Shredded Brussels Sprouts Recipe with Pistachios, Cranberries & Parmesan

By CarolineNGa

This recipe makes a fantastic side dish for a Thanksgiving feast, or any other fall or winter meal. Dried cranberries add a touch of sweetness and the pistachios add a little crunch. For me, the Parmesan cheese added enough salt so that I didn’t season with extra salt. However, please taste it before serving and season to suit your palate.

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

Preparation

Step 1

1.Cut each Brussels sprout in half through the root, then slice thinly.
2.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.
3.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.
4.Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
5.Transfer to a serving dish and keep warm until ready to serve.

Nutritional Information:
Calories 84.4 / Total Fat 3.8g / Saturated Fat 1.0g / Cholesterol 2.6mg / Sodium 101.0mg / Total Carbohydrates 10.2g / FIber 2.9g / Sugars 4.4g / Protein 4.1g / WW (Old Points) 1 / WW (Points Plus) 2