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Cranberry Brussel Sprouts with Pistachios & Parmesan

  • Icon Dificult Easy
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  • 1-1/2 Lb. of Shaved Brussel Sprouts
  • Avocado Oil
  • 1/2 Yellow Onion sliced
  • Salt & Pepper for Seasoning (about 1/2 teaspoon each)
  • 1/2 Cup of Craisins
  • 1/2 Cup of Pistachio's (roasted & shelled)
  • 1/4 Cup of Red Wine Vinegar (drizzle over the whole dish)
  • 1/2 Cup of Parmesan Cheese (grated or shaved ribbons)


  1. Turn on the Blackstone to a high heat to get it nice and hot.

  2. You can buy your brussel sprouts shaved or you can quickly slice them in the Cuisinart or with your knife (if you have mad knife skills!)

  3. Add avocado oil to the griddle. Add sliced onion & brussel sprouts. Drizzle a little more avocado oil on top.

  4. Season liberally with salt and pepper. Spread brussel sprouts out so it’s easier to season.

  5. Toss until well mixed, then add some water and cover with the basting dome.

  6. Let steam for a couple minutes, then toss them and add more water to steam if they’re not done. It shouldn’t take more than 5 minutes total.

  7. Once they’re cooked through, take off the dome and let them sit on the hot griddle to get a good char!

  8. Remove the brussel sprouts from the griddle and put them in a bowl. Then add the craisins, pistachios, red wine vinegar, and parmesan cheese. Toss all together.

  9. Finish the dish with beautiful parmesan ribbons to make it extra special!

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