Side Dish

Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan is for Side Dish.

Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan takes 15 minutes to prepare.

Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan takes 10 minutes to cook.

Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan makes 12 servings.

The ingredients for Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan are:

1 1/4 lb. Brussels sprouts
2 tsp olive oil, divided (I used more as I did not measure)
1/2 yellow onion, diced
1/3 cup shelled pistachios, chopped
1/3 cup dried cranberries (nutrition calculated using Reduced Sugar Craisins)
1/3 cup grated Parmesan cheese
1/2 tsp ground pepper
Salt to taste

Here is how you make Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan:

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.Serving Size:?Makes about 12 half-cup servings.

The nutritional information for Shredded Brussels Sprouts With Pistachios, Cranberries and Parmesan is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 80.5

• Total Fat: 4.8 g
• Cholesterol: 2.2 mg
• Sodium: 60.6 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 3.0 g
• Protein: 3.2 g