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Shredded Brussels Sprouts Sauteed with Sweet Onions

  • 2 pounds Brussels sprouts, washed
  • 2 tablespoons olive oil
  • 1 large sweet white onion, washed and chopped
  • 1/2 teaspoon salt
  • Ground black pepper to taste


  1. Wash hands with soap and water.
  2. Check Brussels sprouts and remove any yellow or spotted outer leaves. Using a sharp knife or the slicing disk attachment of a food processor, slice Brussels sprouts thinly.
  3. Heat a 12-inch sauté pan over medium-high heat. Add olive oil to a hot pan, and then add onions. Sauté onions until translucent, approximately for 1-2 minutes. Add a handful of the shredded Brussels sprouts. Sauté, toss to coat with oil. Add another handful and continue until all have been added. Sauté until crisp-tender, about 5 minutes total cooking time. The color should remain bright green. Do not overcook.
  4. Sprinkle with salt and pepper and mix well. Adjust seasoning if needed. Cover until ready to serve. Serve hot.

    Store covered in the refrigerator for up to four days. 


Brussels Sprouts in a bowl
Total Time
25 min
Prep Time
15 min
Nutrition Facts

Calories: 60
Fat: 3 g
Saturated Fat: 0 g
Sodium: 360 mg
Total Carbohydrate: 8 g
Added Sugar: 0 g
Fiber: 3 g
Protein: 2 g