It's so easy to make sauteed balsamic Shredded Brussel Sprouts on the stovetop with this 15 minute recipe! This scrumptious side dish is naturally gluten free and vegan. It's easy enough for weeknight dinners, but impressive enough for holiday meals!
Add the olive oil to a large cast iron skillet on the stove over medium-high heat.
Once the oil is hot, add the brussels sprouts and shallot, season with the salt and black pepper.
Cook, untouched for 6 minutes.
Add the minced garlic, stir and cook for an additional 4 minutes, stirring occasionally.
Remove from the heat and stir in the balsamic vinegar and maple syrup.
Serve immediately.
Notes
The brussels sprouts can be shredded up to 2 days in advance, so you can toss them in the skillet and have this side dish on the table in less than 15 minutes!
Leftover sauteed shredded sprouts can be stored in the fridge for up to 5 days. Reheat them over medium-high heat in a skillet on the stove for 3-5 minutes, or in the microwave for 2 minutes.
This recipe serves 4 as a side dish. If you want to double, or triple, the recipe for a holiday meal, simply hover over the “servings” amount above and increase it from 4, to 8, or to 12. The ingredient amounts will automatically update for the new serving amount.