I love Brussels sprouts so much. Just so much. They’re probably the most delicious vegetable out there. I had previously sung their praises in the midst of my Thanksgiving cooking frenzy when I coated them with white wine and honey (right?!?) but this dish is similarly delish and doesn’t require actually cooking the Brussels sprouts, so that’s a win now that we’re off vacation and back at work (read: less time, bigger appetites).
It’s so easy and works as a light and healthy side dish to almost any meal.
What You Need:
- 3 cups Brussels sprouts, with stems chopped off, and halved
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice (or lemon juice from the convenient lemon juice container you can buy in the produce aisle…)
- About 1 tsp salt and 1 tsp pepper
What You Do:
Place the Brussels sprouts in a food processor and pulse gently until they are roughly chopped, similar to cabbage in cole slaw.
Place chopped up Brussels sprouts in a large bowl and add oil, lemon juice, salt and pepper, stirring well to mix
Now it’s ready to serve! Enjoy alongside basically any main dish.
Pro Tip: As seen on the right, this light and lemony dish is especially great served alongside any white fish – like haddock, for instance! Need inspiration? Get my recipe for haddock baked in spicy Cajun tomato sauce here.