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, (or sub pecans)
Instructions
- Wash the Brussels sprouts and remove any wilted or discolored outer leaves. Remove the core by making a little triangle cut in the bottom of each sprout to get part of that tough core out. Thinly slice the Brussels sprouts into thin ribbons.
- Heat the olive oil in a large skillet over medium heat.
- Add the shredded Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.
- Add the dried cranberries and walnuts to the pan and stir to combine. Season to taste and serve warm.
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Notes
Leftovers can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet until warm.
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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