Shredded Brussels Sprouts Saute with Garlic, Ginger and Grapes


Complex sweet and savory flavors intertwine in this easy, healthy shredded Brussels sprouts saute. The little cabbages are thinly sliced to soften their harsh texture and flavor, and then cooked with a melange of complimentary flavors, including garlic, ginger and yes, grapes. It’s a wonderful seasonal side that’s perfect for converting Brussels haters over the holidays, but is also so quick and simple that it can be enjoyed with any weeknight meal. Both Brussels sprouts and grapes are good sources or vitamin K, making this a good dish for dairy-free bone health, too.

Sweet and Savory Garlic Ginger Brussels Sprouts and Grapes

The recipe and photo for this shredded Brussels sprouts saute was shared with us by

Special Diet Notes: Shredded Brussels Sprouts Saute

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan / plant-based, vegetarian, and almost paleo (aside from the salt).

5.0 from 1 reviews
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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: 22 Healthy Winter Recipes to Ring in the New Year (All Dairy-Free!)

  2. Pingback: Sauteed Pumpkin with Maple & Sage (Dairy-Free Recipe)

Leave A Reply

Rate this recipe: