Limited Edition Collector Blades
How to Cut Brussels Sprouts (Halved, Shaved & More)
How do you cut Brussels sprouts? Trim the dry stem end, pull off any yellow outer leaves, then halve each sprout through the stem so the leaves stay attached. For shaved sprouts, slice them thinly crosswise. A sharp, nimble knife makes quick work of a big bag: the Dalstrong Gladiator Series 7" Santoku ($79) is German X50CrMoV15 at 54–56 HRC with a 16–18° edge, and its flat profile is good for fast, even slicing.
Four ways to cut Brussels sprouts
| Cut | How | Best for |
|---|---|---|
| Halved | Cut through the stem | Roasting, pan-searing |
| Quartered | Halve, then halve again through the stem | Large sprouts, faster cooking |
| Shaved | Thin slices crosswise | Salads, slaws, quick sautés |
| Leaves | Cut off the stem and peel leaves apart | Crispy "chips," garnishes |
Step by step: halved
- Rinse and dry the sprouts.
- Trim the stem. Slice off the dry, brown end, just enough to expose fresh green.
- Remove outer leaves that are yellow or damaged.
- Halve through the stem so the leaves hold together.
- Roast cut side down for the best browning.
Step by step: shaved
- Trim the stems and halve the sprouts.
- Lay each half flat side down.
- Slice crosswise as thin as you can, using a claw grip to guide the blade.
- Toss the shreds to separate them.
Our picks
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A flat edge and nimble size for quick slicing.
Nakiri Knife 6", Shogun Series, ELITE ($159). A Shogun Series nakiri: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its straight edge is ideal for shaving sprouts paper-thin.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming stems on small batches.
How to cook them
- Roasted: halved, tossed with oil and salt, cut side down at high heat until deeply browned.
- Pan-seared: halved, cut side down in a hot skillet, then finished with butter and garlic.
- Raw salad: shaved, dressed with lemon, olive oil and grated hard cheese.
- Stir-fried: quartered or shaved, cooked quickly with garlic and chili.
Tips
- Buy sprouts of similar size so they cook evenly.
- Dry them well before roasting; water stops browning.
- Save loose leaves; they roast into crisp chips.
Hone before you start with a ceramic honing rod ($79); a sharp edge is safer and gives cleaner cuts. More: knife safety tips.
FAQ
How do you cut Brussels sprouts?
Trim the stem, remove yellow outer leaves and halve each sprout through the stem. A sharp knife like the Dalstrong Gladiator Series 7" Santoku ($79) makes it quick.
Should you cut Brussels sprouts before roasting?
Yes. Halving them gives a flat side that browns and helps them cook evenly.
How do you shave Brussels sprouts without a mandoline?
Halve them, lay them flat and slice thinly crosswise with a sharp knife.
Do you need to remove the stem from Brussels sprouts?
Just trim the dry end. Leaving some stem keeps halved sprouts together.
