This shredded Brussels sprouts with pomegranate and feta recipe is a super addicting side dish that’s easy to make. Everyone will love it!

Shredded Brussels Sprouts with Pomegranate and Feta - Daisybeet

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!

Shredded Brussels Sprouts with Pomegranate and Feta - Daisybeet

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.
Shredded Brussels Sprouts in Food Processor - Daisybeet

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.
  • Feta cheese
  • Lemon
  • Olive oil
  • Maple syrup
  • Dijon mustard
Shredded Brussels Sprouts with Pomegranate and Feta - Daisybeet

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!
Shredded Brussels Sprouts with Pomegranate and Feta - Daisybeet

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Sauteed Shredded Brussels Sprouts with Pomegranate and Feta (Gluten Free)

This shredded brussels sprouts with pomegranate and feta recipe is a super addicting side dish that’s easy to make. Everyone will love it!

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: serves 68 1x
  • Category: side dish
Scale

Ingredients

  • 1 tbsp olive oil
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 lb Brussels sprouts, shredded using the slicing blade of a food processor
  • 1 cup pomegranate arils
  • 2/3 cup feta cheese, crumbled

Lemon Dressing

  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil

Instructions

  1. Heat the olive oil in a large frying pan on medium heat. Add shallots and cook for 1-2 minutes until translucent.
  2. Add garlic and cook for another 1-2 minutes until fragrant.
  3. Turn up the heat a little and add Brussels sprouts and a generous shake of salt and pepper.
  4. Cook for 7-10 minutes, stirring occasionally, until Brussels sprouts are tender, browned, and a little bit crispy.
  5. Prepare the dressing by whisking together lemon juice, maple syrup, and mustard. Slowly drizzle in olive oil as you continue to whisk vigorously until dressing is cohesive.
  6. Transfer Brussels sprouts to a large mixing bowl and toss with dressing.
  7. Add pomegranate arils and feta cheese, stirring gently to distribute.
  8. Serve immediately. 

Notes

  • This dish is best served warm, but it also tastes great cold or at room temperature.

Keywords: shredded brussels sprouts, gluten free, holiday side dish, brussels sprouts

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Shredded Brussels Sprouts with Pomegranate and Feta - Daisybeet