Warm Brussels Sprout Cranberry Slaw

Warm slaws give the classic picnic side a cozy American twist for cooler days. Shredded Brussels sprouts wilt in the pan, then meet tart cranberries, maple-mustard brightness, and toasted pumpkin seeds.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 10g protein
• 28g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb Brussels sprouts
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup fresh cranberries
• 1 medium shallot
• 3 tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon smoked paprika
• 1/3 cup toasted pumpkin seeds
• 1/3 cup grated Parmesan cheese
• 1 small crisp apple
• 6 fresh sage leaves

Instructions

1. 1Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Shred them finely on a mandoline or with a sharp knife so you have thin ribbons; place in a large bowl.
2. 2Heat a large 12-inch skillet over medium heat. Add half the olive oil, then the shredded sprouts and the salt. Cook, tossing often, until the sprouts soften slightly and pick up light golden edges, 5 to 7 minutes. They should still have some bite.
3. 3While the sprouts cook, finely mince the shallot and roughly chop the fresh sage. Core and cut the apple into thin matchsticks.
4. 4Push the sprouts to one side of the skillet. Add the remaining olive oil and the fresh cranberries to the empty space. Sauté 2 to 3 minutes until a few berries just begin to burst and gloss over; stir everything together.
5. 5In a small bowl, whisk the apple cider vinegar, whole-grain mustard, maple syrup, smoked paprika, remaining salt, and black pepper into a sharp-sweet dressing.
6. 6Pour the dressing into the hot skillet and toss vigorously so it coats the sprouts and cranberries and reduces for about 30 seconds into a light glaze. Remove the skillet from heat.
7. 7Fold in the apple matchsticks, minced shallot, and chopped sage so the apple stays crisp and the sage perfumes the warm slaw.
8. 8Transfer to a serving bowl or individual lunch plates. Top with toasted pumpkin seeds and grated Parmesan. Serve warm as a satisfying midday plate or pack into containers; it reheats gently or eats well at room temperature.