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Shredded Brussels Sprouts


"Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!"
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45 m servings 217 cals
Original recipe yields 8 servings


  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

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Read all reviews 484
  1. 617 Ratings

Most helpful positive review

I also got a "don't bother" and several turned up noses from my family when I said I was making this dish for Thanksgiving. Everyone loved it, including a picky sister and my even pickier two y...

Most helpful critical review

I didn't find it rave worthy. It was a decent dish, but not more so than my usual roasting of the brussels sprouts with seasoning and olive oil.

Most helpful
Most positive
Least positive

I also got a "don't bother" and several turned up noses from my family when I said I was making this dish for Thanksgiving. Everyone loved it, including a picky sister and my even pickier two y...

This recipe is definitely 5 stars! Helpful Hint: Try soaking these lovely little veggies in salt water for an hour or so prior to shredding them. The salt water helps dispel the bitterness! ...

Really good. Not a fan of shredding them since it looks sloppy & overcooks easily that way, so I quartered/halved them. Turned out to be very tasty. I even used pre-crumbled, pre-drained baco...

This is a very good recipe, but as written, it could use a couple of adjustments. The butter content could be halved, as the dish is a little too rich/greasy. Also, I'd recommend the cooking tim...

Halved recipe. Used 3 slices pre-cooked bacon, 1 tsp. butter (for flavor) & 2-3 Tbsp. olive oil (since didn't have much bacon grease). Subbed pecans for pine nuts. Did not core, just trimmed ...

I didn't find this recipes time intensive at all. I used my food processor to shred the sprouts and it worked great. Once the bacon was cooked, it went very quickly. Excellent recipe!!! Rave...

*****If you even like brussel sprouts, you will Love this dish. I'm so glad I decided to make this at the last minute last night to go with my full blown turkey dinner. I doubled the recipe as...

This is the recipe that finally got me to eat brussel sprouts AND like them. Instead of shredding (like cabbages for cole slaw), I peel and separate each leaf from the "head" (like pulling petal...

Very yummy! Didn't shred the sprouts, quartered instead... the bacon added a great flavor, and we loved it. Thanks for the recipe-- will definitely use again!