Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan

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Healthy shredded Brussels sprouts recipes make for colorful and easy Thanksgiving side dishes. Pistachios, dried cranberries and salty Parmesan cheese add a burst of flavor and texture to this delicious holiday recipe. 83 calories and 3 Weight Watchers Freestyle SP
Shredded Brussels sprouts are an easy and colorful side dish for Thanksgiving. Tons of flavor from the pistachios, dried cranberries & Parmesan! 83 calories and 3 Weight Watchers Freestyle SP

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 (well, thinly sliced) and sautéed. I took a bite to be polite…and then proceeded to eat two more helpings. The texture of the shredded Brussels sprouts made 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.

Shredded Brussels Sprouts Recipe with Pistachios, Cranberries and Parmesan...83 calories and 2 Weight Watchers SmartPoints #Thanksgiving

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 and I was almost tempted to hang up the stalk as a decoration! Almost.

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Brussels sprouts on the stalk

Recipes for shredded Brussels sprouts are always popular around our house, and this fantastic side dish recipe is ideal 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.

Shredded Brussels Sprouts Recipe:

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

Shredded Brussels sprouts sauteing in the pan

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.

Colorful shelled pistachios

Stirthe pistachios, dried cranberries, Parmesan cheese and pepper into the sauteed Brussels sprouts. Taste and season with additional salt, if desired.

Shredded & Sauteed Brussels sprouts, mixed with dried cranberries, pistachio and Parmesan makes a fantastic side dish! 83 calories and 3 Weight Watchers Freestyle SP

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

Other Thanksgiving feast recipes:

Roasted Turkey with Herb Butter & Roasted Shallots
Dried Cherry & Cranberry Sauce
How to Make Turkey Gravy: Recipe & Troubleshooting

Instagram-button If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

5.0 rating
2 reviews

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan

Loading nutrition data...
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Shredded Brussels sprouts are an easy and colorful side dish for Thanksgiving. Tons of flavor from the pistachios, dried cranberries & Parmesan! 83 calories and 3 Weight Watchers Freestyle SP

Serves 10

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*

Directions

Cut each Brussels sprout in half through the root, then slice thinly.
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.
Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
Transfer to a serving dish and keep warm until ready to serve.

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Recipe Notes

Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Old SmartPoints), 2 (Points+)

*Not included in nutritional information


This post was originally posted on November 4, 2013, and has been updated.

Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Comments

  8. 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.

    Reply

  14. 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.:)

    Reply

  16. 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.

    Reply

  19. 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!

    Reply

      • 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!

        Reply

  20. 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.

    Reply

    • 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.

      Reply

  22. 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

    Reply

  23. 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.

    Reply

    • 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.

      Reply

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

    Reply

    • 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.

      Reply

  25. 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!

    Reply

  26. 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!

    Reply

    • I haven’t, but I don’t see why not. Room temp would be fine too. I did make it and it was wonderfully yummy 🙂

      Reply

  28. Just made this tonight as a trial run for Thanksgiving. My husband doesn’t like being guinea pigged. What can I say but, it was delicious, really delicious. I used more cheese, I just can’t help it. I love parm and my thinking was “my taste buds aren’t what they used to be”. Other than that I stuck pretty close to the recipe. I’m Notorious for not following directions very closely. I would totally recommend this recipe. It makes dry, boring Brussels sprout actually taste really yummy.

    Reply

    • Karen, I’m so glad that you enjoyed it! I hear you about the extra cheese…I often can’t help myself either. 🙂

      Reply

  29. I would love to know if anyone has tried this without the parm. I have two family members who cannot eat aged cheese for health reasons. I made this last year for Thanksgiving and it was a H.U.G.E. hit. But I would like to accommodate the dietary issues of my family for Thanksgiving this year.

    Reply

    • Hi Amy, I think it would work fine without the Parmesan. You may find that you need to season with additional salt to make up for the missing salt from the cheese. Happy Thanksgiving!

      Reply

  30. I am getting ready to make this for Thanksgiving. Can I substitute fresh pomegranate seeds instead of dried cranberries?

    Reply

  31. Can you serve it cold? Do you think it would still taste good? I plan on cooking and bringing to a Thanksgiving Dinner. Thanks for the recipe. Looks amazing!

    Reply

    • Hi Eva, I don’t think this would be as good cold. However, I think that this one would work well at room temperature. I hope that works out for you!

      Reply

  32. I was making brussels sprouts this way but adding grated coconut to it,but today i cooked it adding pistachios and cranberries. It tastes delicious. Love the twist.

    Reply

  34. Took this dish to a dinner with friends. They practically licked the bowl! So many requests for the recipe. I found it on google and decided to try this as a last ditch effort to cook brussel sprouts in a way that makes me glad to eat them. This recipe means I can quit saying NO to this vegetable.

    Reply

    • Dru, I’m thrilled to hear that! This is the recipe that made me fall in love with Brussels sprouts, too. 🙂

      Reply

  35. It sounds as though we grew up in the same household. Boiled Brussels sprouts for all! Blech. I tried out this recipe (pre-Thanksgiving auditions) on my family over the weekend and even my 12 year old liked it. This will be making an appearance on our Thanksgiving menu this year. Thank you!

    Reply

  36. I found this recipe on Pinterest last week and made it for a dinner party last weekend. To my surprise, it was the biggest hit of the entire meal! Every single person raved about it and they all asked for the recipe. This will a repeat recipe for sure.

    Reply

  41. I loved your comment about your kids being shocked at how brussels sprouts grow – both my son and my wife had no idea until last week! Made me laugh.
    This recipe sounds so delicious and a great use of brussels sprouts!

    Reply

  42. this looks amazing! i’ve made brussels sprouts slaws but never with cranberries…. it seems like a perfect addition. definitely going to try this out as soon as possible!

    Reply

  43. Your Shredded Brussels Sprouts recipe looks really healthy and delish, Dara. What do you think about using dried currants or dried raisins in case dried cranberries are not available? And thank you for adding pistachios in this recipe – I love them! I also like almonds and pine nuts; and might just try adding some of them when I make this over the weekend. I’ll let you know how it goes.

    Reply

    • Hi Elizabeth, I think dried currants would work well. I’d be inclined to try dried cherries over raisins, however. I hope you enjoy it! This is the dish that made me fall in love with shredded Brussels sprouts.

      Reply

      • Hmm..yea, I think I got where you’re going with this. Putting aside my not being a raisins fan, I think the flavor would just overpower and won’t match with the rest of the ingredients unlike the others. Thanks for the tip! I hope I don’t mess mine up and end up with an unsatisfactory meal. Haha!

        Reply

  45. Great recipe. Super easy. I was worried the cranberries would be too sweet but I chopped them up very small and the bit of sweetness worked perfect against the slight bitterness of the Brussels sprouts. I would try pomegranate or dried tart cherry which I think would work too.
    Did anyone try fresh cranberries?

    5.0 rating

    Reply

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