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.
Show off your cooking skills and make sure to use #Platefulnutrition so I can see your creations!
AuthorPlatefulCategorygluten-free, Side Dish, VegetablePreheat oven to 450 degrees
Using a rimmed baking sheet, toss brussels with olive oil, salt and pepper to taste. Roast for 20 minutes, shaking the pan occasionally
While sprouts roast, prepare dressing in a small bowl. Whisk together yogurt, mustard, lemon juice, anchovy paste (if using), Worcestershire sauce, and garlic. Slowly whisk in olive oil until emulsified. Stir in Parmesan cheese and salt and pepper to taste
Remove crispy brussels from oven, while warm pour dressing over brussels and toss gently. Sprinkle with remaining Parmesan cheese and parsley and serve immediately
NOTES:
Swaps: if you don't have Greek yogurt you can use mayonnaise instead
This dressing is also fantastic on roasted carrots, potatoes and cauliflower
GLUTEN-FREE: make sure to use gluten-free Worcestershire sauce
Ingredients
Directions
Preheat oven to 450 degrees
Using a rimmed baking sheet, toss brussels with olive oil, salt and pepper to taste. Roast for 20 minutes, shaking the pan occasionally
While sprouts roast, prepare dressing in a small bowl. Whisk together yogurt, mustard, lemon juice, anchovy paste (if using), Worcestershire sauce, and garlic. Slowly whisk in olive oil until emulsified. Stir in Parmesan cheese and salt and pepper to taste
Remove crispy brussels from oven, while warm pour dressing over brussels and toss gently. Sprinkle with remaining Parmesan cheese and parsley and serve immediately
NOTES:
Swaps: if you don't have Greek yogurt you can use mayonnaise instead
This dressing is also fantastic on roasted carrots, potatoes and cauliflower
GLUTEN-FREE: make sure to use gluten-free Worcestershire sauce
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