Shredded Brussels Sprouts With Cranberries And Ginger Recipes

SHREDDED BRUSSELS SPROUT SALAD WITH CRANBERRIES

Steps:

• Make the dressing: combine all ingredients in a small bowl and whisk to combine. Set aside.
• For the salad: place kale in large bowl. Massage using your hands to keep squeezing until its slightly softened and wilted. Add remaining salad ingredients and toss to combine.
• Toss in dressing and serve. Top with grilled chicken (optional).

SHREDDED BRUSSEL SPROUTS WITH GINGER & CRANBERRIES

Steps:

• Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat. When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften. Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy. Taste, and adjust the seasoning as needed; serve hot or at room temperature.

SHREDDED BRUSSELS SPROUTS WITH CRANBERRIES AND GINGER

Steps:

• 1 Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat
• 2 When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften
• 3 Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy
• 4 Taste, and adjust the seasoning as needed; serve hot or at room temperature

GINGER ORANGE BRUSSELS SPROUTS

Steps:

• Shred Brussels sprouts in a food processor.
• Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
• Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

SHREDDED GINGERED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.