- 10-15 brussels sprouts, ends chopped off and sliced into thing medallions which will shred
- 1/4 cup cranberries
- 2 t garlic powder
- 2 T extra virgin olive oil (I think Lucini is the best flavor)
- sea salt to taste
- pecorino cheese to taste
I just can’t get enough of these little green balls of goodness!
I love this recipe because shredding your sprouts into small piece makes them extra crunchy and more like a salad than a side dish.
Even brussels sprout skeptics will love this one ... just don’t tell them what it is:)
Warm Shredded Brussel Sprout Salad with Cranberries and Pecorino Cheese
Begin by finely slicing your sprouts into coin slices so that they easily shred into little pieces (the heart of the sprout will stay intact).
Heat a frying pan on medium-high heat and add your sprouts and oil. (Feel free to add more if needed.)
Season with garlic powder and salt and give a good stir. Let stand for several minutes because you want the sprouts to brown and get nice marks.
Cook for a total of about 5 to 8 minutes or until nicely browned. Toss in cranberries for the last minute to warm them then add to a bowl and top with finely shredded pecorino cheese.