Sweet & Crunchy Brussels Sprouts


With all of the upcoming holiday festivities, I have a feeling we could all use an extra serving of veggies this week.

SONY DSCThese 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!

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.

SONY DSC*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!

SONY DSCRemove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.

4.0 from 1 reviews
Sweet & Crunchy Brussels Sprouts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A warm vegetable dish, perfect for holiday entertaining!
Ingredients
  • 1 pound Brussles sprouts, shredded
  • 1 tablespoon coconut oil or butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 tablespoons fresh orange juice
  • ½ cup dried cranberries
  • ½ cup raw pecans
Instructions
  1. 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.
  2. Remove from the heat and add in the cranberries and pecans, tossing to combine, and serve warm.
Notes
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!

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!

Reader Feedback: What’s your favorite vegetable dish around the holidays?

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

13 thoughts on “Sweet & Crunchy Brussels Sprouts

  1. Kay

    Costco has a Sweet Kale super foods salad blend of Broccoli, Brussels Sprouts, Cabbage, Kale, & Chicory that sounds perfect for this dressing and is already shredded. It comes with a Poppyseed Dressing Pumpkin Seeds & Cranberries, but I usually make my own dressing. Thanks for the warm salad Idea.

    Reply
    1. Abbi*tarian

      It’s not just you!-me, too! I love brussels, but I quickly run out of new ideas!
      Megan, thanks for this recipe: easy, tasty & healthy, like all of your recipes! It’s such a winner, & I know my family will love it, too!

      Reply
    1. Jill

      Hi, Isabella!

      If you have a Trader Joe’s in your area, you may find shredded brussel sprouts in their produce section. I see them there all the time. Hope that helps!!

      Reply
  2. Allison @ Clean Wellness

    I was actually given three pounds of brussels sprouts from my neighbour for Christmas! I’ve just been roasting them with some coconut oil and balsamic. I think I’ll give this a try! It looks a lot like braised cabbage, which I love. Really like the addition of the dried fruit and nuts for some sweetness and crunch. Great recipe!

    Reply
  3. Pingback: Tart Brussel Sprouts with Cranberries and Pecan | Dinner of Herbs

  4. Elisha

    I made this recipe tonight however I didn’t have any orange juice so I used lime juice instead and it was a huge hit. Thanks for the ideas.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: