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Shredded Brussels Sprouts with Pistachios, Cranberries and Vegan Parmesan

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-parmesan-vegan

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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