How to Cut Brussel Sprouts 3 Ways
Follow my step-by-step method for how to cut brussel sprouts three different ways: in halves, thinly sliced, and shredded.
Servings: 4 servings
Equipment
Instructions
- 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 Brussel in half lengthwise.
For Sliced Brussel Sprouts
- Holding the Brussel 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 Brussel 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.
Video
Notes
- My Top Tip: Use a salad spinner to remove excess moisture. It's best to rinse Brussel sprouts after they have been cut since dirt and debris can hide between the layers. Once clean, use a salad spinner to pull out an excess moisture.
- 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.
Nutrition
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
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