This Brussels sprouts Caesar salad is one of my favorite recipes, perfect for any season. The sprouts turn out rich, tangy, and smoky; this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::6
Ingredients
2 (16 ounce) packages Brussels sprouts
1 tablespoon olive oil
1 teaspoon smoked paprika
¼ teaspoon sea salt
Dressing:
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
Directions
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.