Saute Shaved Brussels Sprouts with Pesto

An overhead shot of roasted shaved Brussels sprouts in a shallow bowl, topped with a balsamic glaze, fresh basil and vegan "Parmesan"
An overhead shot of roasted shaved Brussels sprouts in a shallow bowl, topped with a balsamic glaze, fresh basil and vegan "Parmesan"
An overhead shot shows the preparation of ingredients for a vegetable side dish.
An overhead shot shows a jar of vegan pesto with a wooden spoon.
An overhead shot shows a cutting board with trimmed Brussels sprouts and a chef's knife.  Discarded trimmings are on the side.

I’m a vegetable side dish fanatic, and these easy Roasted Shaved Brussels Sprouts are my new go-to. The beautiful pieces are cooked until tender in a large skillet, and then they’re tossed with vegan pesto, a little tamari for depth, and then we finish them off with lemon, balsamic glaze, and vegan “Parmesan.” Although I love roasted brussels sprouts, a delicious tangle of these kamanos has been doing it for me lately.

How to Trim and Shave Brussels Sprouts:

  • To prune, cut off the bottom of the Brussels sprouts with a knife and loosen slightly yellowed or dried/damaged leaves.
  • Use a sharp knife and shave each shoot by hand. I like to cut each Brussels sprout in half first so I can put the flat side down on the cutting board for maximum safety.
  • Use a mandolin. I have an old Benriner mandolin that is still so sharp. I like to use mine for finely chopped salads like this. Be careful when you get down on that tiny edge of the shoot. This is my preferred method personally.
  • Find your food processor’s shredding disc if you have one and put it to use! This makes the process so easy and quick. One thing to note about this method: the pieces can be on the coarse side. If it doesn’t bother you, go for it.
  • Buy them pre-chopped/raw. Some grocery stores have this option and it’s such an easy luxury!

Can you shave Brussels sprouts ahead of time? Yes absolutely. Once you’ve shaved them, place them in a sealable container and refrigerate for up to 3 days The texture of freshly shaved Brussels sprouts tends to be better in this simple stew, but I can’t deny that advance preparation makes dinner time a lot easier.

As for pesto, I like to make my own whenever I can, but there are so many great store-bought options these days that make this recipe so easy. Here in Canada, I usually choose the Sunflower Kitchen brand. In the US, Gotham Greens is a great choice.

What to eat with roasted Brussels sprouts:

An overhead shot shows a mandoline slicer and some shredded Brussels sprouts in a wide bowl.
A 3/4 angle shot shows sliced ​​Brussels sprouts in a pan
An overhead shot shows torn Brussels sprouts frying in a pan
A 3/4 cup shot of the balsamic glaze is poured over the cooked and chopped Brussels sprouts.
An overhead shot of roasted shaved Brussels sprouts in a shallow bowl, topped with a balsamic glaze, fresh basil and vegan "Parmesan"

Saute Shaved Brussels Sprouts with Pesto

These shaved Brussels sprouts are a quick and flavorful vegetable side dish that comes together in a skillet on the stove. Vegan pesto, tamari, lemon, and balsamic glaze make finely chopped Brussels sprouts extra delicious in just 20 minutes.

An overhead shot of roasted shaved Brussels sprouts in a shallow bowl, topped with a balsamic glaze, fresh basil and vegan "Parmesan"

Q Time: 15 minutes

Cooking time: 5 minutes

Total time: 20 minutes

serving 4


Vegan “Parmesan” (optional)

  • ½ the cup chopped nuts
  • 1 table spoon Nutritional Scream
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Onion powder

Shaved Brussels Sprouts

  • 1 pounds Brussels sprouts
  • 1 table spoon olive oil
  • Sea salt and black pepper, to taste
  • ½ the cup Vegetarian Pesto
  • 1 teaspoon Tamari
  • 1 table spoon lemon juice
  • splash of water
  • 1-2 table spoon balsamic glaze
  • the cup Vegetarian “Parmesan”


  • You can shave your Brussels sprouts up to 3 days in advance. Just keep them in a sealed container in the fridge.
  • If you want this veggie side dish to happen more quickly, some stores sell pre-cut Brussels sprouts.
  • My vegan pesto recipe is linked, but I’ve also had great results with store-bought vegan pesto. My favorite brands are Sunflower Kitchen and Gotham Greens.
  • Leftover vegan “Parmesan” can be kept in a sealed jar in the fridge for up to a month.


  • Make vegan “Parmesan”. In a food processor or in batches in a spice grinder, combine the chopped almonds, nutritional yeast, salt, garlic powder, and onion powder. Pulse until you have a fine, dusty meal-like texture. Place in a bowl and set aside.

  • Make the shaved Brussels sprouts. Start by shaving the Brussels sprouts, either using a knife, mandoline slicer, or a food processor fitted with a shredding disc.

  • Heat a large skillet over medium heat. When the skillet is hot, pour in the olive oil and swirl it around.

  • Add the Brussels sprouts to the pan one at a time and give them a stir. Season generously with salt and pepper. Saute and stir-fry the Brussels sprouts until crisp and bright green, about 4-5 minutes. Turn off the flame.

  • Stir in the vegan pesto, tamari, lemon juice and a splash of water. Once everything is nicely combined, transfer to a serving platter. Top with shaved Brussels sprouts sauteed with balsamic glaze, vegan parmesan and extra black pepper. Serve immediately.

A 3/4 angle, close-up shot of shaved Brussels sprouts in a shallow bowl, topped with balsamic glaze, fresh basil and vegan "Parmesan" A brass spoon scoops up some vegetable side dishes from the bowl.

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