These Shaved Brussels Sprouts topped with sweet Craisins, chopped Pistachios & a sprinkling of creamy, salty Parmesan Cheese are totally addicting, and, if you aren’t a Brussels Sprouts kind of person, it will leave you wanting more and changing your mind!
Brussels Sprouts scream fall to me! They are just so comforting and hearty, and not to mention…delicious! I could honestly eat them for breakfast, lunch, and dinner all year long….much to my husbands pleasure I’m sure…HaHa! They are so versatile, and really could be eaten as a hash with sweet potatoes and eggs for breakfast (wouldn’t that be a great breakfast for the blog?! Coming soon :)….), salad for lunch, and paired with something like our Pork Tenderloin with Balsamic Mushroom Gravy for Dinner.
And…let’s not forget to mention the amazing benefits of Brussels Sprouts:
Brussels Srouts are a member of the nutritionally powerhouse cruciferous family, which makes them at least worth trying! A good source of protein, iron, and potassium, but can offer so much more as well!
A half cup serving of Brussels Sprouts contain about 50% for men & 65% for women of daily Vitamin C, which is essential for normal growth and development, keeps your immune system functioning at its best, and helps maintain the health of your skin, teeth, and gums.
A persons diet needs an average of 25-30 grams of fiber daily for good health. Most of us are getting way under that!!! 🙁 Fiber keeps our digestive system functioning and working properly and regularly and prevents constipation…which, if you have ever watched a child struggling with constipation…is a sad sight to behold! Fiber also helps reduce cholesterol levels, lowering your risk of heart disease and stroke A 1/2 cup serving of Brussels Sprouts supplies 2 grams of fiber….I always seem to eat at least a cup to 2 cups so I’m well on my way! 🙂
FOLATE (Folic Acid):
Folic Acid is a B vitamin that is usually shows up in leafy green vegetables. Folate aids in the formation of the neural tube and can help prevent certain birth defects such as spina bifida and cleft palate. It also plays a role in the formation and maintenance of DNA. 1/2 cup serving of Brussels Sprouts provides us with about 12% of what our bodies need on a daily basis! For all of you pregnant ladies out there that don’t like Brussels Sprouts..#1 you obviously have had them prepared the wrong way, and #2 might want to follow this simple…and our oh so delicious Shaved Brussels Sprouts below, and give them a second chance! 🙂
Brussels Sprouts contain phytonutrients called organosulfur compounds with several antioidant properties. These compounds help protect your cells from oxidative stress (damage that can harm your DNA), and these same compounds can also have some cancer-fighting properties and anti-inflammatory benefits, which, it seems these days, that there are many people fighting off autoimmune diseases that wreak inflammation in so many of us!
Our bodies are constantly under attack and we need to prepare them to ward off these disease provoking invaders! 🙂
I hope that gives you a glimpse of the amazing benefits of this often neglected and snubbed vegetable!
Now onto my favorite part…preparing and eating this amazingly delicious vegetable. This is a vegetable I personally don’t love to eat raw. I think it is best slightly steamed and sauted. It brings out and intensifies their flavor. Adding in the flavors of caramelized onion and garlic, simple seasonings of salt and pepper, and finishing off with chopped salty pistachios, sweet craisins, and buttery Parmesan cheese helps round out this dish and just marries those flavors so beautifully! We have taught and served this recipes at several cooking classes and different events we have catered and know one has walked away dissappointed…several have made comments that they were actually surprised how delicious they were and decided that they actually now liked Brussels Sprouts…which made us feel like proud moms who helped encouraged and guided their children to success! 🙂
Please, don’t do yourself a disservice and throw your Brussels Sprouts in a pot of boiling water until they become so sad they die and wilt away a soggy death. HaHa!
Let us know what you think, and give these tasty vegetable a second chance!
Shaved Brussels Sprouts with Sweet Craisins, Chopped Pistachios & Parmesan Cheese
These Shaved Brussels Sprouts topped with sweet Craisins, chopped Pistachios & a sprinkling of creamy, salty Parmesan Cheese are totally addicting, and, if you aren’t a Brussels Sprouts kind of person, this dish will leave you wanting more and changing your mind!
- Category: Vegetables
- Cuisine: Sides
- 2 lb. Brussels Sprouts
- 1-2 tbsp. Avocado Oil or Organic Extra Virgin Olive Oil
- 1 Sweet Vidalia Onion (This is my personal preference :)), diced and chopped
- 2-3 tsp. chopped garlic (I usually lean to more :))
- 1/2 cup shelled pistachios, chopped
- 1/2 cup dried cranberries
- 1/2 cup Shaved or Grated Parmesan cheese (I think shaved is prettier for topping) + some for topping at the end
- 1/2 tsp ground pepper
- 1 tsp Salt or to taste
- Cranberry pear white balsamic (Redstone Olive Oil Co.), optional
- Cut off the woody ends of each Brussels Sprout. Cut each Brussels Sprout in half through the root, then slice thinly, or if you have a food processor, use the slicing thick blade attachment and run them through your machine. In a pinch on time, see note below for purchasing shaved Brussels Sprouts.
- Heat oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft and caramelized, 5-10 minutes.
- Add garlic and continue to stir and cook 1-2 more minutes. Make sure not to burn the garlic and onions…they will turn bitter!
- Add the Brussels sprouts and stir. See note below for steaming them without adding more oil! Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
- Stir in the pistachios, dried cranberries, Parmesan cheese and salt and pepper. Taste and season with additional salt, if needed.
- Transfer to a serving dish, and top with additional sprinkling of cheese, pistachios, or Craisins. Next, sprinkle a little white balsamic vinegar (our favorite is the Cranberry Pear White Balsamic from Redstone Olive Oil Co.). The vinegar gives this dish a bright pop of intense flavor. You will love it! Keep warm until ready to serve.
- Make sure to cut off the woody ends, where they are picked off the plant, before shaving. They will be tough little pieces to eat if not!
- To save time you can buy the pre-shaved packages of Brussels Sprouts. I know Trader Joe’s sells them or sure!
- Once onions are caramelized with garlic and the Brussels Sprouts are added and stirred, I like to add a 1/2 cup of water and a lid to steam them for a minute or two. That way you don’t need to keep adding oil to cook them! 🙂
- Sprinkling vinegar on any vegetable brightens the flavors and makes them more exciting! You should give it a try!! I think you’ll love it!