| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Instructions
- Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 253 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 350 mg |
Reviews
These Brussels sprouts taste great! It is nice to have a recipe for them that doesn’t include bacon or sausage.
I like Brussel sprouts but in this recipe I love them! I have made this multiple times and it’s so easy and yummy!!!
Has anyone thought of adding cheese to this? Shaved Parmesan or maybe feta?
So easy and so delicious. Served it as a side for Xmas dinner. Yummy!
Very good and a great alternative to traditional Brussels during holidays. Options instead of nutmeg – a little diced onion, dash cayenne, balsamic glaze. You could also wrap them in egg roll wrappers and bake or use rice paper wraps.
I made this recipe last thanksgiving and making it again this year they are even better the next day❤️❤️
Yummy! Sunny’s recipes are always so good! Family favorite!!!
Love this recipe! Changed out the walnuts for pecans because…well, that is what southerners do. Very tasty!
This made me like Brussels sprouts. I’ve been looking for a shredded style recipe for them with a flavor I liked. This is a bit on the sweet side, but good. I’ve also substituted almonds and pecans for the walnuts based on what I had and both worked good.
Not being a fan of brussels sprouts, I had low expectations, but this is a salad I will make again and enjoy eating. I substituted pecans for the walnuts (just personal preference) and raisins for the cranberries (to avoid added sugar). Next time I may try adding a bit of diced onion as another reviewer suggested; although this is very good as is.