Usually that occurs when I see amazing sweets or decadent desserts, like Mama Pea’s s’mores pie or The Pioneer Woman’s caramel apple sticky buns, but every once in a while a veggie dish catches my eye.
That happened earlier this week when I was catching up on blog posts through my Google Reader.
Jessica, queen of all things butter and bacon, actually had me drooling over Brussels sprouts. She posted a recipe for shredded sprouts salad that called for shredded Brussels sprouts, bacon and cheese. I knew I had to make it!
I loosely followed her recipe and enjoyed a delicious shredded Brussels sprouts salad for lunch this afternoon.
Last night I roasted Brussels sprouts in the oven after tossing them in olive oil, garlic salt and pepper.
I then shredded the roasted sprouts in my food processor before topping them with Parmesan cheese and crumbled Morningstar Farms veggie bacon.
This salad was great! Unfortunately I ran out of Parmesan cheese as I was topping my salad. More Parm would’ve taken this salad to the next level!
Jessica, you are one smart cookie.
Back to work!