Shredded Brussels Sprouts with Leeks

The theme for Monday Posts in March is Winter Vegetables.

These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.

Once my winter squashes / pumpkins are done we enjoy all of these winter veggies right up until asparagus season.

These are simple, easy recipes – no detailed photos, etc.

Click here to Pin Shredded Brussels Sprouts with Leeks


Shredded Brussels Sprouts with Leeks

Something different for Brussels sprouts: the quick frying leaves them slightly crisp for a refreshing change.

  • Author: Kate
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Category: Vegetables
  • Method: Skillet


  • 1215 medium Brussels sprouts
  • 1/2 medium leek
  • 1 tbs olive oil
  • sea salt


  • Slice off stem end of sprouts and remove any wilted or damaged leaves.
  • Thinly slice the sprouts, cutting the larger ones in half first.
  • Trim the leek, cut in half the long way.
  • Thinly slice half of the leek, reserving the rest for another use.
  • Heat oil in a medium nonstick skillet over medium-high heat.
  • Add leeks and sprouts.
  • Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
  • Remove, sprinkle with sea salt and serve.


Substitute a thinly sliced, small onion for the leek.


  • Serving Size: 1/2 recipe
  • Calories: 125
  • Sugar: 3.7 g
  • Sodium: 1193.6 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.2 g
  • Fiber: 4.1 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: sliced Brussels sprouts, fried Brussels sprouts

Sliced Brussels Sprouts with Leeks

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