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Ingredients
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Crispy Brussels Sprouts
Caesar Dressing
Method
Crispy Brussels Sprouts
Prepare sprouts
Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If some are much larger, quarter them so pieces are uniform in size.
Season
Place halved sprouts in a mixing bowl. Add 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Toss thoroughly so each piece is well coated.
Roast until crispy
Arrange sprouts cut-side down in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Roast in the preheated oven for 20–25 minutes, turning once after 12–15 minutes, until edges are deep golden brown and centers are tender. For extra crispness, broil 1–2 minutes at the end while watching closely.
Finish
Remove from oven and while hot toss with 1 oz finely grated Parmesan and 1 tsp lemon zest (if using). Taste and adjust seasoning with additional salt or pepper if desired. Transfer to a serving platter.
Caesar Dressing
Combine dressing
In a medium bowl whisk together 1 cup mayonnaise, 1 tsp anchovy paste, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp Worcestershire sauce, and 2 tbs grated Parmesan until smooth.
Adjust texture and seasoning
Season dressing with 1 tsp black pepper and taste. If too thick, whisk in water 1 tsp at a time (up to 2 tsp) until desired consistency is reached. Adjust lemon, salt, or anchovy to taste.
Serve
Spoon the Caesar dressing over the warm roasted Brussels sprouts or serve on the side for dipping. Garnish with additional grated Parmesan if desired.