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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 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:
Printable Recipe
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
Shredded Brussels sprouts are an easy and colorful side dish for Thanksgiving. Tons of flavor from the pistachios, dried cranberries & Parmesan!
4.75 from 39 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free, Holiday Recipes, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 Servings
Calories: 83kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 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*
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
Weight Watchers Points: 3 (Freestyle SmartPoints), 2 (Points+)
*Not included in nutritional information
Nutrition
Serving: 0.5Cup | Calories: 83kcal | Carbohydrates: 10.1g | Protein: 4.1g | Fat: 3.8g | Saturated Fat: 1g | Cholesterol: 2.4mg | Sodium: 70.3mg | Fiber: 2.9g | Sugar: 4.4g
Tried this recipe?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.
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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Reader Interactions
Comments
Debbie
All time great salad and we waiver between thinking it is best warm or best leftover and cold the next day! Love it! I have subbed bing cherries when I did not have dried cranberries and for those that want a less sweet version, the cherries provide that.Reply
See Also26 Recipes for Canned BeansDara
So glad you love it, Debbie! Dried cherries are a great substitute for the cranberries.
Reply
SQuiroz
I was pleasantly surprised at how great this was! Such simple ingredients! It was the caramelized
onions that gave off the amazing flavors! Will be making this a lot more! Thanks!Reply
Geoff Schulteis
Great flavors that all go well together!Reply
Jennifer Loveridge
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?Reply
Bailee
OBSESSED WITH THIS RECIPE!How much is one serving?
Reply
Dara
One serving is 1/2 cup. And I understand the obsessions...one of my favorites! 🙂
Reply
Elizabeth Higgins
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
Dara
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
Elizabeth Higgins
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
Elly T
This looks so tasty! I wonder…how does it fair to make the night before and then warm up again? I would love to make this for a large group.Reply
Dara
I'm so glad you enjoyed it! It's definitely best served right after cooking, but holds up pretty well as leftovers. My suggestions would be to slightly under cooked the Brussels so they don't wilt too much. Also, be sure that the mixture cools down completely before storing it in a container in the fridge. If the Brussels sprouts are still warm when stored, the steam will wilt them.
Reply
luci
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
Holly Waterfall
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
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