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.
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Barb Njos
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.
Debbie
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!
John W
"evoo" ? Not up to speed on that item!
Dara (Cookin' Canuck)
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!
Deborah Towner
I think' John W' was referring to what 'Debbie' just wrote. She used 'evoo' in her post
Sue Hannum
Do you use salted or unsalted pistachios?
Kirsten
Dara,
These look tremendous and you've reminded me I need to add a swing by Trader Joes to my schedule.
Thanks.
dave
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.
Nutmeg Nanny
Shredded brussel sprouts are a favorite of mine 🙂 this looks tasty!
Olena@iFOODreal
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.:)
kelley
I love brussels sprouts! My uncle make s shredded version with a curry butter every year. My favorite!
Annalise @ Completely Delicious
I love bussels sprouts so, so much. Definitely trying this recipe!
Laura (Tutti Dolci)
I love shredded salads and this one is no exception!