roasted brussels sprouts caesar salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salads
- Cuisine: American
Ingredients
For the salad
- 1 lb bacon, cooked and coarsely chopped, reserve 4 full slices
- 3 lbs brussels sprouts, shaved
- 3 tablesoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon pepper
For homemade caesar dressing
- 1 cup mayonnaise or plain Greek yogurt
- ½ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon anchovy paste
- 1 teaspoon worcestershire sauce
Instructions
For the salad
- Preheat oven to 425 degrees.
- Toss brussels sprouts in 3 T olive oil and sprinkle with salt and pepper.
- Line a jelly roll pan with foil and spread brussels sprouts in a single layer. (You may not fit all brussels sprouts on your pan and may have to repeat this step.)
- Roast at 425 degrees for 15-20 minutes until crispy and slightly charred. Remove, repeat with remaining brussels.
- Slice bacon in half. Place in single layer on a foil lined jelly roll pan. Bake at 400 for 15-20 minutes. Cool and chop.
- Cool brussels sprouts, mix with chopped bacon, toss with Caesar dressing.
- Tear reserved slices of bacon and sprinkle on top of salad
For homemade caesar dressing
- Whisk garlic, anchovy paste and worcestershire sauce together.
- Add mayonnaise, parmesan cheese, salt and pepper. Whisk until combined.
- Can store in refrigerator for one week