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
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
- 1 ¼ pounds Brussels sprouts
- 2 teaspoons olive oil divided
- ½ yellow onion diced
- ⅓ cup shelled pistachios chopped
- ⅓ cup dried cranberries
- ⅓ cup grated Parmesan cheese
- ½ teaspoon ground pepper
- salt to taste*
- 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.
This post was originally posted on November 4, 2013, and has been updated.
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Taylor @ Food Faith Fitness
Brussels sprouts obsessed! Want this!
These flavors are SO complementary! What a perfect way to serve brussels sprouts.
Brussels are my favourite. Really, I could eat them every day. Great recipe!
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.
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!
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.
Dru, I'm thrilled to hear that! This is the recipe that made me fall in love with Brussels sprouts, too. 🙂
Would you recommend substituting pine nuts for the pistachios?
That would definitely work, Penni.
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.
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!
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!
I am getting ready to make this for Thanksgiving. Can I substitute fresh pomegranate seeds instead of dried cranberries?
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.
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!
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.
Karen, I'm so glad that you enjoyed it! I hear you about the extra cheese...I often can't help myself either. 🙂
I tried this and it was delicious!! Thank you!
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.
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 🙂
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!
This recipe was a hit on Thanksgiving - everyone raved about the dish! It was a tasty way to use up our homegrown Brussels sprouts.
Dara (Cookin' Canuck)
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.
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.
Dara (Cookin' Canuck)
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.
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
How is this reheated? I want to make tonight and take to work tomorrow!
Dara (Cookin' Canuck)
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.