I’m always trying to reinvent the staple brussel sprout side because, believe it or not, there’s more to life than bacon.  Inspired by the ever popular kale caesar salad, I imagined brussel sprouts similar leafy, sulphuric composition would balance well with cool caesar dressing; I was right. The caesar sprouts were born.

Like most of my recipes, this dish is quick and comprised of very few ingredients.

prep time: 10 minutes
cook time: 30 minutes
yield: 4  

brussel sprouts:
1lb brussel sprouts
1 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoon Parmesan cheese
sea salt and pepper to taste

1/3 cup extra virgin olive oil
5 anchovy fillets (can be omitted)
1 clove garlic
1 egg yolk
1 lemon
1 teaspoon dijon mustard
2 tablespoon freshly grated Parmesan cheese
sea salt and black pepper to taste

Preheat oven to 350 F degrees.  Trim and halve (or quarter) brussel sprout heads.  Place on a parchment or aluminum lined baking sheet and toss with olive oil.  Massage lemon zest, Parmesan cheese, salt and pepper onto sprouts.  Place in oven for a half hour, turning once after 15 minutes.  If an added char is desired, putting the broiler on for 2 minutes will render a more crispy texture.

Prepare dressing by combining olive oil, anchovies, garlic, yolk, lemon, mustard, Parmesan, salt and pepper into a bullet, vitamix, blender, etc.  Extra olive oil might be needed for a thinner consistency.  Remove sprouts from the oven and drizzle with dressing as desired.


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