Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan

If you want to add more gluten free and primal recipes to your recipe box, Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan might be a recipe you should try. For 61 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 83 calories. This recipe serves 10. 10798 people were glad they tried this recipe. If you have brussels sprouts, parmesan cheese, ground pepper, and a few other ingredients on hand, you can make it. It works well as a side dish. It will be a hit at your Christmas event. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan, Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan, and Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 1/4 lb. Brussels sprouts

1/3 cup dried cranberries

1/2 tsp ground pepper

2 tsp olive oil, divided

1/3 cup grated Parmesan cheese

1/3 cup shelled pistachios, chopped

Salt to taste

1/2 yellow onion, diced

Equipment:

frying pan

Cooking instruction summary:

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.

 

Step by step:


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.

3. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.

4. 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.

5. Transfer to a serving dish and keep warm until ready to serve.


Nutrition Information:

Quickview
83k Calories
4g Protein
3g Total Fat
10g Carbs
40% Health Score
Limit These
Calories
83k
4%

Fat
3g
6%

  Saturated Fat
0.94g
6%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
2mg
1%

Sodium
261mg
11%

Get Enough Of These
Protein
4g
8%

Vitamin K
101µg
96%

Vitamin C
48mg
59%

Manganese
0.27mg
14%

Fiber
2g
12%

Vitamin B6
0.21mg
10%

Folate
37µg
9%

Vitamin A
471IU
9%

Phosphorus
84mg
8%

Vitamin B1
0.12mg
8%

Potassium
276mg
8%

Calcium
69mg
7%

Iron
1mg
6%

Vitamin E
0.78mg
5%

Magnesium
20mg
5%

Copper
0.1mg
5%

Vitamin B2
0.07mg
4%

Zinc
0.44mg
3%

Selenium
2µg
3%

Vitamin B3
0.53mg
3%

Vitamin B5
0.23mg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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