Brussels Sprouts have always been an elusive stinky veggie in our home and I had no idea how to eat them because the mushy boiled kind made me gag! Introducing them to my teens has been an EPIC fail until I started researching Thanksgiving sides a couple years ago and I found this amazing recipe from the kitchen of cookincanuck.com.  God Bless this recipe and how it has completely changed our outlook on this amazing all around heart healthy, fibrous, folate friendly and brain building veggie! 

So here is the BEGGAR of this recipe and she could absolutely eat the whole pan of it on her own. She will come bouncing down the stairs and smell the sprouts cooking and have the biggest grin on her face and stand at my side, fork ready to DIG in!

So here’s the amazing awesomeness!

Shredded Brussels Sprouts with Pistachios, Cranberries and Parmesan cheese

Ingredients

1 1/4 lb. Brussels sprouts
2 tsp olive oil, divided
1/2 yellow onion, diced
1/3 cup shelled pistachios, chopped
1/3 cup dried cranberries
1/3 cup grated Parmesan cheese
1/2 tsp ground pepper
Salt to taste*
Instructions

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.

Have a Happy and Healthy Holiday!

Love & Health,

Coach Suzan

 

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