You'll be lucky if there are any leftovers!
Say farewell to the days when your veggie side dish went ignored. Your guests will give this Shredded Brussels Sprouts with Cherry Tomatoes Skillet the attention it deserves. You’ll be lucky if there are any leftovers! Nutrient-rich sprouts are shredded and cooked with juicy cherry tomatoes to crisp-tender perfection. Succulent brussels sprouts pair wonderfully with tomatoes to form a dish bursting with vitamin C and other essential nutrients. Dressed with garlic and some salt and pepper to taste, this skillet recipe is a dinnertime stunner.
Shredded Brussels Sprouts with Cherry Tomatoes
Ingredients
- 2 cups brussels sprouts tough stem ends cut off and halved (1 pint)
- 1 tablespoon extra virgin olive oil
- 1 cup cherry tomatoes or grape tomatoes, whole
- 1/3 cup dried cranberries
- 2 garlic cloves minced
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Instructions
- Place brussels sprouts cut side down on cutting board. Slice finely to shred. Pour oil in a skillet over medium heat. Add shredded sprouts, cherry tomatoes, dried cranberries, salt, and pepper.
- Cook for 5 minutes, stirring frequently. Add garlic and cook for one additional minute.
- Enjoy!
Nutrition Information
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All this and its lunch hour
This recipe can be prepared, from start to finish, in just 10 minutes.
It looks from the picture that there is something else in the dish besides brussel sprouts and tomatoes. Possibly olives? dried cranberries?
Ray, Those are dried cranberries, which I added. Thanks! 🙂