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Chef's knife cutting a brussel sprout
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5 from 15 votes

How to Cut Brussel Sprouts

Follow my step-by-step method for how to cut brussel sprouts three different ways for roasting and salads. Learn easy practical knife skills!
Course Ingredient
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 49kcal
Author Yumna Jawad


  • 1 pound Brussel sprouts


  • Using a sharp knife, slice and discard ¼ inch of the stem. Remove any yellowish or wilted outer leaves that fall off.

For Halved Brussel Sprouts

  • Cut the Brussels in half lengthwise.

For Sliced Brussel Sprouts

  • Holding the Brussels firmly and using your fingers as a guide for the knife, cut ¼ inch slices lengthwise all the way across the brussel sprout.

For Finely Shredded Brussel Sprouts

  • Cut the Brussels in half and place the cut side on the cutting board
  • Carefully using your fingers as a guide for the knife, make thin slices cross-wise.


Storage: Store any cut brussel sprouts in an airtight container or plastic bag in the crisper in the fridge for up to 3 days. You can add a paper towel to absorb the moisture and help keep them fresh.
Photo Credit: Erin Jensen


Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg