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Brussels Sprouts With Cranberries and Pistachios

The perfect no-fuss, healthy side dish for Thanksgiving or any meal.

November 21, 2016

Thinly sliced Brussels sprouts combine with flavorful cranberries and pistachios to create a no-fuss, healthy side dish that also happens to be delicious! There were no second helpings to be had at a recent staff potluck.

Serves eight. 


  • 1 and 1/4 pounds fresh Brussels sprouts
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 red onion, quartered and cut in slices
  • 1/2 cup dried cranberries
  • 1/3 cup grated (not shredded) Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup shelled pistachios


Trim bottoms of Brussels sprouts and cut each one vertically into thin slices. The centers will be cross-sections, and some of the leave will fall away — the mix is fine.

Heat 1 and 1/2 tablespoons olive oil in a large skillet set over medium-high heat. Add onions and cook, stirring occasionally until onions are soft and starting to caramelize — about four to five minutes.

Add remaining olive oil to the skillet, then add the sliced Brussels sprouts and cranberries. Cook, stirring occasionally, until Brussels sprouts are tender but still bright-green, about five to six minutes. Sample one slice to test doneness.

Evenly sprinkle mixture with parmesan cheese and season to taste with salt and pepper. Stir in most of the pistachios, reserving a few for garnish. Transfer to a serving dish and serve warm.

Tip: Buy bagged, washed sprouts and shelled pistachios to save time. Since the nuts I buy come salted, I don’t add salt during prep.