Caesar Sprouts (Edit recipe)

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I'm always looking for new ways to eat brussel sprouts and this version is one that everyone is going to love. Gorgeously roasted brussels, creamy Caesar dressing, lemon, grana padano, and herbs. Just delish!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 2

Ingredients

1 lb Brussels Sprouts
2 Tbsp Extra Virgin Olive Oil, More if Needed
1 pinch Red Pepper Flakes, Generous Pinch
3 cloves Garlic, crushed & minced
0.5 whole Lemon, juice only
1 whole Grana Padano Cheese, Garnish
2 Tbsp Parsley, chopped
1 Himalayan Pink Salt, To Taste
1 Ground Fresh Black Peppercorns, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Trim the ends off of the brussels and clean off the outer leaves. Give the sprouts a good wash and let them dry / pat them dry before slicing them in half and adding them to a mixing bowl. Pour a couple tablespoons of EVOO over the sprouts and add the garlic, a generous hit of pepper flakes, and some salt & cracked pepper. Toss to combine.
Arrange the sprouts cut side down on a baking sheet lined with parchment. Make sure to bring along all of the garlic & pepper flakes from the bowl! Once arranged, place them in to the oven. Bake roughly 25 minutes until nice and browned. No need to flip! Start peeping them around the 20 minute mark and look for tenderness / colour, removing them if they're done prior to 25 ish minutes.
Place the tray on a wire cooling rack. Squeeze the lemon juice over the tray followed by drizzling the tray with Caesar dressing. Garnish the tray with a generous amount of finely shredded grana padano and some fresh parsley to finish. Give the tray a pinch of salt and serve! Eat directly from the tray or transfer them to a serving plate and ENJOY!

Notes

Most store-bought Caesar dressings will contain anchovies. As a vegetarian, I had to do some reading to find one that didn't. Keep this in mind if you're vegetarian!
You could swap the grana for Parmesan or Pecorino.
I love heat! I probably used about a half teaspoon of pepper flakes, but if you're sensitive, a good pinch will do.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	29 g
Carbohydrates:	9 g
Protein:	19 g
Cholesterol:	49 g
Sodium:	931 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.