Warm Shredded Brussel Sprout Salad With Cranberries And Pecorino Cheese
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.
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." The Kansas native graduated from the University of Virginia with bachelor's degrees in both english and drama before moving to Los Angeles, where she trained at Yogaworks under Maty Ezraty and Chuck Miller. She is the author of Aim True: Love Your Body, Eat Without Fear, Nourish Your Spirit, Discover True Balance! and travels around the world teaching.