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
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 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.