Sauteed Brussels Sprouts Slaw Recipe

Sauteed Brussels Sprouts Slaw as a side.

Brussels sprots slaw

The tastiest Brussels you’ll ever try.

That Alton Brown is a genius. On one of his newest episodes, he features Brussels sprouts recipes and he explains why they can taste nasty if cooked too long. (Remember those blobs of mushy sulfur-y grossness your Mom made you eat?)  The key, he explains, is to cook them over very high heat with oil – no water – for a very short time, which inhibits the sulfur-y taste.  He made this fabulous-looking warm slaw and I just couldn’t wait to get in the kitchen and try it. It is amazing! The earthiness of the sprouts is perfect with the crunch of nuts and the sweetness of Craisins.  These little cabbage gems are anti-cancer powerhouses, so I WANTED to like them – but I never had them cooked correctly – UNTIL NOW!!!

And, since the Serious Eats food blog recently declared Brussels sprouts to be the “Ingredient of the Year” for 2009, that confirmed my resolve to give them a second try.

I just gave Alton’s recipe a few tweaks: I subbed canola oil and a little sesame oil for the butter and hazelnuts for the pecans. Oh My Gosh – this stuff is delicious!

Adding nuts to oil

Adding nuts to oil


Prep and Cook time: 15 minutes
Serves 6 t0 8 as a side dish

1 pound Brussels sprouts
2 tablespoons canola oil
1 teaspoon sesame oil
4 ounces diced hazelnuts or pecans
Kosher salt and pepper to taste
4 ounces sweetened dried cranberries, diced

Cut the stems off the sprouts and cut any large sprouts in half. Shred the sprouts by hand or in a food processor like you would a traditional cabbage slaw.

Adding Brussels sprouts to nuts

Adding Brussels sprouts to nuts

Add cranberries to slaw

Add cranberries to slaw

Heat a large skillet or wok to medium high heat. Add in oils, then nuts and stir for one minute. Add in sprouts and keep them moving constantly, for 2 to 3 minutes. Add in salt and pepper to taste and add in cranberries.

Serve warm.

Brussels Sprouts sauteed with Garlic, House of Annie
Roasted Brussels Sprouts with Pecans, Kalyn’s Kitchen
Roasted Brussels Sprouts, Simply Recipes

— posted by Donna


  1. Rachel L says

    Thank you Anne for the tip!! It made it much tastier. We are preparing this for Thanksgiving and without that tip of yours we would of had to make something else last minute. Tastes marvelous!!!

  2. says

    Thank you all for your kind words! This is one recipe that I promise will make you think differently about Brussels sprouts! This is really yummy!

  3. says

    Confession: I’ve never had/tried Brussels Sprouts. Ever. I’ve heard several times that they are heavenly, but still never tried them. I think I could totally get behind this recipe! Really lovely photos too!

  4. says

    Yes, indeed Babara – your hubby will love them, I’m sure. When my husband found out I was making Brussels sprouts, he half-jokingly said “OK, what did I do to deserve THIS?” Then he had to eat his words, ‘cuz they were delish!

  5. says

    I can’t wait to try this myself! Like ASAP.

    Donna, they’re also great roasted with just a little balsamic and Parmesan. Pine nuts too, if you’re feeling splurgy.


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