CRISPY CAESAR SPROUTS

1 lb brussel sprouts, trimmed and halved

1 tbsp Greek yogurt, plain

½ tbsp dijon mustard

½ tbsp lemon juice

½ tsp anchovy paste (optional)

½ tsp Worcestershire sauce

2 garlic cloves, minced

2 tbsp olive oil , plus more for roasting

¼ cup parmesan cheese, shredded, plus more for serving

salt and pepper

Optional: chopped parsley for serving

PREPARATION

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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CRISPY CAESAR SPROUTS