Roasted Brussel Sprouts Caesar Salad
Servings: 6 Servings
Ingredients
Brussel Sprouts
- 12 ounces brussels sprouts
- 4 tablespoons olive oil
- 2 tablespoons Parmesan cheese grated
- 3 cloves garlic pressed
- 1 tablespoons balsamic vinegar
Parmesan Crisps
- ½ cup Parmesan cheese shredded off the block
- ½ cup Parmesan cheese finely grated off the block
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Dressing
- ¾ cup extra virgin olive oil
- ½ cup Parmesan cheese grated off the block
- 2 tablespoons mayonnaise reduced fat
- 1 tablespoon freshly squeezed lemon juice
- 3 garlic cloves pressed
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Salad
- 16 ounces kale or other hearty greens; thick stems removed
- ¼ cup Parmesan cheese shredded or shaved
Instructions
Roast the Brussel Sprouts
- Preheat the oven to 400°F. Cut the flat bottom end off of the brussel sprouts and then cut them in half.12 ounces brussels sprouts
- Toss with olive oil, Parmesan, crushed garlic, salt, pepper, and balsamic vinegar until they are evenly covered.4 tablespoons olive oil, 2 tablespoons Parmesan cheese, 3 cloves garlic, 1 tablespoons balsamic vinegar, ¾ cup extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1 ½ teaspoon Worcestershire sauce, ½ cup Parmesan cheese
- Spread the dressed brussel sprouts over a cookie tray with aluminum foil and sprayed with nonstick spray.
- Roast in a 400°F oven for 20 to 25 minutes or until edges of the sprouts begin to brown, turning halfway through. Remove from oven and let cool.
For Parmesan Crisps
- Toss the grated and shredded Parmesan cheese together with salt, pepper and garlic powder.½ cup Parmesan cheese, ½ cup Parmesan cheese, 1 teaspoon garlic powder, Salt and pepper
- Press the mixture into flat circles and lay the circles on a cookie sheet sprayed with nonstick spray.
- Bake at 400 until the cheese is golden and crisp, between 3 and 5 minutes. Remove from oven.
For the Dressing
- Add all of the ingredients for the dressing together and whisk until combined. Whisk again prior to serving.2 tablespoons mayonnaise, 3 garlic cloves, 1 ½ tablespoons Dijon mustard, Salt and pepper
To Assemble the Salad
- Remove the stalks from the kale and chop. Place in a large salad bowl.16 ounces kale, ¼ cup Parmesan cheese
- Add Parmesan cheese and brussel sprouts.
- Toss together and drizzle with salad dressing. Toss again. Serve and garnish with Parmesan cheese crisps.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Roasted Brussel Sprouts Caesar Salad
Serving Size
2 cups
Amount per Serving
Calories
542
% Daily Value*
Fat
49
g
75
%
Saturated Fat
11
g
55
%
Trans Fat
0.01
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
30
g
Cholesterol
23
mg
8
%
Sodium
641
mg
27
%
Potassium
577
mg
16
%
Carbohydrates
13
g
4
%
Fiber
6
g
24
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
8232
IU
165
%
Vitamin C
129
mg
156
%
Calcium
597
mg
60
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
