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One of the most difficult things, in my opinion, to eat when you are home with a baby is vegetables. It’s just so hard to chop or slice carrots, wash lettuce, or peel onions while holding a baby. Thank goodness for bagged salads and prepped vegetables you can buy from the store. Without these I swear we would never have any veggies in our house.
I’m not quite sure when Brussels sprouts became so popular. I never had them when I was a kid, probably because veggies were mostly boiled way back when and boiled Brussels sprouts have that off-putting
Balancing my new baby and my 4-year-old means I don’t really roast a bunch of Brussels sprouts
You can use whatever dressing you have lying around. Caesar, balsamic vinaigrette, avocado blue cheese are all great options. I do recommend making it ahead of time, at least an hour, because the dressing helps break down the sprouts a bit so they aren’t so tough (if that’s an issue for you). The best part is you can save the leftovers. How many salads are just as good the second day?
5 Minute Brussels Sprouts Salad
- 1 bag shredded Brussels sprouts
- 1/4 cup panko bread crumbs for crunch
- 1/4 cup shredded parmesan cheese can substitute feta
- 2 Tbsp lemon vinaigrette (see recipe below) can use most other dressings you have on hand
- Toss all ingredients together in a bowl. I use a pair of tongs because I think it helps break the Brussels sprouts a little bit (it probably doesn’t but it makes me feel better).
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 Tbsp Dijon mustard can also use whole grain mustard
- 1 clove garlic shaved on a microplane
- zest from lemons used for lemon juice
- 1/2 tsp herbes de provence
- 1/2 tsp kosher salt
- 1/4 tsp lemon pepper
- Whisk all ingredients together in a bowl. Taste and adjust the salt and pepper if needed.