Brussels Sprouts Salad

For now, here’s the recipe.  Pictures coming!

Brussels Sprouts Salad

  • Servings: 10
  • Difficulty: easy
  • Print

The most tender, most flaky, most forgiving pie crust recipe of all time


  • 1¼ lb. Brussels sprouts
  • 2 teaspoon olive oil, divided
  • ½ yellow onion, diced
  • ⅓ cup shelled pistachios, chopped
  • ⅓ cup dried cranberries
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon ground pepper
  • Salt to taste


  1. Rinse Brussels sprouts under water and pat dry.
  2. Cut each Brussels sprout in half through the root, then slice thinly.
  3. Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft and fragrant, 4 to 5 minutes.
  4. Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
  5. Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
  6. Transfer to a serving dish and keep warm until ready to serve.

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