Home » Sautéed Shredded Brussels Sprouts With Prosciutto

Sautéed Shredded Brussels Sprouts With Prosciutto

Name: Sautéed Shredded Brussels Sprouts With Prosciutto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound of Brussels sprouts - shredded; 1.5 tablespoons extra virgin olive oil; 1 small shallot - thinly sliced; 2 garlic cloves - minced or 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 2 teaspoons white wine vinegar or white balsamic vinegar; 1.5 tablespoons maple syrup; 4 thin slices of prosciutto - about 3 ounces

Laura

November 6, 2025

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Large black bowl with cooked shredded Brussels sprouts, pieces of prosciutto, and seasonings. There is a black fork, a small wood dish with lemon zest, a small round wood board with grated white cheese, and a light brown cloth napkin. Items are on a wood surface.

Jump to Recipe

Lightly caramelized and tossed with bits of salty prosciutto, these sprouts are easy to make and seriously packed with flavor. If you’re not a fan of Brussels Sprouts, this recipe might change your mind!

Growing up, I didn’t even know what Brussels sprouts were but now they are one of my favorite vegetables. I love them! Brussels sprouts have become very popular in restaurants and during the holiday season as a delicious side dish.

They are a simple yet delicious way to take your veggie game to a whole new level.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Prep level: Beginner +

What You Will Love

Quick and easy – This simple dish comes together in 20-30 minutes. (Use pre-shredded sprouts and cut the prep time in half).
Flavor-packed – The savory depth of prosciutto pairs beautifully with the slightly sweet, nutty flavor of caramelized Brussels sprouts.
Versatile – Serve as an easy side dish, toss with pasta, or top with a poached egg for the main course.
Crowd-pleaser – Even Brussels sprouts skeptics might be converted – shredding and sautéing bring out their best flavor and texture.

Ingredient Notes

Large black bowl with cooked shredded Brussels sprouts, pieces of prosciutto, and seasonings. There is a black fork resting in the bowl. There is a light brown cloth napkin laying in the background. Items are on a wood surface.

Sprouts: This recipe is best with fresh Brussels sprouts; they shred more easily.
Cooking fat: I like to use olive oil. Avocado oil or melted bacon fat are good substitutes.
Small shallot: Milder than an onion and slightly sweet. You can substitute finely chopped yellow or red onions for a stronger presence.
Garlic: Minced garlic can burn easily and become bitter on high heat, so keep an eye on it. Garlic powder can be used.
Ground black pepper – Fresh is best.
White wine vinegar or white balsamic vinegar: adds a sweet and tangy flavor and enhances Brussels sprouts’ natural bitterness.
Maple syrup: Pure maple syrup adds a touch of sweetness to the savory, nutty flavor. It’s the perfect way to round out the other ingredients.
Sliced prosciutto: cut or torn into small pieces. Bacon is a great substitute and will add a smokey flavor. If you want crispy bacon, fry it, drain, cook Brussels sprouts as directed in the bacon grease and stir in bacon pieces at the end.
Optional add-ins: Just before serving, toss with a generous pinch of salt to taste, or a bit of fresh lemon zest and parmesan cheese.
Vegetarian friendly: Omit the prosciutto. You can add something like toasted nuts or sun-dried tomatoes for savoriness and texture.

Step-by-Step Instructions

There is a large wooden board with Brussels sprouts and a large cutting knife on it. There is a large white bowl with Brussels sprouts in it in the background. Items are on a white surface.

There is a large wooden board with a bowl of shredded Brussels sprouts, a mound of sliced onions, a mound of chopped prosciutto, and minced garlic on it. Board is on a white surface.

Large black skillet with shredded Brussels sprouts and sliced onions in it. There is a wooden spoon resting in the skillet. Skillet is on a white surface.

Large black skillet with cooked shredded Brussels sprouts and sliced onions. There is a wooden spoon resting in the skillet. There is a wood board with chopped prosciutto and minced garlic on it in the background. Items are on a white surface.

Heat a bit of olive oil in a large cast-iron skillet. Once heated, add the shredded sprouts and sliced shallots, spreading them out in an even layer. Cook for a few minutes, stirring a couple of times. Add in the chopped prosciutto and garlic.
Let them sauté without stirring for several minutes. This will allow them to caramelize. When the sprouts begin to brown, stir and turn.

Large black skillet with cooked shredded Brussels sprouts, pieces of prosciutto, and seasonings. There is a wooden spoon resting in the skillet. There are three small ramekins with seasonings in the background. Items are on a white surface.

Next, add the maple syrup, vinegar, and black pepper. Stir a few times.

Large black bowl with cooked shredded Brussels sprouts, pieces of prosciutto, and seasonings. Bowl is on a wood surface.

Transfer the sauteed Brussels sprouts to a serving bowl and garnish with shredded Parmesan cheese and lemon zest (optional).

See the recipe card at the end of this post for complete measurements and cooking times.

What to Serve with Sautéed Brussels Sprouts

A perfect side dish for:

Meatballs with Mashed Potatoes
Easy Cajun Salmon and Shrimp
Chicken Fritta with Parmesan Sauce
Pork Tenderloin from The Kitchen is my Playground

To Shave or Shred Brussels Sprouts

Food processor – Trim the ends of each sprout, then peel the outer leaves and any discolored leaves. Add to a food processor and use the shredding/grating disc to shred sprouts.
Mandoline – A great tool for slicing, but not the safest or most effective way to shred Brussels sprouts because of their size. If you do use one, please be careful. Trim the ends of each sprout. Peel the outer leaves and discolored leaves before shredding.
By hand – My favorite way, but it takes a little longer. Trim the ends of each sprout, then peel the outer leaves and discolored leaves before shredding. Slice each sprout in half lengthwise (top to bottom), then place the cut side on a cutting board. Starting at the tip, slice each sprout crosswise into thin ribbon-like slices.

Large black skillet with cooked shredded Brussels sprouts, pieces of prosciutto, and seasonings.

Storing

Store leftovers in the fridge for up to 3 days in an airtight container. I recommend warming them in a skillet over medium heat. Add a splash of oil if needed.

Make Ahead

Prep the Brussels sprouts in advance. Store them in the fridge and sauté everything together just before serving for the best texture.

More Brussels Sprout Dishes

Yield: 4