Shredded Brussels sprouts with cranberries
Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!
Yield: 4 servings
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.
Notes
You really need to thinly slice the Brussels sprouts here to get the most out of this recipe. And it also really helps to take the time to remove the hard core from each one. I use a little triangle cut to get it out. Then you’re left with just the leaves and that’s what you want for this.
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!
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 290mg | Fiber: 5g | Sugar: 17g
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