Shredded Brussels Sprouts Recipe with Crispy Bacon

You’ll never think of brussels sprouts the same after eating these.  These thinly shaved sprouts get nice little bits of char in the oven.  Topped with marcona almonds, pecorino cheese, pomegranate arils and bacon, these brussels sprouts are truly amazing.

With its shaved sprouts roasted until crispy and tossed in a zesty lemon vinaigrette, this Brussels sprout salad is my favorite way to eat Brussels sprouts, reminding me of both a salad and side dish in one satisfying bundle of nutrient-dense deliciousness; perfect for dinner parties during the winter months, this filling and delicious recipe made from simple ingredients serves as the perfect side that I also love topping with chicken and avocado to transform leftover sprouts into a main the next day, truly the best Brussels sprouts recipe that wins me compliments whenever I serve it.

This Brussels sprout salad reminds me of sautéed Brussels sprouts with its caramelized flavor, only instead of having to stand over the stovetop, the oven does the work to roast the shaved sprouts to crispy perfection.

Holiday Meal

Due to shaving the Brussels sprouts, this can be a more time-intensive dish. My family reserves this recipe for holidays to keep this a special dish. We have enjoyed sharing this with friends and loved ones as part of our Thanksgiving, Christmas or even Easter spread. Or it’s perfect for a fancy dinner party. This is one of those memorable side dishes that people will be asking you for the recipe. It is truly the best Brussels sprouts recipe. You could make this a main dish for a weeknight dinner by adding the protein of choice and a few slices of avocado.

Roasting Shaved Brussels Sprouts

I’ve found thinly shaving Brussels sprouts before roasting gives me the tastiest caramelized Brussels sprouts. Exposing all those leaves to high heat brings out their natural sweetness. Shaving them also allows each sprout maximum surface area for the dry heat of the oven to work its magic, getting the outer leaves beautifully crispy while keeping the inside tender. As the sugar in the sprouts browns in the hot oven, it brings out nutty, toasted flavors.  The end result is a Brussels sprout with a satisfying crunch on the outside and a perfectly cooked center – my favorite way to enjoy them! Roasting shaved sprouts really intensifies their wholesome goodness.

Versatile Vegetable

Brussels sprouts have become one of my absolute favorite vegetables! They are so versatile, and I can’t get enough of their sweet, almost nutty flavor. They’re delicious roasted on a large sheet pan in the oven or in the air fryer or even sautéed in a large skillet with garlic.  Brussel sprouts adds texture and nutrition to so many meals. As a cruciferous vegetable, brussels sprouts also pack in some impressive health benefits. Their compounds help fight inflammation and some even say protect against cancer. It’s a vegetable I never get tired of cooking! I love transforming these bite-sized greens into tasty sides, salads, slaws and more.

Brussels Sprouts Health Benefits

Brussels sprouts are an excellent source of vitamin C. One cup of cooked Brussels sprouts provides over 110% of your daily vitamin C needs. The vitamin C content is even higher in raw Brussels sprouts. This makes them one of the most vitamin-C rich vegetables around. The vitamin C in Brussels sprouts provides powerful antioxidant protection as well as immune system benefits. Their abundance of this essential nutrient is just one of many reasons Brussels sprouts are so healthy!

Lemon Thyme Shallot Vinaigrette 

While so many roasted Brussels sprouts are tossed in balsamic vinegar and honey, this savory twist with lemon thyme roasted shallot vinaigrette is unique and sure to get you compliments. It’s truly the best way to enjoy this roasted Brussels sprouts salad. This vinaigrette is such a great addition to the recipe and what makes this craveable dish that your friends are going to ask for. The bright, tangy lemon and fragrant thyme pair beautifully with the sweet, mellow roasted shallots and nutty Brussels sprouts. If you happen to have any of this versatile vinaigrette left over, it’s great tossed over a great salad or used as a veggie dip or protein sauce. The lemon thyme roasted shallot vinaigrette really makes these Brussels sprouts the perfect side dish.

What You Need to Make Brussels Sprouts

Brussels sprouts – When making a Brussels sprouts recipe, I love to thinly slice or finely shred the raw sprouts which not only allows seasonings to better permeate each delicate layer, but also gives the vegetable more surface area to get beautifully crispy-edged and caramelized when roasted or sautéed.

Olive oil – Instead of olive oil you could also use avocado oil, walnut oil, or bacon grease.

Marcona almonds – With their rich, buttery taste and satisfying crunch, Spanish Marcona almonds make the perfect addition to this dish.  However, you can substitute pine nuts, pistachios or really any of your favorite nuts.  Adding nuts to this dish layers in delightful textures and a hearty crunch, while infusing meals with toasty and earthy flavors.

Pecorino cheese – Adding a touch of salty, subtly-sweet, richly-nutty Pecorino cheese lends a beautiful depth of flavor that even some with dairy sensitivities can enjoy, as sheep’s milk is easier to digest; for those avoiding dairy altogether, you can alternatively finish a dish with nutritional yeast, crushed pistachios, or almond meal for pleasantly savory results.  If you tolerate cow’s milk, parmesan cheese or goat cheese make for excellent substitutes.

Pomegranate – Topping a salad or entrée with tart, juicy pomegranate arils—either fresh from an actual pomegranate or pre-prepped from the store—adds a delightful pop of sweet and pleasantly tangy flavor along with a vibrant crimson hue.

