With all of the upcoming holiday festivities, I have a feeling we could all use an extra serving of veggies this week.
These sweet and crunchy Brussels sprouts would make an excellent addition to any meal, especially with this chilly weather!
This warm dish features shredded Brussels sprouts tossed with a splash of fresh orange juice, sweet and tart cranberries, crunchy pecans and a hint of cinnamon for a pleasing holiday flavor. Even picky eaters should love the texture of the shredded veggies paired with the sweet and crunchy additions.
I hope you and your family enjoy it while staying out of the cold!
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Sweet & Crunchy Brussels Sprouts serves 4
Adapted from The Food Network
Ingredients:
1 pound Brussles sprouts, shredded 1 tablespoon coconut oil or butter 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 2 tablespoons fresh orange juice 1/2 cup dried cranberries 1/2 cup raw pecans
Directions:
Warm the coconut oil or butter in a large skillet over medium heat. Add in the shredded Brussels sprouts, cinnamon, salt and orange juice and stir until the greens are bright and slightly wilted, about 3 minutes.
*Note: I used my Salad Shooter to make shredding the Brussels sprouts quick and easy. They aren’t quite as “perfect” as if I had cored them and shredded by hand, but it’s a lot easier and the result is just as tasty!
Remove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.
IngredientsUS CustomaryMetric1x2x3x
- 1 pound Brussles sprouts , shredded
- 1 tablespoon coconut oil or butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons fresh orange juice
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
Instructions
- Warm the coconut oil or butter in a large skillet over medium heat. Add in the shredded Brussels sprouts, cinnamon, salt and orange juice and stir until the greens are bright and slightly wilted, about 3 minutes.
- Remove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.
Notes
Nutrition
Per Serving: Calories: 215, Fat: 12g, Carbohydrates: 35g, Fiber: 6g, Protein: 5g
Notes:
- I used fruit-juice-sweetened dried cranberries, but feel free to use raisins if you prefer to avoid all added sugar.
- If you don’t care for pecans, feel free to use any other type of nut you have on hand!
Enjoy!
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Reader Feedback : What’s your favorite vegetable dish around the holidays?
Sweet & Crunchy Brussels Sprouts
Ingredients
- 1 pound Brussles sprouts , shredded
- 1 tablespoon coconut oil or butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons fresh orange juice
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
Instructions
- Warm the coconut oil or butter in a large skillet over medium heat. Add in the shredded Brussels sprouts, cinnamon, salt and orange juice and stir until the greens are bright and slightly wilted, about 3 minutes.
- Remove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.
