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As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
Today: Leftover vegetables are the new salads. Brussels sprouts are a good place to start.
Salads are great and all, but sometimes you need a little bit more comfort from your vegetables. It's cold, and you're much more likely to take down a bowl full of greens if they've been at least lightly softened with some heat and some fat and a little bit of tenderness.
Leftover cooked vegetables are a welcome winter understudy for lunch salads. You can eat them cold, so it's sort of like a salad, but less crunchy and less loud and more sympathetic to your needs. Plus, they are very much a two-birds-one-stone situation when you're cooking all those vegetables for dinner that you told yourself you would, starting on January 1st. Right?
Here you see a very large bowl of leftover hashed brussels sprouts, which will take you 30 seconds to pack into a tupperware after you eat half of their brethren for dinner. For substance, top them with the roast chicken you served them with last night, or the egg you boiled while you were brushing your teeth this morning. Yes, you're that efficient.
More: Get the genius recipe here.
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