Shredded Brussels Sprouts w/ Pistachios, Cranberries & Parmesan

I didn't think I was a fan of Brussels sprouts, but this little dish changed my mind. It's even great cold the next day.

• 1 pound brussels sprouts
• 2 teaspoons olive oil
• 1/2 yellow onion
• 1/2 cup shelled pistachios
• 1/2 cup  dried cranberries
• 1/2 cup shredded Parmesan
• salt and pepper to taste

Cut each brussels sprouts in half, then slice thinly. Heat the olive oil in a large skillet over medium heat and add the onions. Cook , stirring occasionally, until the onions are tender and starting to brown, 5-6 minutes. Add the brussels sprouts and cook until they start to get tender but still are bright green. Remove from heat. Pour into a serving dish and add the remainder of the ingredients. Toss and serve warm. 

Recipe adapted from:

http://www.cookincanuck.com/2013/11/shredded-brussels-sprouts-recipe-pistachios-cranberries-parmesan/#_a5y_p=1041615