Nov 4
2013

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan

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Shredded Brussels sprouts are an easy and colorful side dish for Thanksgiving. Pistachios, dried cranberries and salty Parmesan cheese add a burst of flavor and texture.
Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan | cookincanuck.com #Thanksgiving

I had an epiphany about Brussels sprouts a couple of years ago. The Brussels sprouts of my childhood did not give me warm and fuzzy feelings towards the little cabbages. Conveniently, I would always manage to “accidentally” drop them on the floor or transfer them to the plate of an unsuspecting cousin.

But then everything changed. At a dinner party, one of my friends served Brussels sprouts that were shredded and sautéed. I took a bite to be polite…and then proceeded to eat two more helpings. The texture of the shredded (or thinly sliced) Brussels sprouts makes the dish light and easy to eat. Shortly after, I discovered the fantastic flavor of roasted Brussels sprouts and I can now say that they will never find their way to the floor again.

When we were doing out monthly “stock-up” at Trader Joe’s this weekend, we picked up this gorgeous stalk of Brussels sprouts. My kids were amazed at how they grow. I was almost tempted to hang up the stalk as a decoration! Almost.

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan | cookincanuck.com #Thanksgiving

This recipe makes a fantastic side dish for a Thanksgiving feast, or any other fall or winter meal. Dried cranberries add a touch of sweetness and the pistachios add a little crunch. For me, the Parmesan cheese added enough salt so that I didn’t season with extra salt. However, please taste it before serving and season to suit your palate.

(I used my favorite Everyday Pan for this dish. I don’t know what I would do without this pan. Seriously.)

The recipe:

Cut each Brussels sprout in half through the root, then slice thinly.

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan | cookincanuck.com #Thanksgiving

Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.

Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan | cookincanuck.com #Thanksgiving

Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan | cookincanuck.com #Thanksgiving

Transfer to a serving dish and keep warm until ready to serve.

Other Thanksgiving feast recipes:

Thanksgiving Recipes | cookincanuck.com
Cookin’ Canuck’s Roasted Turkey with Herb Butter & Roasted Shallots
Cookin’ Canuck’s Twice-Baked Sweet Potatoes with Chipotle Pecan Streusel
Gourmande in the Kitchen’s Baked Sweet Potatoes Stuffed with Feta, Olives & Sundried Tomatoes
With Style & Grace’s Quinoa Stuffing with Sweet Potatoes & Cranberries
80Twenty’s Gluten-Free & Vegan Pumpkin Tarts

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 10

Serving Size: 1/2 cup

Calories per serving: 84 cal

Fat per serving: Total Fat 3.8g / Saturated Fat 1.0g

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 1/4 lb. Brussels sprouts
  • 2 tsp olive oil, divided
  • 1/2 yellow onion, diced
  • 1/3 cup shelled pistachios, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp ground pepper
  • Salt to taste

Instructions

  1. Cut each Brussels sprout in half through the root, then slice thinly.
  2. Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
  3. Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
  4. Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
  5. Transfer to a serving dish and keep warm until ready to serve.

Notes

Calories 84.4 / Total Fat 3.8g / Saturated Fat 1.0g / Cholesterol 2.6mg / Sodium 101.0mg / Total Carbohydrates 10.2g / FIber 2.9g / Sugars 4.4g / Protein 4.1g / WW (Old Points) 1 / WW (Old Points) 2

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{ 32 comments… read them below or add one }

1 Erin @ The Spiffy Cookie November 4, 2013 at 10:09 am

I’ve only made the thanksgiving dinner menu once, and I really wish I were doing it again looking at this! Maybe I can influence the planner…

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2 Abby @ The Frosted Vegan November 4, 2013 at 10:41 am

Isn’t that stalk of brussel sprouts the prettiest?! I love your addition of pistachios and cranberries!

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3 Katrina @ Warm Vanilla Sugar November 4, 2013 at 11:13 am

I love brussels sprouts made like this! Lovely!

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4 Bonny @ Clever Hen November 4, 2013 at 11:43 am

This sounds interesting and delish! Can’t wait to make it.

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5 Kate (@KatefromScratch) November 4, 2013 at 12:29 pm

I’m new to loving brussel sprouts and can’t wait to try this recipe. It’s beautiful!

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6 Norma | Allspice and Nutmeg November 4, 2013 at 1:41 pm

I never thought I’d say this about brussels sprouts – but this looks delicious!

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7 Crystal @ Simply Playful Fare November 4, 2013 at 3:57 pm

This looks delicious! I have never thought about shredding the brussel sprouts. I will have to try this.

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8 Brenda November 4, 2013 at 6:56 pm

TJ’s also has shredded Brussel sprouts ready to go. I frequently toss them into scrambled eggs with things like bell pepper, onion and sweet potato.

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9 Winnie November 4, 2013 at 7:49 pm

I love shaved Brussels sprouts salads, but I have to say this looks even better :)

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10 Tieghan November 4, 2013 at 8:27 pm

Gosh, I love Brussels and cranberries together! These are perfect for a healthy Thanksgiving side!

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11 Laura (Tutti Dolci) November 4, 2013 at 9:30 pm

I love shredded salads and this one is no exception!

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12 Annalise @ Completely Delicious November 5, 2013 at 9:02 am

I love bussels sprouts so, so much. Definitely trying this recipe!

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13 kelley November 5, 2013 at 11:00 am

I love brussels sprouts! My uncle make s shredded version with a curry butter every year. My favorite!

