Brussels Sprouts Caesar Recipe

Name: Carson Kitchens Brussels Sprouts Caesar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g Brussels sprouts; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 100 g Bacon; 200 g Bread (stale or toasted); 2 tbs Bacon fat; 1 cup Mayonnaise; 2 tsp Garlic (minced); 2 tbs Lemon juice; 50 g Parmesan cheese (grated); 1 tsp Worcestershire sauce; 1 tsp Anchovy paste; 30 g Parmesan cheese (shaved); 2 pieces Lemon wedges

Inspired by Carson Kitchen

Time45m

Serves4

parmesan, lardon, bacon fat crouton

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Ingredients

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Brussels Sprouts

1 1/8 lb (500 g) Brussels sprouts

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Croutons

3 1/2 oz (100 g) Bacon

7.05 oz (200 g) Bread (stale or toasted)

2 tbs Bacon fat

Caesar Dressing

1 cup Mayonnaise

2 tsp Garlic (minced)

2 tbs ReaLemon lemon juice

1 3/4 oz (50 g) Parmesan cheese (grated)

1 tsp Original Worcestershire Sauce

1 tsp Anchovy paste

Garnish

1.06 oz (30 g) Parmesan cheese (shaved)

2 pieces Lemon wedges

Method

Preparation

Prepare the Brussels Sprouts

Preheat the oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. Toss with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Make the Croutons

In a skillet, cook the bacon until crispy. Remove and set aside. Using the bacon fat in the skillet, add the bread cubes and toast until golden brown. Remove from heat.

Prepare the Caesar Dressing

In a bowl, whisk together mayonnaise, minced garlic, lemon juice, grated Parmesan, Worcestershire sauce, and anchovy paste until smooth.

Assembly

Combine and Serve

In a large bowl, combine the roasted Brussels sprouts with the croutons and Caesar dressing. Toss gently to coat. Serve topped with shaved Parmesan and lemon wedges.