- 2 (16 ounce) packages Brussels sprouts
- 1/4 cup olive oil, divided
- 2 teaspoons smoked paprika, divided
- 1/4 teaspoon sea salt
- 1/4 cup heavy whipping cream
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon red wine vinegar
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon brown mustard
- Preheat oven to 425 degrees F (220 degrees C).
- Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
- Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon 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.
- Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
- Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.
10/10/2019
recipepes.com
brussels sprouts caesar, recipe
PT15M
PT1H
5
455 calories
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