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!
Taylor @ Food Faith Fitness
Brussels sprouts obsessed! Want this!
Jennifer Farley
These flavors are SO complementary! What a perfect way to serve brussels sprouts.
Kyndra Holley
Looks delish!
Carolyn
Brussels are my favourite. Really, I could eat them every day. Great recipe!
Natasha Cole
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.
Melanie Moore
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!
Dru Meloche
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.
Dara
Dru, I'm thrilled to hear that! This is the recipe that made me fall in love with Brussels sprouts, too. 🙂
Penni
Would you recommend substituting pine nuts for the pistachios?
Dara
That would definitely work, Penni.
marie
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.
Eva
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!
Dara
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!