Shredded Brussels Sprouts with Ginger and Garlic

Brussels Sprouts

Brussels Sprouts is the correct name for this brassica and there are classical references to it in 13th century Belgium. They only became known in France and England at the end of the 18th century and later in North America. It comes in green and purple varieties and being a cold climate vegetable we are lucky here in Tasmania, we can successfully grow them. “Hah, hah, that’s funny” I hear some of you saying. Well, it’s true! As with most brassicas, it is a highly nutritious vegetable and in its raw form contains excellent levels of Vitamin C and Vitamin K and potential anti-cancer phytochemicals. But I know you’re not going to eat it that way. You might have just had an unfortunate culinary experience in the past that has put you off from revisiting this cute little edible green orb and experimenting with it in the kitchen. As I promised in my Curly Leaf Kale Tart recipe, this is just one of my dishes that uses the humble Brussels Sprouts. This particular dish, which I first cooked in 1992, has seen many of our family, friends and restaurant patrons converted. It is a delicious accompaniment to grilled or roast lamb or chicken. Hopefully, you and yours will also be converted too. Do try to enjoy them!


8-10 Brussels sprouts, first layer of leaves removed then cut each sprout in half
1-2 garlic cloves, finely chopped
2-3cm piece peeled fresh ginger, finely chopped
Olive oil
Small knob butter
Salt and freshly ground black pepper


  • Finely shred each half of brussel sprout and place the shreds into a bowl. Separate the shreds with your fingers and set aside.
  • Heat about one tablespoon of olive oil and a little butter in a non-stick fry pan on medium heat.
  • Add the finely chopped garlic and ginger. Stir and fry but do not colour. You want to flavour the oil.
  • Add the finely shredded brussel sprouts and stir-fry for a few seconds. Add about 2 teaspoons water and stir.
  • Add seasoning to taste. Keep on a low heat and let the vegetable colour a little.
  • Stir again until the brussel sprouts are just cooked. They should still have a little bite to them.
  • Serve to those to be converted!

NOTES & VARIATIONS: When Brussels Sprouts are not in season (which some people may praise!) use shredded Chinese cabbage, a sweet flavoured kale like Italian Cavolo Nero also known as Tuscan Kale.

This recipe uses Tasmanian fresh local seasonal ingredients and produce from my kitchen garden.

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