Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

I was looking for something more on the healthy side to use up leftover Easter ham. We all love Brussels Sprouts, so no challenge there. I used the wider slice disk on my food processor for the sprouts - everything cooked down nicely so it was a good choice. I made half the recipe (just three of us) and served it over warm farro for a grain bowl-style dinner. Comments suggest some vinegar - so I put about a tablespoon in with the broth, as my husband loves vinegar. While it didn't knock my socks off, it was easy and tasty, and likely will be a ham-leftover keeper for the future.

• krf

• Bellevue, WA

• 4/17/2020

This was a simple and good recipe. I made it with bacon, because I didn't have any smoked ham on hand, but next time, I will definitely do it with the ham. Not the best way to use brussel sprouts if you love them, but pretty good flavors for how easy this recipe is.

• Jpaul3

• Washington, DC

• 12/26/2013

This is a simple recipe that will amaze your guest for a added bonus I used Maple bacon -- wow!! even if you do not like Brussels sprouts you will enjoy

• kellyscuboard

• Wilton,NY

• 12/19/2013

I've been making my own version of this shredded Brussels sprouts recipe with bacon, maple syrup, and black pepper. Can't decide which I like better! The addition of the pecans is genius. Pine nuts, as one person suggested, sound great too.

• srsantos

• Denver

• 12/16/2013

The best Brussels sprouts recipe I have ever found..this made lovers out of two haters in our household! Because I used pancetta instead of ham, I omitted the butter and olive oil since it already had adequate fat. Otherwise the only change I made was substituting pine nuts for the pecans, since that's what I had on hand. Shredding the Brussels sprouts is genius, it makes a few go a long way and seems to cut the bitterness. This is now my go-to recipe for Brussels sprouts...wonderful!

• Mairi

• Montague, PE, Canada

• 2/19/2013

我从来就不喜欢甘蓝,但让他们cause my husband does. I loved them in this recipe. I omitted my main course and just ate brussels sprouts for dinner. I did not have smoked ham so I cut up sandwich slices of deli-ham as a substitute.

• clp1939

• Sacramento, CA

• 12/17/2012

Made this dish for Thanksgiving and the family of 17 loved it. We didn't add the ham but everyone wanted the recipe.

• 2jcwoods

• Pebble Beach, CA

• 11/25/2012

Blech. I like Brussels sprouts, but this dish was like a pan of sauteed grass. Not enough ham or pecans for the amount of sprouts. Also, shredding the sprouts ruins the texture - you'd have a much nicer dish if you simply halved the sprouts and sauteed them in olive oil with ample quantities of ham and garlic.

• Anonymous

• Colorado Springs, CO

• 5/31/2012

This was a nice and different way to use Brussels Sprouts. I didn't used the shredding disk but rather the slicing disk on the processor. Also thought a splash of vinegar would make the finish nice. I chose this recipe because I had leftover ham from New Years Day and think that prosciutto would also work well.

• jgbeck

• 1/4/2012

Loved this!! Even my kids ate it. I sub'd the broth for white wine and used almonds rather than pecans and scratched the ham, since I didn't have any. Still delish!!

• thauer1

• Castaic, CA

• 9/19/2011

Even my 6 year old declared "Yum!" This was really good. For the reviewer who thought they were too grated - be sure to use the slicing disk on your food processor, not the grating disk.

• Anonymous

• MN

• 1/26/2011

Fantastic! This recipe is very easy to prepare. My husband isn't a huge fan of brussels sprouts, but he really liked these.

• hpohlhaus

• Rockville, MD

• 12/31/2010

I served this recipe for Christmas dinner and it was a hit. In my rush to make the dish, I accidentally disposed of the chicken broth. I substitued it for sweet vermouth and it tasted great.

• maryann15

• Chicago

• 12/26/2010

Just served this for Thanksgiving. My husband could not believe I was shredding the sprouts, but after he tried it he stopped complaining. I think this way of preparing softens the cabbage taste. Will definately make again.

• bermuda

• 11/30/2010

Fourth Daughter made this for this year's Thanksgiving feast and we all LOVED it!! I'm planning to use it for a forthcoming dinner party I'm doing.

• Anonymous

• Eden Prairie, MN

• 11/28/2010