6 slices of bacon  – Crisp, cooked bacon lends pops of salty, smoky, savory umami flavor and rich texture for this dish.  As an alternative, thinly-sliced prosciutto makes for a stellar stand-in with its similar melt-in-your-mouth intensity.

Prepping and Cleaning Brussel Sprouts:

When prepping Brussels sprouts for any recipe, I always start by removing any discolored or wilted outer leaves. Pulling off the outermost layers ensures only the freshest, brightest leaves remain. As I peel off each leaf, I give the sprouts a good rinse under cold water. Using my fingers, I gently spread apart the interior leaves, letting water run through to loosen any embedded dirt. Especially down near the stem end, soil often gets lodged within the tiny nooks. I pay special attention to washing away all debris deep in the sprout crevices. A thorough washing makes all the difference for clean, dirt-free flavor, ensuring no unwanted grit in my finished dishes. Proper cleaning sets me up with fresh sprouts ready for slicing, shredding or roasting.

How to Shave Brussels Sprouts

Food Processor Method: My personal favorite and quickest way to shred Brussels sprouts is by using the slicing disk on my food processor. After trimming the stems, I pack trimmed sprouts into the bowl and pulse a few times until finely and consistently shredded. The slicing disk makes fast work of spinning through sprouts to create flawless shreds in just seconds. With little cleanup and lightning-fast results, pulling out my food processor ensures shredded sprouts in no time at all. This uniform cutting style also promotes the most even roasting. When I want shredded Brussels in a hurry or am prepping sprouts for a big crowd, my trusty food processor is the best tool for the job!

Mandoline Slicer Method: For perfectly thin and uniform shreds, a mandoline slicer is my preferred kitchen tool. Simply trim the stem end of the sprouts and secure the mandoline with its legs gripped around a large bowl. Carefully run the sprouts down the slicing blade to catch those paper-thin slices. Adjust the mandoline settings anywhere from 1-3mm for ideal shred thickness.

Sharp Chef’s Knife Method: When a mandoline isn’t handy, a very sharp knife does the trick too. Trim sprouts and leave them intact. With your fingers curled under to protect them, slice each sprout thinly from top to bottom, essentially shaving off layers one by one. Rocking the knife in a swift motion works better than pressing straight down. You may also quarter or halve sprouts first for fewer cuts overall. Just be sure to slice as fine as possible. The thinner, the better for even roasting!

Whichever shredding method you use, keep slices uniform for evenly cooked sprouts.

Shred the sprouts ahead of time and store in an airtight container for up to 5 days

Shaved brussel sprouts

Shredded Brussels Sprouts Recipe with Crispy Bacon

Sarah Erickson
Roasted brussels sprouts tossed in a tangy and bright lemon thyme vinaigrette.
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6


Shredded Brussels Sprouts

  • 2 pounds of brussels sprouts thinly sliced/shaved
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup roasted marcona almonds
  • 1/4 cup pecorino cheese
  • 1/2 pomegranate arils only
  • 6 slices of bacon cooked and chopped

Lemon Thyme Shallot Vinaigrette

  • 1 shallot
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 TBS maple syrup
  • 1 tsp dijon mustard
  • 1 TBS thyme leaves
  • 1 tsp salt
  • 1/2 tsp pepper


Brussels Sprouts

  • Preheat oven to 425 degrees Fahrenheit.
  • Line a baking sheet with parchment paper. Add shaved brussels sprouts, olive oil, salt and pepper. Toss until evenly coated, using hands. Spread evenly on the baking sheet. Note: You may want to use two baking sheets to speed up the cook time and help the brussel sprouts to get nice and caramelized.
  • Bake for 15 minutes, give a good stir and return to the oven. Repeat every 5-7 minutes until evenly cooked and to your liking. The charred bits mean lots of flavor!
  • Arrange on a platter, add vinaigrette and stir to fully combine.
  • Top with remaining ingredients and enjoy!

Lemon Thyme Shallot Vinaigrette

  • Put shallot, garlic and olive oil in a small baking dish and cover with foil. Place in the oven with the brussels sprouts and cook until roasted but not burned, about 20-25 minutes.
  • Remove from the oven and allow to cool slightly. Once cooled, add the garlic/shallot/olive mixture and all remaining dressing ingredients to a food processor or blender. Blend until fully combined!


Unlike a tender lettuce salad, the hearty texture of sliced then roasted Brussels sprouts holds up well when dressed and stored. Tightly cover leftover dressed sprouts and refrigerate for 3-4 days without compromising quality or taste. In fact, allowing time for the bright flavors of the lemon thyme vinaigrette to permeate the crispy brussels usually enhances the flavor after a day. The caramelized roasted shreds almost act more like a cooked vegetable than a delicate salad when it comes to preserving texture. When ready to enjoy leftovers, let the dressed sprouts come to room temperature or enjoy them chilled. The roasted shreds retain their satisfying crunchiness and absorb the vinaigrette beautifully during storage. Feeling the layers of flavors deepen over time, this versatile Brussels “salad” keeps and even improves for several days post roast.
Keyword brussels sprouts, holiday, shredded brussels sprouts, side dish, vegetable

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