Shaved Brussels Sprouts with Cherries & Pecans

In this shaved Brussels sprouts recipe, dried cherries, pecans, and Brussels sprouts come together, tossed in a tangy lemon vinaigrette and baked until caramelized—all veggies should taste this good!

This shaved Brussels sprouts recipe with cherries and pecans is so good—I dare doubters of these tiny little cabbages to try it! Dried cherries, pecans, and Brussels sprouts come together, tossed in a lemon vinaigrette dressing.

These crispy, shaved Brussels sprouts are combined with the tart cherries and rich pecans. The textures, the flavors—I love it so much, just give me a bowl of this shaved Brussels sprouts recipe for dinner. It is so easy to make, also very little clean up, and most importantly, it’s healthy and addictive!

Shaved Brussels Sprouts with Cherries & Pecans

Servings: 4-6

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What'll You Need

16 ounces fresh Brussels sprouts, sliced ¼- inch thick (some recipes call for “shaving” the sprouts—I prefer not to use a mandoline on small items, but instead cut them very thin)
⅓ cup olive oil (or vegetable oil)
1 teaspoon salt
¼ cup fresh lemon juice
1 teaspoon white pepper
dash red pepper flakes (optional)
1 cup dried cherries or cranberries
1 cup chopped pecans or other nuts (I prefer pecans because their sweetness is perfectly paired with the Brussels sprouts)

Directions

1. Heat oven to 450 degrees.

2. Place olive oil, salt, lemon juice, white pepper and red pepper flakes in a gallon zip locked bag. Seal bag and gently blend ingredients.

3. Open bag and add in the sprouts, cherries, and pecans. Toss to coat.

4. Ensure all ingredients are coated with the vinaigrette.

5. On a parchment lined baking sheet, spread out ingredients into a single layer. Bake for 20 minutes, remove from oven, toss and stir sprouts, then return to oven for another 20-25 minutes.

6. Remove from oven, stir sprouts, let cool slightly, then serve!

What makes this shaved Brussels sprouts recipe especially compelling is how each ingredient plays its part without overpowering the others. The Brussels sprouts in this recipe are shaved thin, so they cook quickly and crisp up just enough without losing their bite. The dried cherries add a subtle chew and a burst of natural sweetness, balancing the earthiness of the sprouts. Toasted pecans lend buttery crunch and warmth, giving the salad a satisfying depth. The lemon vinaigrette is bright, clean, and sharp—cutting through the richness while tying everything together.

This is a great shaved Brussels sprouts recipe for weeknights, dinner parties, or as a fresh addition to a holiday spread. Serve it warm or at room temperature. It also holds up beautifully for meal prep, making it a smart, flavorful choice all week long.