brussels sprouts caesar

brussels sprouts caesar
  • 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


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
  3. 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.
  4. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  5. 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.
  6. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

10/10/2019
brussels sprouts caesar, recipe PT15M PT1H 5 455 calories

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