Shredded Brussels Sprouts With Pistachios, Cranberries & Parmesan
This recipe combines the earthy flavor of Brussels sprouts with the sweetness of dried cranberries and the crunch of pistachios. It's a delightful combination of textures and flavors that will make a colorful and tasty side dish for any meal.
— Constant Cookbook
Ingredients
- 1 1/4 lb. Brussels sprouts
- 2 tsp olive oil, divided
- 1/2 yellow onion, diced
- 1/3 cup shelled pistachios, chopped
- 1/3 cup dried cranberries
- 1/3 cup grated Parmesan cheese
- 1/2 tsp 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 10
Nutrition
- Serving Size: 0.5 Cup
- Calories: 83 kcal
- Carbohydrate Content: 10.1 g
- Protein Content: 4.1 g
- Fat Content: 3.8 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 2.4 mg
- Sodium Content: 70.3 mg
- Fiber Content: 2.9 g
- Sugar Content: 4.4 g
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