Holiday Shredded Brussels Sprouts



Serving size

about 1 cup
30 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Holiday Shredded Brussels Sprouts


1/2 cup Dried sweetened cranberries
4 Tbsp. Pine nuts
1 lb. Brussels sprouts, raw
1 Tbsp. Olive oil
1/4 tsp. Salt


Preheat the oven to 325°F.

Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces.

Place the olive oil in a 9x12 pan and place the pan in the oven for 5 minutes.

Add the cranberries and pine nuts, stir so that they are coated with the olive oil, and return the pan to the oven for 5-10 minutes, or until the pine nuts are lightly browned.

Add the Brussels sprouts, salt, and pepper, stir well, and return the pan to the oven for 10-15 minutes.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Brussels sprouts make the perfect holiday side dish. You can roast them, steam them, shred them or simply half or quarter them.

"Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly."

Todd English