Roasted Brussels sprouts are amazing, but there is something to say about sautéing them as well. Shredding them first means they cook up super quick. You can literally have this dish together in 20 minutes. The sprouts become mild and a bit sweet, blending perfectly with shallots, garlic, and parmesan. My mom and brother would add pancetta as well (I'll turn my head if you do).
Shredding the sprouts may seem like a lot of work, but I promise it's not. If you have decent knife skills, you can whiz through them in a few minutes. If not, then just throw them through the slicing blade of your food processor. You can also shred the sprouts and hold them in the fridge for up to a day before sautéing - making meal prep a breeze.
I've also made this dish without the pasta and double the Brussels sprouts. It makes a quick and unexpected side for your Thanksgiving or holiday table.
Shredded Brussels Sprouts Pasta
8 ounces whole wheat or brown rice pasta (I like Tinkyada brand)
20 Brussels sprouts, trimmed and shredded (see note)
2 Tbs. olive oil
2 large shallots, thinly sliced, vertically
2 garlic cloves, minced
1 Tbs. fresh thyme leaves
1/8 tsp. red pepper flakes
1 (15-ounce) can white beans, such as cannellini, drained and rinsed
Salt and black pepper, to taste
Grated parmesan cheese, for serving
Heat a large skillet to medium. Add olive oil, shallots, and a pinch of salt. Sauté for 5 minutes until golden, but not dark. Add garlic, thyme, red pepper, and a pinch of salt. Cook until fragrant, about 1-2 minutes. Then, add shredded sprouts and 1/4 tsp. salt. Sauté until just wilted, 5-8 minutes, mixing well to incorporate. (If needed, you can add a splash of water to help the sprouts cook down.) Then, add white beans and cook for another 2-3 minutes until heated through.
Meanwhile, bring a large pot of water to boil and salt well. Add pasta and cook according to package directions, until just al dente. Drain pasta and add to the Brussels sprouts, mixing gently to incorporate. Season with salt and a generous grind of black pepper. Serve and top with grated cheese.
Note: To shred Brussels sprouts, first trim off the woody ends and cut in half lengthwise, removing any discolored outer leaves. Then, either 1) thinly slice, flat side down, with your knife starting from the top down to the base, or 2) use the slicing attachment on your food processor. Once shredded, use your hands to fluff and separate the sprouts.
Make-ahead: Brussels sprouts can be shredded up to one day ahead and stored in an airtight container in the refrigerator.