Shredded Brussels Sprouts



Serving size

4 ounces Brussels sprouts
30 Minutes

This recipe can easily be multiplied. The leftovers are great. Try them chilled on sandwiches.

Shredded Brussels Sprouts


1 lb. Brussels sprouts, raw
1 Tbsp. Maple syrup
1/4 tsp. Salt
1 Tbsp. Unsalted butter


Purchase Brussels sprouts on the large side (about 2 inches wide).

Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through them and remove the center of the sections that are the solid, tough stem. While doing this break the slices up into shredded segments.

Place the shredded sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom of the pot.

Steam over high heat until slightly tender (about 7 - 10 minutes)

While steaming, place the maple syrup, salt and butter in a medium mixing bowl.

Add the cooked Brussels sprouts to the bowl and toss until the sauce is melted and well blended.

Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Mr. Barry may be right about the Brussels Sprouts that he had as a kid, but these are amazing. This recipe is a variation of the Lemon Butter Brussels Sprouts. The flavor is so luscious and sweet that you might initially mistake them for leeks.

"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."

Dave Barry, American humorist