Articles & Recipes

Caesar Sprouts

Ashley Sperber - Friday, January 29, 2016

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  

dressing:
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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