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14 Olena@iFOODreal November 5, 2013 at 3:41 pm

Oh yes, I saw the same brussels sprouts branch ad TJ’s and was in love with the look of it. Never knew that’s how they grow. And we do monthly stock up too. And I also like only shredded BS.:) And I shred a bunch of them at a time in my food processor and freeze for later.:)

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15 Nutmeg Nanny November 8, 2013 at 8:01 pm

Shredded brussel sprouts are a favorite of mine :) this looks tasty!

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16 dave November 9, 2013 at 4:51 pm

I made this tonight and the wife and I loved it. slightly time consuming to chop everything but the rest of it went very fast. Delicious. Warning: very easy to eat a lot of calories.

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17 Kirsten November 9, 2013 at 7:10 pm

Dara,
These look tremendous and you’ve reminded me I need to add a swing by Trader Joes to my schedule.
Thanks.

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18 Sue Hannum November 14, 2013 at 2:46 pm

Do you use salted or unsalted pistachios?

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19 Debbie November 14, 2013 at 5:52 pm

Hi, those sprouts sound delicious! I also buy the stalk at Tj’s and only have hideous childhood memories of them.
Another delish way I fix
Them is to cut them in half, place on a jelly roll pan, sprinkle with s & p, evoo, brown sugar, and basal mic vinegar. Quantities depend ho many sprouts your fixing. Toss all together then make sure the sprout halves are cut side down and place in HOT oven 550 F. For about 15-20 minutes. They should be bubbly hot and you won’t believe how good they are! Goes with all types of meats and meals. Happy Thanksgiving!

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20 John W November 15, 2013 at 4:29 pm

“evoo” ? Not up to speed on that item!

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21 Dara (Cookin' Canuck) November 15, 2013 at 6:04 pm

I’m trying to find where I actually wrote that in the post. I think I’m going cross-eyed reading through it over and over…would you mind directing me to where I wrote that? EVOO stands for extra-virgin olive oil, though I try to avoid actually using the acronym in my posts. Sorry about that!

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22 Barb Njos November 15, 2013 at 10:54 am

Aren’t Brussells sprouts trees the coolest? I think T J’s started carrying them 3 or 4 years ago at our store & we buy them constantly while they’re in season. Bought one last week, roasted with olive oil, salt & the wonderful African smoked pepper corns. We cooked them all, & I eat them like candy. Had them for one official meal & the rest I just snack on. I can hardly wait to try this recipe. I’m a vegan so will use the vegan Parm. Thanks so much, we’ll buy another tree next week & the rest of the ingredients & cook at least half of them for this recipe. Debbie, I’ve fixed them your way also, anything with balsamic vinegar gets my vote.

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23 HWF November 21, 2013 at 3:25 pm

How is this reheated? I want to make tonight and take to work tomorrow!

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24 Dara (Cookin' Canuck) November 21, 2013 at 4:08 pm

Quite honestly, I have never tried reheating it because I would be worried about the Brussels sprouts wilting. As an alternative, you could serve it at room temperature.

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25 Mollie November 22, 2013 at 3:34 am

do you think you could use fresh cranberries in this recipe? if you cooked them up first or roasted them would they work or not so much? making this for thanksgiving! thanks so much

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26 Felicia November 29, 2013 at 10:19 am

I have tried every different recipe for Brussels sprouts that you can imagine and the end result has always been that I just don’t like them. Since I really want to like them, I keep trying. Your recipe has finally broken the curse. Made it for Thanksgiving and loved, loved the taste. Shared the recipe with 3 others. I actually shredded the sprouts in my food processor with a slicing disc the night before and refrigerated in a ziploc overnight with the diced onion (separate baggie). Made cooking super quick the next day. Thank you for saving Brussels sprouts for me.

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27 Dara (Cookin' Canuck) November 30, 2013 at 3:20 pm

Well, that just made my day. I’m so glad to hear that the recipe was such a hit, Felicia! It took me a long time to like Brussels sprouts, too. Shredded is definitely the way to go.

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28 Cindy November 30, 2013 at 2:42 pm

This recipe was a hit on Thanksgiving – everyone raved about the dish! It was a tasty way to use up our homegrown Brussels sprouts.

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29 Dara (Cookin' Canuck) November 30, 2013 at 3:16 pm

I’m so glad to hear that, Cindy! And how lucky you are to have homegrown Brussels sprouts. That may be something that we have to add to our garden next year.

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30 Jill Thurow December 1, 2013 at 11:34 am

I did the shredded brussel sprouts with substitutions ( I do that with everything, I have yet to make a recipe as it stands). I substituted pomegranate arils -2/3 c maybe more (I love them). I have been eating leftovers every day since Thanksgiving. Decided today they were going to be gone…

I took the leftover brussel sprout salad, filled a soup bowl with about serving size spoon of salad and added hot turkey soup, not only did it cool the soup, the textures made for a great lunch! Who would’ve thought…Thanks for the recipes and ideas, looking forward to the Christmas goodies!

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31 jen July 11, 2014 at 5:41 pm

Has anyone ever served this dish cold? My boyfriend and I love brussel sprouts and I’m trying to figure out a side to bring to a BBQ this weekend. I doubt I’ll be able to heat it up once there so I was hoping it would still be yummy cold.

Thanks!

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32 Lisa July 13, 2014 at 12:41 pm

I tried this and it was delicious!! Thank you!

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