Shaved Brussels Sprouts with Apples, Pecans and Dried Cranberries

If you're not into boiled Brussels Sprouts, this recipe for Shaved Brussels Sprouts with apples, pecans and dried cranberries is for you!

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
A skillet with Brussels sprouts in a large blue non-stick skillet with a wooden spoon sticking out of it and a colorful towel wrapped around the skillet handle.

Advantages of Shaved Brussels Sprouts

I’m a big fan of Brussels sprouts, but I know they are probably the most polarizing vegetable there is. Some people cringe just at the mere suggestion of the little cabbage. I’m not going to say crazy things like “by shaving the Brussels sprouts all those Brussie-haters will suddenly fall in love with their most hated vegetable”, but I will say that shaved Brussel sprouts are just a little more palatable and deliver an entirely different experience to the traditional boiled and buttered sprouts. Shaved Brussels sprouts are also easier to mix with other ingredients, like dried cranberries, apples, herbs, shallots, nuts and even bacon (no bacon in this recipe, but you will find a recipe with bacon here). And if those reasons weren’t enough to convince you to try this recipe, shaved Brussels sprouts are also quicker and easier to cook. 

Brussels sprouts sliced on a wooden cutting board with other ingredients around - shallots, thyme, apple, cranberries.

How to Shave Brussels Sprouts

There are two ways to shave Brussels sprouts. You can brush up on your knife skills and use a good sharp chef’s knife, slicing the thinnest slices you can. If you’re making this for a crowd or don’t feel confident in your knife skills, you can also use a mandolin or V-slicer to thinly slice each sprout. Either way, trim off the brown root end and discard any blemished and browned sprouts before slicing the Brussels sprouts. 

Brussels sprouts cooking in a large skillet with a wooden spoon sticking out of it.

Cooking Shaved Brussels Sprouts

You can sauté the Brussels sprouts in olive oil or butter, or a mixture of the two which delivers the flavor of butter, but the higher heat resistance of oil. They take under 10 minutes to cook from start to finish, and you add the other ingredients along the way. 

Apples, Brussels sprouts and dried cranberries in a skillet with a wooden spoon.

Adding Fall Flavors

While of course you could add whatever vegetables you like (think sautéed butternut squash, pistachios, etc..), this recipe combines the fall flavors of apples, dried cranberries and pecans. All of these flavors make this a perfect side dish for the Thanksgiving table, but it needn’t be limited to just that one day. Tossing with white balsamic vinegar and a little honey sweetens the pot (literally) and then the soft, creamy goat cheese is a delicious option at the end. What you end up with is quite different from a bowl of boiled and buttered Brussels sprouts!

Brussels sprouts with apples and cranberries in a white bowl with a smaller bowl of goat cheese on the side.

How to Make Ahead

If you do decide to make this for a holiday meal, chances are you’d like to do as much ahead of time as possible. While I don’t recommend actually cooking the sprouts ahead of time, you can definitely prep this entire dish ahead. Shave the Brussels sprouts, slice the shallot, chop the pecans and measure the vinegar and honey. You could chop the apple ahead of time, but it might brown a little – honestly not a big deal since you’re sautéing the apple with the Brussels sprouts anyway.  I know you might have hoped to make the entire dish ahead, but it only takes 10 minutes and is delicious when made right before serving.

A white serving bowl of shaved Brussels sprouts with apples, cranberries and goat cheese with a colorful napkin and spoon in the background.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Easy Thanksgiving Dinner Planner

Thanksgiving dinner is often considered to be the most important meal of the year, but it can also be one...View Technique

Advertisement - Continue Below

Shaved Brussels Sprouts with Apples and Dried Cranberries

  • Prep Time: 10 m
  • Cook Time: 10 m
  • Total Time: 20 m
  • Servings:


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound Brussels sprouts
  • 2 shallots thinly sliced
  • 1 Pink Lady apple diced
  • cup dried cranberries
  • 3 sprigs fresh thyme leaves
  • salt and coarsely ground black pepper to taste
  • cup chopped pecans
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 2 ounces crumbled goat cheese


  1. Shave the Brussels sprouts by removing any loose or browning outer leaves of the sprouts, trimming the bottom root off the sprouts, and thinly slicing the Brussels sprouts from tip to root. (the root will help keep each sprout slice together)
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the Brussels sprouts and shallots for 3 minutes, stirring often and seasoning to taste with salt and freshly ground black pepper. Add the diced apples, craisins and thyme. Sauté for another 3 to 4 minutes until the Brussels are crisp-tender but still bright green. Stir in the pecans, white balsamic vinegar, and honey. Taste and season to taste again.
  3. Transfer the Brussels into a serving bowl and sprinkle the crumbled goat cheese over top. Season with freshly ground black pepper. Serve hot.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *