This delicious sliced Brussels sprouts recipe is cooked with balsamic vinegar and almonds. Cook sliced Brussels with balsamic and almonds ~12 minutes or until caramelized.

White plate with yellow flowers filled with a slaw like recipe with nuts. Wood spoon and white plates in the background.

Shaved Brussels sprouts with almonds and balsamic are a bowl of health and taste and a way to elevate your side dish game.

Whole Brussels sprouts on a wood cutting board with a chef's knife and a stainless steel pastry cutter.

How To Cook Sliced Brussels Sprouts

Don't stir the pan too much in order to get crispy or caramelized shredded Brussels Sprouts. See video.

Bring a pan to medium high heat and add the oil.
When hot add the shaved Brussels Sprouts and ¼ cup of water (this will help it stay moist and steam a little before caramelizing).
Add salt and pepper and cook covered ~ 5-6 minutes. Don't stir it unless it's burning (check with a spoon).
Uncover, stir, and add balsamic vinegar and almonds.
Cook uncovered 5-6 minutes, trying not to disturb as much as possible.
If the pan has got some brown bits on it then just let it cool for 2-3 minutes with the Sprouts in the pan and it will steam the fond off and contribute to the dish (YUM).
Add salt and balsamic vinegar to taste.

Top down view of a clear food processor full of light green shaved Brussels sprouts.

Use A Food Processor To Slice Brussels Sprouts

There's a couple different ways to shred, slice, or shave Brussels Sprouts:

The easiest, fastest, and safest is a food processor. This also makes very thin and consistent slices of Brussels Sprouts.
A mandolin - Use the finger guard. Seriously, if you like your fingers anyway.
A good Chef's knife goes a long way and there's no serious lifting or cleaning.

Clear food processor full of sliced Brussels sprouts with balsamic vinegar in background and a clear bag of smashed nuts on the side. — *These are smashed Marcona almonds. Plump, soft, and sweet. Use any almonds that you like. Pre-sliced almonds are the easiest.*

Use Marcona Almonds If Available

Any almond works for this sliced Brussels sprouts recipe, but it's nice to get out of our normal shopping habits.

Splurge and try roasted and salted Spanish Marcona almonds. They are plump, a little soft, a little moist, and a little sweeter than regular almonds. Publix generally has them readily available and don't cost that much more.

Having said that, any almond works with Brussels Sprouts (and any nut for that matter). Slivered or pre-sliced almonds are the easiest.

Leave the almonds whole if you like but I prefer to smash them into bits in a ziploc bag with the back of a spoon. This gives the almonds texture but also ensures a little almond in each bite.

Want it "toasty"? Bake the almonds on a lined baking sheet uncovered at 350F ~ 5-8 minutes or until fragrant and browned.

White plate with fork of shaved Brussels sprouts and almonds. White and purple napkin in background.

Ideas to Add to Sliced Brussels Sprouts

Caramelized shredded Brussels Sprouts with balsamic and almonds can be changed in subtle ways to create new recipes. Try adding:

spices such as cumin, coriander, curry, chili powder, or red pepper flakes
hot sauce or sriracha sauce
pecans, walnuts, pine nuts, macadamia nuts, brazil nuts, cashews
different vinegars or citrus instead of balsamic vinegar. Try white wine vinegar, lemon juice, orange juice, or apple cider vinegar.
a little sweetener like brown sugar, maple syrup, or honey
a dash of Parmesan cheese or feta cheese