Shredded Brussels Sprouts, Cranberries & Prosciutto

A little salty, a little sweet, this Shredded Brussels Sprouts Recipe with Cranberries and Prosciutto is the perfect brussels sprout Thanksgiving side dish!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 138 kcal
Author Valentina K. Wein


  • 1 pound Brussels sprouts, washed and dried
  • 2 tablespoons olive oil divided
  • 3/4 cup shallots, thinly sliced
  • 3/4 cup prosciutto thinly sliced (about 2 1/2-ounces)
  • 1/4 cup fresh orange juice
  • 1/4 cup dry white wine
  • 3/4 cup dried cranberries
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste


  1. Use a food processor fitted with the small to medium-sized grater attachment, and grate the Brussels sprouts. Set aside.
  2. Coat the bottom of a large sauté pan with 1 tablespoon of the olive oil.
  3. Over medium heat, add the prosciutto and cook just until it begins to brown, about 4 minutes.
  4. Stir in the shallots and cook until they are soft, about 5 minutes.
  5. Then add the grated Brussels sprouts and remaining 1 tablespoon of olive oil. Mix to combine and sauté until it's wilted and becoming golden brown, about 5 minutes.
  6. Deglaze the pan with the orange juice and white wine. Use a wooden spatula to scrape off any bits of food that are browned and stuck to the bottom of the pan. Mix that back into the Brussels sprouts mixture. (It's delicious flavor!)
  7. Once the liquid has cooked off, remove the pan from the heat and mix in the dried cranberries.
  8. Season with the salt and pepper and serve warm.

Recipe Notes

Though I love doing everything from scratch when possible, to save time, you can find packaged, grated burssels sprouts at Trader Joe's.

And for a vegan or vegetarian version, simply omit the prosciutto.