It’s our favorite way of eating Brussels sprouts; it’s perfect for the holidays or a special weeknight dinner. Check out our best vegetable sides recipe collection!
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Carrot and Brussels Sprout Salad
Shredded carrots and shaved Brussels sprouts are incredible together, especially when paired with the mustard-maple syrup dressing.Carrots make the salad colorful and sweeter. Our recommendation is to finely shred the carrots with the fine grating cone attachment of an electric salad shredder or with a food processor with a shredding disc with small holes. This salad is the perfect side dish for the fall and winter seasons when Brussels sprouts are readily available.It has a crunchy texture, a refreshing and light feel, and it’s packed with flavor. It’s also nutritious and pairs well with many of our plant-based meals.It’s a beautiful and different side dish for a quick lunch or everyday dinner, and it’s also perfect for a special holiday meal, from Thanksgiving through Christmas and new years eve. Thinly slice the Brussels sprouts with a knife, mandoline, or food processor with a slicing attachment. Note: If you use a knife, make sure it has a sharp blade. Cut the sprouts in half first, then slice them thin. If you use a mandoline, use a hand guard! Place the shaved sprouts in a bowl, and add chopped walnuts and dried cranberries. To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Shake well to combine. You can also whisk the ingredients together in a small bowl. Drizzle the dressing onto the salad, mix well, and serve.
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It’s our favorite way of eating Brussels sprouts; it’s perfect for the holidays or a special weeknight dinner. ” player-type=”default” override-embed=”default”]
