Pistachio & Cranberry Brussels Sprouts

 

If you think Brussels sprouts have to only taste like freshly mowed grass, THINK AGAIN MOTHAF-ER!

I hated Brussels. Hated hated hated. You could not PAY me to eat them. And then I learned something... the trick is to slice them thinly (or be lazy and buy the pre-shaved ones from Trader Joes as I do) and make sure you slightly burn them. That’s where the magic happens.

If you want to elevate them, add some Parmesan (freshly grated is best, but let’s be real all Parmesan is great). You can also add some balsamic vinegar, I use a tablespoon or two. I’ve also made a balsamic glaze with brown sugar to drizzle on top if you REALLY want to get fancy.

This will be easy to take to thanksgiving parties as well, just throw it all in a crockpot to keep it warm. No worrying about sharing the stove.

INGREDIENTS:

  • 1.5 lbs brussels sprouts, shredded

  • 2 tbsp avocado oil

  • 1/4 c. pistachios

  • 1/4 c. dried cranberries

  • salt + pepper, to taste

  • parmesan cheese, grated (optional)

  • balsamic vinegar (optional)

INSTRUCTIONS:

  1. Heat a large pan over med-high heat. Add oil.

  2. Put brussels sprouts in pan and cook until ever so slightly burnt on the edges.

  3. Turn heat to low. Add pistachios, cranberries and parmesan/balsamic if using them.

  4. Serve, eat and have your life changed.

Macros per serving (makes 6 servings):
Protein - 7g
Carbs - 19g
Fat - 9g

Created by: Emi Mraule, Nutrition Coach

 
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