Shredded Brussels Sprouts with Prosciutto and Cranberries

This Shredded Brussels Sprouts recipe with prosciutto and cranberries is a delicious combination of ingredients, and makes for a fantastic Thanksgiving side dish. A little salty, a little sweet, and incredibly tasty, even picky eaters love it!

Brussels sprouts have come a long way over the years -- from the back burner to the front, now they might even beat beautiful green beans to the Thanksgiving table.

In this dish, the brussels sprouts are shredded, which makes for a very short cooking time. Sometimes called shaved or grated brussels sprouts, you can even purchase them this way.

With the addition of sweet, tart cranberries and crispy prosciutto, this shredded brussels sprouts side dish is absolutely incredible.

The Ingredients

• brussels sprouts - Choose Brussels sprouts that are bright green, firm, heavy for their size, and with tightly packed leaves.
• shallots - Shallots are slightly more mild and delicate than red onions. Try to choose those that are firm, heavy for their size and without bruises.
• prosciutto - Prosciutto almost always comes in very thin slices, with sheets of paper between them. You should be able to find it in just about any grocery store.
• dried cranberries - Be sure when you choose the dried cranberries, they don't have any added sugar.
• red wine vinegar - The brightens the flavor of the dish.
• extra virgin olive oil - I like this one.
• black pepper - Preferably freshly ground.

Substitutions and Variations

• Shallots. Red onions are a good substitute for shallots. They'll be slightly sharper, and still offer a touch of sweetness.
• Prosciutto. You can also make the brussels sprouts with pancetta or bacon for a similar flavor profile.
• Dried cranberries. Use dried cherries if your prefer. They're also sweet and tart. They might be larger in size, in which case you should roughly chop them.
• Red wine vinegar. The red wine vinegar can be substituted with apple cider vinegar, sherry vinegar or a mixture of 2 tablespoons white vinegar plus 1 tablespoon red wine.
• Vegan and Vegetarian version. If you'd like to keep this dish vegan or vegetarian, simply leave out the prosciutto, and use a touch more olive oil for the shallots.

Recipe Tips

• I know how busy the holidays can be, especially when you're making several Thanksgiving side dishes. So while I love doing everything from scratch when time permits, sometimes that's not be feasible. Good news . . . you can buy packaged pre-shredded brussels sprouts. (Most grocery stores, including Trader Joe's should have them in November and December.)
• Prosciutto is salty, so be careful as you season to taste. You won't need to add too much (if any) salt.
• This serves about 4 for a regular meal -- however, for a Thanksgiving side dish, when typically there are quite a few options, it should serve 6.
• Shredding the brussels srpouts can be done with a knife or a food processor fitted with the grater attachment. I use a food processor, which is always much easier for large amounts.

How to Make it

- Wash, dry, and trim the root ends of the sprouts.

- Use a food processor fitted with the small to medium-sized grater attachment, and grate the brussels sprouts. Set aside.

- Coat the bottom of a large sauté pan with about half of the olive oil. Over medium-low heat, add the prosciutto and cook just until it begins to crisp, about 4 minutes

- Stir in the shallots and cook until they soften slightly, about 3 minutes.

- Add the grated brussels sprouts and remaining olive oil. Mix to combine and sauté until it's completely wilted, 6 to 8 minutes.

- Deglaze the pan with the vinegar. Use a wooden spatula to scrape off any bits of food that are browned and stuck to the bottom of the pan. Mix them back into the Brussels sprouts mixture. (It's delicious flavor!) Remove the pan from the heat and mix in the dried cranberries.

- Season with the salt (if necessary) and pepper. Serve warm.

Serving Suggestions

• For Thanksgiving, this grated brussels sprouts dish is amazing with Smoky Bacon Roasted Turkey, Ginger Mashed Sweet Potatoes and Spiced Cranberry Sauce.
• It's also really good with roasted chicken recipes, like Blackberry Butter Roasted Chicken and Lemon-Honey Roasted Chicken.
• And, if you want to make it heartier, you can add chicken to the sprouts and serve it as a main course.

Other Delicious Brussels Sprouts Recipes

• Hazelnut Brown Butter Brussels Sprouts
• Cheesy Baked Brussels Sprouts with Pancetta

Can you make it ahead?

Yes! You can make this up to 1 day ahead of time.

Store it tightly covered in the refrigerator, and then bring it to room temperature before serving. It's also good slightly warmed, or hot if you prefer.

Whether you make this Shredded Brussels Sprouts recipe as a Thanksgiving side or for any other scrumptious fall or winter dinner, I hope you love it!