Go Back
Shredded Brussels Sprouts

Shredded Brussels Sprouts with Candied Nuts and Mustard Dressing


  • 1 ½ -2 lbs Brussels sprouts
  • 2 tbs fat divided into four ½ tbs (butter, oil, rendered bacon fat, your choice)
  • ¼ cup Dijon mustard whole grain or not, both are delicious
  • ¼ cup apple cider vinegar
  • ¼ cup good quality oil for dressing
  • 2 cups whole nuts almonds, pecan halves, walnuts, hazelnuts, they all work
  • ½ cup honey**
  • 1 tbs oil
  • 1 tbs plus 2 tsp kosher salt divided


  1. Shred the Brussels sprouts either with a mandoline or by slicing them very thinly with a knife until you reach the bottom quarter-inch of the sprout; discard that. If you cut them with a knife, cut the sprouts in half first so they lay flat on the board while you do the thin slicing. It will help keep your fingers safe.
  2. Heat a wide-bottomed pan over medium heat. Divide the shredded Brussels sprouts in to four or six equal portions depending on how large your pan is. Divide the fat into the same number of portions and add one portion to the pan. When it’s melted, add one portion of Brussels sprouts, spread it over the pan evenly, and cook for 3-5 minutes without disturbing the sprouts. When they’re brown on the edges give them a stir, season with a sprinkle of salt and take them out of the pan. Then return the pan to the heat and repeat those steps until all the sprouts are cooked. It should take the 2 tablespoons of fat and the tablespoon of salt.
  3. Meanwhile, preheat the oven to 325F and line a baking sheet with parchment of foil. In a medium-sized bowl, combine the nuts, honey, 1 tablespoon of oil, and 1 teaspoon of salt and mix well. Spread the coated-nuts onto the lines pan and bake for about 5 minutes. Remove them from the oven and let them cool completely. Then peel them off the paper/foil (easier to get them off paper) and store them until needed.
  4. In a small bowl or jar, combine the mustard, vinegar, ¼ of high quality oil, and 1 teaspoon of salt. Whisk or shake to combine the ingredients – the large amount of mustard should help make a good emulsion.***
  5. About 20 minutes before you’re ready to eat, toss the Brussels sprouts with the dressing. Right before serving, add the nuts to the dish – if you plan to eat some of it as leftovers, save some nuts for later. If you store with them the salad they’ll end up a little soft. Eat warm, room temperature, or cold. The leftovers last for up to a week if you can make it last that long.

Recipe Notes

Why yes, you always capitalize the ‘B’ in Brussels sprouts. It’s named after a place don’t you know? You didn’t ? Neither did I until I started wondering why auto-correct couldn’t deal with the lower case ‘b.’

This is one substitution I would unmake if I still lived on the East Coast. The original recipe uses maple syrup to candy the nuts. Living in California, I don’t have much access to good quality maple syrup and it’s much easier to get good quality honey. If you are lucky enough to live in a place with excellent maple syrup it’s an excellent choice here.

You don’t need this much dressing for the dish – I generally only use about half in the recipe. BUT it is worth making all of it because it is delicious and tangy and keeps forever and tastes delicious on just about every salad.