Shredded Brussels Sprouts are a tasty side dish made with Brussels sprouts that are roasted in the oven and tossed with bacon and parmesan cheese. Try my Gruyere Roasted Brussels Sprouts for another delicious way to serve this vegetable.

Shredded Brussels Sprouts in a Bowl
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Shredded Brussels Sprouts

With just a few ingredients, you will have a new favorite vegetable that your family will WANT to eat and look forward to! Even those skeptics of Brussels sprouts, like I was, will be hooked. This side dish is easy to put together and serve with your favorite main dishes like Roasted Pork Loin with Gravy and Rotisserie chicken. Once you are hooked on the vegetable, be sure to try my other variations like Balsamic Roasted, Brown Butter, Bacon Wrapped, Smashed Brussels Sprouts, and Brussels Sprouts in Maple Bourbon Sauce.

Shredded Brussels Sprouts Ingredients

Brussels Sprouts: Brussels sprouts are full of nutritional benefits, including lots of nutrients, antioxidants, and fiber, among other things. 

Shallots: Shallots are used in recipes to give a little bit of flavor, but a softer taste than an onion. If you don’t have shallots, you can also use sweet onions, red onions, or green onions.

Bacon: Bacon needs to be cooked and crumbled before adding it to this recipe. An easy way to prepare the bacon is to bake it in the oven. Place the slices of bacon on an aluminum foil-lined baking sheet and bake for 18-20 minutes at 415°F (or until crispy). You can store the cooked bacon in a shallow, airtight container, in the refrigerator for 4-5 days.

Shredded Brussels Sprouts Before and After Roasting on Sheetpan

How to Shred Brussels Sprouts

The first thing to do to get this savory side dish made is to shred the Brussels sprouts.

  • Add Brussels sprouts to a food processor (easiest method).
  • Use a sharp knife to shred them.
  • Buy shredded Brussels at the grocery store.

Can I Shred Brussels Sprouts Ahead of Time?

Yes! Just like you can cook and crumble the bacon ahead of time, you can also shred the Brussels sprouts ahead of time. If you are planning to do this, be sure to store the shredded vegetable in a sealed container, in the refrigerator, for up to 2 days. Do not shred them if you are not going to make this recipe within a day or two. Whole Brussels sprouts with last 4-5 days in the refrigerator.

Spoonful of Shredded Brussels Sprouts

Shredded Brussels in the Air Fryer

You can definitely make these in the air fryer, but you will want to work in batches depending on if you have trays or a basket air fryer.

Starting at #4 in the recipe card below, add the shredded Brussels to the air fryer set to 375°F. Cook for about 10 minutes and then toss the Brussels with tongs. Cook for another 4-6 minutes, or until they reach the desired crispy level and are browned nicely. (Totaly cooking time 14-16 minutes) Pour Brussels into the serving dish and toss with parmesan and bacon.

More Side Dishes

5 from 1 vote

Shredded Brussels Sprouts

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Shredded Brussels Sprouts are a tasty side dish made with finely shredded Brussels sprouts that are roasted in the oven and tossed with bacon and parmesan cheese.


  • 1 ½ pounds Brussels sprouts, washed, ends trimmed
  • 4 cloves garlic, minced
  • 1 medium shallot, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2-3 tablespoons olive oil
  • 8 slices bacon, cooked and crumbled
  • ¼ cup (25 g) parmesan cheese, grated


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Add the Brussels sprouts to a food processor or blender and shred thin. (You can also use a sharp knife to shred the sprouts.)
  • Pour Brussels sprouts into a bowl. Add garlic, shallot, salt, pepper, and olive oil. Toss to coat.
  • Pour coated mixture onto an even layer on the lined baking sheet.
  • Bake 20-30 minutes* (flipping every 10 minutes) until crispy, or until you reach your desired crispiness.
  • Remove from the oven. Toss with the bacon and parmesan cheese. Serve warm.


*See post for Air Fryer instructions.

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