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

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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