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 Recipe with Pistachios, Cranberries & Parmesan
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.
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.
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.
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.
Stirthe pistachios, dried cranberries, Parmesan cheese and pepper into the sauteed Brussels sprouts. Taste and season with additional salt, if desired.
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
Printable Recipe
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
Ingredients
- 1 ¼ pounds Brussels sprouts
- 2 teaspoons olive oil divided
- ½ yellow onion diced
- â…“ cup shelled pistachios chopped
- â…“ cup dried cranberries
- â…“ cup grated Parmesan cheese
- ½ teaspoon ground pepper
- salt to taste*
Instructions
- 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.
Video
Notes
Nutrition
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!
Tieghan
Gosh, I love Brussels and cranberries together! These are perfect for a healthy Thanksgiving side!
Winnie
I love shaved Brussels sprouts salads, but I have to say this looks even better 🙂
Brenda
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.
Crystal @ Simply Playful Fare
This looks delicious! I have never thought about shredding the brussel sprouts. I will have to try this.
Norma | Allspice and Nutmeg
I never thought I'd say this about brussels sprouts - but this looks delicious!
Kate (@KatefromScratch)
I'm new to loving brussel sprouts and can't wait to try this recipe. It's beautiful!
Bonny @ Clever Hen
This sounds interesting and delish! Can't wait to make it.
Katrina @ Warm Vanilla Sugar
I love brussels sprouts made like this! Lovely!
Abby @ The Frosted Vegan
Isn't that stalk of brussel sprouts the prettiest?! I love your addition of pistachios and cranberries!
Erin @ The Spiffy Cookie
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...