. Thank you so much for sharing this with us. This is our new favorite recipe and we have it once a week or more. Can't wait to try other variations.

    • JMartinelli13
      Jan 23, 2018

      So easy and delicious. I used bermuda onion because it was what I had on hand, and microplaned my ginger because it was frozen. Definitely going to be a menu staple from now on!

    • Mary
      Dec 5, 2017

      Used scallions instead of white onion and finished it off with some balsamic glaze!

    • jkcoach98
      Apr 27, 2017

      This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors.

    • 614mccoypt
      Feb 16, 2016

      So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav.

    • toolbarsco
      Feb 6, 2016

      Always looking for ways to get those veggies in--this is a great recipe! The shredding added a whole new taste dimension.

    • island_gerl
      Jan 11, 2016

      This is an excellent, healthy side dish! I ended up using too much ginger, which I will be sure to not do in the future. The Chinese students I host loved the strong ginger flavor, but it was overbearing for the rest of us. Stick to the recipe as is - it's a winner!