This shredded Brussels sprouts with pomegranate and feta recipe is a super addicting side dish that’s easy to make. Everyone will love it!
We love Brussels sprouts in our house. Roasted, in a salad, sauteed, and now shredded! After making these sauteed shredded Brussels sprouts with pomegranate and feta, I might never go back to eating whole Brussels sprouts again.
This recipe is a crowd pleaser. It easy to make, serves many, and has lots of fresh, zingy flavor. It’s a great addition to your holiday menu – especially for Christmas, given the colors!
How to make shredded brussels sprouts with pomegranate and feta
Use a food processor fitted with a slicing blade to shred Brussels sprouts.
Saute Brussels sprouts with shallots and garlic.
Whisk together lemon dressing ingredients.
Toss cooked brussels sprouts in lemon dressing.
Top with pomegranate arils and crumbled feta cheese.
Main ingredients + some nutrition notes
Brussels sprouts: These little guys make up the base of the dish, and pack a ton of nutrition. Brussels sprouts are part of the cruciferous vegetable family. This type of vegetable contains sulfur compounds that may be protective against certain cancers. Brussels sprouts are rich in antioxidants and fiber, too.
Pomegranate: The pomegranate is classified as a berry, and we eat the beautiful, jewel-toned arils found inside. Pomegranates are rich in antioxidants and fiber. Also, they contain several anti-inflammatory properties. Just like beets, pomegranates have nitrates, which are converted to nitric oxide in the body. Nitric oxide expands our blood vessels, lowering blood pressure and possibly helping to improve athletic performance.
Tips for making these shredded brussels sprouts with pomegranate and feta perfectly
Use a food processor to shred the Brussels sprouts. A food processor fitted with a slicing blade shreds Brussels sprouts in a fraction of the time than if you shred by hand with a knife. Of course, if you don’t have a food processor, you can use a knife! Just plan ahead and adjust prep time.
Open pomegranate over a bowl of water. Use a knife to score the pomegranate lengthwise 5-6 times in even increments around the fruit. Then, pull of each chunk of fruit and use your hands to remove the arils over a bowl of water. The arils will sink to the bottom, and the rind and pith will float to the top! Just skim off the inedible pieces, discard, and drain.
Use whole feta packed in brine. If you can find it, buy feta in a whole block packed in brine and crumble it yourself. It has a lot more salty, tangy flavor and a creamier texture that goes a long way in this dish!