Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan

Instructions

• Cut each brussels sprout in half through the root, then slice thinly.
• Heat 1 teaspoon of olive oil in a large pan set over medium heat.
• Add the onions and cook, 4 to 5 minutes until soft.
• Add the remaining 1 teaspoon of olive oil to the skillet, then add the brussels sprouts and cook until tender, but still bright green.
• Stir in the pistachios, dried cranberries, parmesan cheese, salt and pepper.
• Serve warm.