Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan

by Ramona Debono February 26, 2021

by Ramona Debono

shredded-brussels-sprouts-with-pistachios-cranberries-and-parmesan-vegan

Brussels sprouts season is in full swing, and this quick and tasty recipe boasts flavour and colour. Rest assured that this will be a crowd-pleaser (including non-vegans too)!

Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan
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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

500g brussels sprouts

handful of dried cranberries (around 1/3 cup)

handful of pistachios with the shell, chopped (around 1/3 cup)

1/3 cup grated parmesan (I used vegan parmesan)

1 onion, diced

2 tsp olive oil, divided

salt and pepper to taste

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.

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Ramona Debono

Plant-based human with a passion for cooking, baking (and eating). A firm believer that food should nourish your body, and satisfy the soul.

Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan

Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan

Ingredients

Instructions

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