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Shaved Brussel Sprouts with Garlic and Balsamic

Tender, crispy shaved brussel sprouts caramelized with garlic and balsamic vinegar come together in under 20 minutes for an addictive side dish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Contemporary American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh brussel sprouts shaved
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup shaved parmesan cheese optional
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Sharp knife or mandoline slicer
  • Large skillet or cast iron pan
  • Cutting board
  • Small bowl for mixing
  • Wooden spoon or silicone spatula
  • Paper towels

Method
 

  1. Rinse 1 pound of shaved brussel sprouts under cold water and pat dry thoroughly with paper towels.
  2. Trim the stem ends and remove any yellowed outer leaves, keeping the sprouts intact for slicing.
  3. Slice each brussel sprout into 1/8-inch thick pieces using a sharp knife or mandoline slicer.
  4. Heat a large skillet or cast iron pan over medium-high heat for about 2 minutes until a drop of water sizzles immediately.
  5. Add 2 tablespoons of olive oil and the minced garlic to the hot pan and cook for 30 seconds, stirring constantly to prevent burning.
  6. Add the sliced brussel sprouts, sea salt, and black pepper to the pan, tossing to coat evenly with the garlic oil.
  7. Let the sprouts cook undisturbed for 2 minutes to develop crispy, caramelized edges.
  8. Stir and cook for an additional 2-3 minutes, stirring occasionally, until the sprouts are golden brown and tender.
  9. Remove the pan from heat and drizzle in the balsamic vinegar, stirring quickly to coat all pieces.
  10. Transfer to a serving dish and top with shaved parmesan cheese and red pepper flakes if using.
  11. Serve immediately while warm and crispy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat to restore crispiness.