Home | Knife Skills | How To Cut Brussels Sprouts

How To Cut Brussels Sprouts

Brussels sprouts don’t get the love that they deserve. If they are cooked correctly they can be delicious! The crispier the better (in my opinion).

These mini cabbage-looking vegetables are just that, little cabbages with a distinct taste. But the question remains, what do I do with these little green balls? How do I cut them? Do I cut them?

You might find them at the store still attached to the stalk which makes for the freshest brussels sprouts.

I am going to go over a few easy ways to cut them for your next dish. So make sure you have a sharp knife and a cutting board and join me in cutting up our brussels sprouts!

How to cut Brussel sprouts

So many people ask, “How do I cut brussels sprouts?” Well, there are a few different ways depending on what you are making.

The two most common ways to cut them are to halve them or shred them so that is what we are going to do here today.

Halving brussels sprouts are great for roasting (my favorite way) or sautéing. Shredding is great on salads or stir-fry.

1. Wash

Wash your brussels sprouts under cold water. I like to do this by placing them in a strainer and running water over them.

Using your hand or a spoon gently toss them around in the colander so that you rinse them all.

It is always important to wash your brussel sprouts before you cook with them to get off any dirt or bacteria that might have gotten on them from the farm or during transport.

Also, check out how to cut cabbage.

2. Trim

If you bought brussels sprouts that are still on the stalk then go ahead and cut them at the base of each sprout where it starts to grow away from the stalk.

You want to cut the stem end off, only a small amount, leaving some stem still attached to hold the leaves together.

Unlike cabbages where you cut the core out, brussels sprouts will fall apart if you cut the bottoms off completely.

You will lose a leaf or two but that is ok. Those pieces get really crispy when you cook them and add lots of flavor. If they are rotting or dried out then discard those leaves.

If you are not sure of the best knife to use check out this post on the best kitchen knives.

3. Halving brussels sprouts

Sounds easy right? That is because it is!

Stand them up on the ends that you cut off and just cut them right down the middle.

Start at the top and cut down through the stem. Loose leaves will fall off but like I said before those parts are so good!

If you have some that are small you can leave them or for ones that are really big, you will want to quarter them. Aim to cut them all roughly the same size so that they cook evenly.

4. Shredding brussels sprouts

Shredding cabbage for your next salad or stir-fry is so easy and a great way to incorporate those greens into your dish.

Follow the first 3 steps above and then lay them down on the cut side.

Using a chef’s knife cut across the brussels sprouts cutting really thin slices and working your way down to the stem end. Using your fingers separate the layers by simply mixing them up a little on the cutting board.

Another way you can shred your brussels sprouts is by using a food processor with a grater attachment. Throw them into the top and let the food processor do the work.

I recommend these two ways rather than using a mandolin because the brussels sprouts are so small and you can easily get your fingers in the way.

Make sure to look over each and every sprout before you start trimming or cutting. If you see leaves with black or brown on them, discard them as those are signs of mold.

Also if they have a grey powdery look to them, that’s a sign of mildew growing and I recommend throwing those away.

It’s inevitable that you will lose a few leaves when you trim them for cooking or shredding. Remove the loose outer leaves and cut the stem off.

Save the leaves that still look good even though they fell off. These are especially tasty when you are roasting your brussels sprouts.

Make sure to only cut off about a 1/4 inch so that the core stays intact inside holding the leaves together.

brussel sprouts cut on a board
5 from 1 vote

How to Cut Brussels Sprouts (Easy Steps)

Brussels sprouts are so good when they are cooked or used the right way. I am going to show you how to cut them for roasting and how to shred them for stir-frys or salads.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American
Keyword: 2 ways to cut brussels sprouts, best ways to cut brussel sprouts, How to cut brussels sprouts
Yield: 2
Calories: 98kcal
Author: Bob


  • 1 lb brussels sprouts


  • Wash your brussels sprouts before you prep them. Place them in a bowl or colander and run cold water over them. Move them around with your hand or a spoon to make sure that they all get a good wash.
    Drain, and then pat them dry
  • Trim each brussels sprout by cutting off the stems. Only cut off 1/4 inch or so keeping the core intact so that the leaves of the brussel sprout stays intact also.
    If there are any wilted or discolored leaves toss them.
  • Just like it says, go ahead and cut them in half. Stand them on the cut stem end and slice them down the middle. Save any good looking leaves, these are so good when roasted!
  • Using a knife to shred your brussels sprouts is simple and easy! Follow the last 3 steps and then lay each half with the cut side down and make thin slices into each half working your way across the sprout.
    You can also do this using a food processer with the grater attatchment if you have one.


Serving: 2g | Calories: 98kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 882mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 193mg | Calcium: 95mg | Iron: 3mg

Similar Posts

Online Cooking for Beginners Course

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating