Shaved Brussels Sprouts with Pomegranate Vinaigrette
This post may contain affiliate links. Read full disclosure.
This roasted shaved Brussels sprouts recipe is the perfect side dish for holiday celebrations and weeknight dinners! A unique dish, it’s sweet, tangy, savory, and so easy to make.
Pin this now to find it later
Pin ItWhy you’ll love this shaved brussels sprout recipe
For some people, “delicious” and “Brussels sprouts” don’t belong in one sentence. And I get it. However, once you try this version, I guarantee you won’t be saying “I hate Brussels sprouts!” any longer.
A tried and true recipe, it turns the biggest Brussels sprouts haters into huge fans.
- Roasting Brussels sprouts brings out an incredible, nutty, caramelized flavor.
- Shaved Brussels sprouts cook much faster! Think, 20 minutes tops!
- With finely minced shallots mellowed in rich and tangy pomegranate molasses, the dressing is the secret to creating a Brussels sprouts dish no one can resist!
If you’re bored of your same old side dishes or just want to try something new, I know you’re going to love this shaved Brussels sprouts recipe! Pair it with Thanksgiving turkey, roasted garlic mashed potatoes, and turkey gravy.
Then, finish your meal with pumpkin streusel bars or pumpkin cheesecake bars, and you’ll have the perfect holiday meal!
Key Ingredient Notes
- Brussels sprouts – For the best results, use large, green sprouts that have tight leaves and are free from bruises or discoloration. Or you can buy ready-to-use shaved brussels sprouts too!
- Olive oil – I use this to help the salt stick to the Brussels sprouts and create a caramelized effect. It also serves as the base of the salad dressing.
- Pomegranate molasses – A thick pomegranate syrup made with or without sugar, pomegranate molasses is basically a reduced version of pomegranate juice. It’s rich, tangy, and lightly sweet and adds the most delicious festive flavor to the dressing. Just be warned that a little goes a long way!
- Minced shallot adds a subtly tangy, lightly sweet flavor to the dressing.
How to make shaved brussels sprouts
Before you begin, preheat your oven to 375°F.
1. Prepare the Brussels sprouts
- Use a sharp knife to thinly slice the Brussels sprouts, starting from the top and slicing towards the base. Or, buy pre-shredded Brussels sprouts to save time!
- Spread the shaved Brussels sprouts in an even layer on a baking sheet.
- Drizzle olive oil and salt on top, and toss to combine.
- Roast the Brussels sprouts until they’re soft and lightly browned, stirring halfway through to ensure even cooking. This typically takes about 15 minutes!
Large batch
If you have a lot of Brussels sprouts, the most efficient way to shred them is to pulse them in a food processor instead of slicing them all by hand.
2. Make the pomegranate vinaigrette
- Whisk the olive oil, pomegranate molasses, minced shallots, and salt in a small bowl until smooth.
3. Combine the veggies and dressing
- Drizzle the pomegranate dressing over the roasted Brussels sprouts.
- Toss to combine.
- Serve topped with fresh pomegranate arils, if desired. Enjoy!
Tips for Success
- Use large brussels sprouts. If you can, I recommend buying nice, big Brussels sprouts, because they’re so much easier and faster to chop than smaller ones.
- Slice the Brussels sprouts as thinly as possible to prevent them from being chewy. Or, you can sometimes find pre-shredded Brussels sprouts in the refrigerated section of your local grocery store.
- Avoid burning. Keep a close eye on your oven, and pull the Brussels sprouts out as soon as they’re lightly crisp. They can go from perfectly roasted to burnt very quickly!
Make-Ahead Tips
I love to prepare the components of this shaved brussel sprout salad in advance. Then, I can just toss everything together when I’m ready to serve!
- Roast the Brussels sprouts, let them cool completely, and transfer them to an airtight container.
- Whisk the dressing, and store it in an airtight container in the fridge.
- When you’re ready to serve, warm the Brussels sprouts in a skillet over medium heat, and toss them with the dressing. Or, serve the salad cold!
Shaved Brussels Sprouts Variations
Feel free to add to or swap out the ingredients to make this recipe your own. Some great ways to switch it up include:
- Tossing the Brussels sprouts with balsamic vinegar
- Adding a sprinkle of feta, parmesan, or goat cheese
- Including chopped walnuts, pecans, or pine nuts
- Incorporating cooked bacon or pancetta
- Topping the dish with pomegranate arils, dried cranberries, or raisins
- Swapping the dressing with any other dressing you like best such as honey Dijon dressing
Storing Tips
This shaved Brussels sprouts recipe is best served fresh while it’s warm! However, you can store leftovers for a day or two if needed.
- If possible, store the veggies and dressing in separate airtight containers in the fridge for 1-2 days.
- To serve, warm the Brussels sprouts up. Then, toss them with the dressing.
- Store the dressed salad in an airtight container in the fridge for up to 1 day. Give it a good toss before serving, and enjoy it cold. It might be a bit soggy, but it will still be tasty!
FAQs:
I love to serve this recipe as part of my Thanksgiving dinner with lemon herb roast turkey, sausage stuffing, and honey glazed roasted carrots. However, it’s also great as a weekday side dish with main courses like stuffed chicken roll-ups, grilled steak, and Greek lemon chicken.
Overcrowding is the most common cause of soggy Brussels sprouts when roasting. Be sure to spread them out in an even layer on the baking sheet!
Cooking with fats like olive oil or bacon balances the bitterness of the sprouts. The sweetness of the dressing afterward helps, too!
More Side Dishes
Shaved Brussels Sprouts with Pomegranate Vinaigrette
Ingredients
- 2 lbs (1 kg) Brussels sprouts washed and cleaned
- 1 teaspoon olive oil
- ½ teaspoon coarse kosher salt
Pomegranate Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon minced shallot
- ¼ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice brussels sprouts starting from the top and moving toward the base.
- Spread the shaved Brussels sprouts on a baking sheet. Drizzle olive oil and salt. Toss to combine.
- Roast for about 15 minutes at 375°F, or until soft and lightly browned, stirring it half way for even roasting.
- Meanwhile, prepare pomegranate vinaigrette. Whisk together olive oil, pomegranate molasses, minced shallots and salt in small bowl.
- Drizzle the vinaigrette over roasted Brussels sprouts and toss to combine. Serve with fresh pomegranate arils, if desired.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– If possible, store the veggies and dressing in separate airtight containers in the fridge for 1-2 days.
– To serve, warm the Brussels sprouts up. Then, toss them with the dressing.
– Store the dressed salad in an airtight container in the fridge for up to 1 day. Give it a good toss before serving, and enjoy it cold. It might be a bit soggy, but it will still be tasty!
Nutrition
