When January rolls around, I am always a little tired of heavy foods and all the sugar from the holidays. I know I crave comfort food during the frigid Minnesota winter, but sometimes you need something fresh and light. This recipe tastes like sunshine!
I use my Cuisinart shredding blade to shred my brussel spouts in about 2 minutes – total game-changer and completes the bulk of the prep work in 2 minutes! You can also use a mandolin or knife to cut by hand. Or for a super short cut, buy the pre-shredded sprouts in the bag at your local grocery store, but the don’t taste nearly as fresh in my opinion.
Don’t have all the ingredients on hand? You can simplify this recipe to just the sprouts, olive oil, lemon juice and parmesan. Sub some balsamic for the apple cider vinegar to change the flavor profile. Add toasted nuts for more crunch – the possibilities are endless!
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Ingredients
3 – 4 dozen brussel sprouts
1/2 cup olive oil
2 tablespoons apple cider vinegar
shallot, minced
Juice from 1 lemon
Juice from 1 orange
1 teaspoon salt
1/2 teaspoon black pepper
6 slices bacon, crumbled
1/2 cup parmesan cheese, grated
Directions
- Shred brussel sprouts (see notes above).
- Mix olive oil, vinegar, juices, shallot, salt and pepper together. Pour over sprouts.
- Mix in bacon and grated parmesan. Serve immediately.