Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan

• Vegetarian
• Gluten free

• Produce

  • 1 1/4 lb Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1/2 Yellow onion

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pistachios

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on cookincanuck.com

Description

Ingredients

• 1¼ lb. Brussels sprouts
• 2 tsp olive oil, divided
• ½ yellow onion, diced
• ⅓ cup shelled pistachios, chopped
• ⅓ cup dried cranberries
• ⅓ cup grated Parmesan cheese
• ½ tsp ground pepper
• Salt to taste

Directions

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

Nutrition