Shredded Brussels sprouts with pecans and pomegranates are a quick and easy side dish that’s delicious and also sophisticated. Makes a great holiday side!

Brussels sprouts are one of many vegetables that have grown on me over the years, and now I downright adore them.

One of my original favorites is shredded Brussels sprouts with cranberries and walnuts.

I think that was the first time I’d ever had Brussels sprouts that were shredded and it’s what made me fall in love with this vegetable.

You might also want to check out these roasted Brussels sprouts with bacon and red onion. Such a stellar combo.

Today though, we’re making Brussels sprouts with pecans and pomegranates for a really delicious and sophisticated side dish.

We are thinly slicing our Brussels sprouts and giving them a light sauté to wilt them slightly and bring out that bright green color.

And then they are mixed with crunchy pecans that are lightly toasted. Toasting them helps bring out their full nutty flavor and give more depth to the dish.

Last but not least is the pomegranate part of the recipe.

The pop of sweetness is so tasty and the gorgeous color from the pomegranate arils really makes this dish feel special. 

Plus, it only takes about 5 minutes to cook this dish (and maybe 10 to prep it). So it’s a really quick and easy side dish.

OK, let’s get cooking!

Now, I’ve got some notes and tips coming up on how to make these holiday Brussels sprouts. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making Brussels sprouts with pecans and pomegranates:

• Thinly slice: You really need to thinly slice the Brussels sprouts here to get the most out of this recipe. And, even though it’s a pain, it also really helps to take the time to remove the hard core from each one. Details on how to prep them are below.
• Tip: I’m not a fan of the store-bought pre-shredded Brussels sprouts for this dish. They are usually sliced too big and have too much of the core in them to work well here.
• Pecans: The recipe calls for pecans but you could also use walnuts. 
• Pomegranate: You’ll need ¼ cup of pomegranate arils, which is less than half of what you’ll get from ½ of a regular pomegranate. Use the rest for snacking or to garnish other salads, or drinks!
• Cheese: It’s not part of the recipe, but I bet a creamy goat cheese crumbled over the top of this dish would be delicious if you wanted to add another flavor.

Honestly, the hardest part of this recipe is just getting the Brussels sprouts prepped. And it’s not hard at all, just a little tedious.

However, this step can be done in advance if needed. I know that can be really helpful if you’re making this for company or for Thanksgiving. My mom and I do tons of prep on the Wednesday before the big day. Makes the day of much less stressful and busy.

Here’s the step-by-step break down of what to do.

How to shred Brussels sprouts:

– First, you’ll need to rinse your Brussels sprouts.

– Next, use a small, sharp knife, such as a pairing knife, and cut off the bottom brown hard core from each Brussel sprout.

– You’ll also want to peel off the outer surface leaves and discard those as well.

– Use a little triangle cut at the bottom of each sprout to remove part of the inner hard core (it’s light green/white).

– Use your knife and thinly slice the Brussels sprouts so that you have piles of shredded leaves. Now you are ready to go!

And like I said, the Brussels sprouts for this recipe can be prepped ahead.

Just store them in a ziptop bag or a covered container in the refrigerator for up to a day or two until you’re ready to make the dish.

That gets the hard work out of the way.

Oh, and if you don't work with pomegranates often, they are actually really simple (once you know a couple secrets).

How to remove pomegranate arils:

1. To get the arils out of a pomegranate, use a knife to horizontally make a half inch or so cut around the outside of the pomegranate. Twist the two halves apart.
2. Hold a half of a pomegranate, cut side down, over a bowl. Use a wooden spoon and repeatedly bang the outside of the pomegranate. This will release the arils from all their little hiding spots. You have to keep doing it and keep rotating the pomegranate half around and around to knock them all out.
3. Then, just pick out any of the flesh that may have gotten mixed in with the arils and they are ready to use!

Last thing, what to do with any leftovers.

Once cooled, leftover Brussels sprouts can be stored in a covered container in the refrigerator for up to 3-4 days.

Reheat in a skillet or in the microwave until hot and warmed through.

If possible, I’d recommend storing it without the pomegranate arils, but if you’ve already got them mixed in, no worries. I’ve reheated it with them and it was fine.

Whether it’s for the holidays or just a family dinner, I hope you give this Brussels sprouts recipe a try. I think you are going to love the combination of flavors.

Enjoy!

XO,

Kathryn