How to Cut Brussels Sprouts the Right Way

Small-but-mighty Brussels sprouts are guaranteed to make their way onto your dinner table at some point during the autumn or winter months. Loaded with fiber and many other essential vitamins and nutrients, the cruciferous vegetable is as versatile to use as it is nutritious. Whether simply roasted with some olive oil, salt, and pepper, or shaved into a salad, they can outshine the main dish.

But before you get cooking, you’ll need to know how to cut Brussels sprouts the right way. Once you know how to trim the ends and prep the sprout, you’ll be roasting and sautéeing to your heart’s content.

Tools You'll Need to Cut Brussels Sprouts

All you’ll need to prep Brussels sprouts for any recipe are two tools that you already have in your kitchen:

• Cutting board: Place a few damp paper towels or a non-slip pad underneath to stabilize the cutting board.
• Knife: Use whatever size knife you feel comfortable with. If you’re used to using a chef’s knife, that will be just fine. If you’re more comfortable with a smaller paring knife, that will work just as well.

Prepping the Brussels Sprouts

Before you get to chopping, start by prepping the Brussels sprouts. The first step is to trim the root ends. The sprouts are pinched from their stalks, and as such, the ends can become tough and fibrous as they dry out. Use your knife to slice off any part of the stem that’s brown or discolored. This will also help the sprouts stand up a bit more straight (the last thing you want is for them to roll all over the place as you’re trying to cut). Then, pluck off any withered or blemished outer leaves. The leaves should be tightly packed and bright green.

How to Cut Brussels Sprouts

There are two main ways to cut Brussels sprouts for recipes:

1. Halved: Once you’ve prepped the sprouts, simply use your knife to cut each sprout individually lengthwise through the stem. If the sprouts are very large, you might need to cut the halves one more time, leaving you with quartered Brussels sprouts. Served as a side dish, halved Brussels sprouts are delicious when pan-sautéed, fried (or air-fried), or glazed with a sweet and sour sauce. They’re also used in a crowd-pleasing classic: bacon-wrapped Brussels sprouts. You can also roast them with other vegetables and serve them alongside succulent salmon fillets or roast chicken. 
2. Shaved or shredded: You can also break the sprouts down into thinly shaved slices or shreds. It’s easiest to halve the sprouts first, place them cut-side down on the cutting board, then use your knife to thinly slice. You can also use the shredder attachment of your food processor. Whether served warm or cold, shredded Brussels sprouts are perfect as the base of a salad. Give the shreds a light sauté to make a warm salad or mix them with some lemon juice and olive oil and serve a raw salad. Toss a handful into a skillet of warm pasta to add extra vegetables to the meal. When mixed with cream cheese, yogurt, and mozzarella, they add some fiber to a creamy spread that resembles everyone’s favorite spinach-artichoke dip.