How to Make Brussels Sprouts Caesar - A Step-by-Step Guide

Brussels sprouts are often underestimated in the world of vegetables, but when cooked properly they can be a delicious and nutritious addition to any meal. One way to elevate the humble Brussels sprout is by turning it into a Caesar salad, a classic dish that has been enjoyed for generations.

This Brussels Sprouts Caesar recipe takes the traditional Caesar salad and gives it a unique twist by using shredded Brussels sprouts as the base. The result is a crunchy, savory, and satisfying ...

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Ingredients

  • 2 (16 ounce) packages Brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • ¼ cup heavy whipping cream
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon brown mustard
  • 1 teaspoon smoked paprika

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 6

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
  • Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
  • Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  • Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
  • Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.
  • Nutrition

    199 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 165mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 144mg
    • Calcium: 113mg
    • Iron: 3mg
    • Potassium: 653mg