Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! It’s perfect for the holidays or just a busy weeknight!
Today, I'm so happy to be sharing this shredded Brussels sprouts with cranberries and walnuts recipe.
It's what made me a Brussels sprouts lover years ago.
(It’s also a Thanksgiving side dish staple for our family.)
Before I became addicted to roasted Brussels sprouts (see my roasted Brussels sprouts with bacon and red onion and super crispy Air Fryer Brussels sprouts), I fell in love with shredded Brussels sprouts.
They’re a great entry to enjoying Brussels sprouts - sort-of a gateway version.
Shredding the Brussels sprouts makes them more approachable, more tender, softened and less bitter. (And also a great option for younger kids cause they are easier to eat!)
It also makes them super quick and easy to cook!This recipe is a prime example - it has just 5 minutes of cook time!
I also adore the flavors and texture in this quick and easy Brussels sprouts side dish. (Which, by the way, is Sunny Anderson’s recipe. And I have been making it for years and years.)
The crunchy walnuts and sweet dried cranberries add such great pops to the wilted Brussels sprouts.
And the ground nutmeg is the surprise ingredient. It adds a lot of depth and warmth to the dish - as well as a hint of something special, something holiday worthy. But don't worry, it doesn't overpower the Brussels sprouts.
Nutmeg is actually really good for pairing with big bold veggies like Brussels sprouts, as well as with hearty greens like collards and Swiss chard.
Not to mention the flavors and colors here make this a really pretty and festive dish! ❤️
And as I mentioned, this is our go-to Thanksgiving Brussels sprouts dish most years. It’s easy to prep everything ahead and then just cook it off at the last minute when you have some room on the stove.
The red and green and the warmth from the nutmeg make it a great fit for a Christmas side dish too!
Speaking of festive, you might also want to check out these Brussels sprouts with pecans and pomegranates. So pretty and perfect for the holidays!
OK, let's get cooking.
Recipe Notes:
- 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.
- 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.
- The recipe calls for walnuts but you could also use pecans.
- It’s not part of the recipe but I’ve sprinkled a little Parmesan cheese over this before and that was delicious as well! I bet a creamy goat cheese would be a good pairing as well.
I hope you give this dish a try, whether for the holidays or just a family dinner.
Enjoy!
XO,
Kathryn
Shredded Brussels sprouts with cranberries
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb. Brussels sprouts
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.
- Heat the olive oil in a large skillet over medium heat.
- Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.
- Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.
Mike
This desperately needs acid. Vinegar, lemon juice, something
Kathryn Doherty
Hi Mike, as mentioned in the post, this recipe is from a Food Network chef and I think it's really well balanced as is. But if you want to add some form of acid, have at it!