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
- 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
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.