Crispy sprouts are amazing! This dish can turn any brussel sprout hater surprisingly around. Just ask my husband, who requests this side dish weekly now.
No mushy spouts here. These little cabbages get roasted in the oven at a high temp until the leaves get dark and crispy.
Now to make these sprouts even better they get tossed in a delicious Caesar dressing for the best ever brussel sprout recipe! It’s just like Caesar salad but better because its tossed with crispy warm sprouts and the dressing is simple and healthy – not the usual Caesar dressing.
The Caesar dressing is a creamy vinaigrette made with no eggs or mayo instead Greek yogurt provides the creaminess while also giving you extra nutrition boost of protein and probiotics!
Sprouts are bursting with vitamins and minerals. Like vitamin K which supports bone health and vitamin C, an antioxidant that helps immunity, tissue repair and increases the absorption of iron. In just 1/2 cup the following nutrients meet 81% vitamin C, 8% fiber, 137% vitamin K and 12% omega-3 of your daily recommended needs.
How to Make Crispy Brussel Sprouts:
Preheat oven to 450.
On a rimmed baking sheet toss trimmed and halved sprouts with olive oil, salt & pepper.
Bake sprouts for 20 minutes until leaves are crispy. Shake baking sheet a few times during roasting process to ensure even cooking.
While sprouts bake, prepare the Caesar dressing. In a small bowl whisk together full fat plain Greek yogurt, dijon mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste. Slowly whisk in olive oil. Add Parmesan cheese, salt and pepper. Set aside.
When sprouts are all golden and crispy remove from oven and toss with Caesar dressing. Finish with freshly grated Parmesan cheese and parsley.
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