Shredded Brussels Sprouts Saute with Garlic, Ginger and Grapes
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 pound Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 1 cup halved red California grapes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey (or agave nectar for vegan)
  • ¼ cup walnuts, coarsely chopped
  1. Cut the woody stems from each Brussels sprout and remove any tough or bruised outer leaves. Slice the sprouts very thinly to make mound of feathery ribbons.
  2. Heat the olive oil in large skillet over medium-high heat. Add the shredded Brussels sprouts, grapes, salt, and pepper and saute for 3 to 4 minutes. Reduce the heat to medium and add the garlic, ginger, vinegar, mustard, and honey. Continue to saute for 1 to 2 minutes, or until the sprouts are tender and bright green in color.
  3. Turn off the heat and add the walnuts to pan. Gently mix to combine.
Recipe by Go Dairy Free at