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Brussels Sprouts Caesar

Rated as 5 out of 5 Stars

"This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold."
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40 m servings 199
Original recipe yields 6 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
  3. Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
  4. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  5. Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
  6. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Nutrition Facts

Per Serving: 199 calories; 14 16.9 6.7 16 165 Full nutrition

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Recipe as written is a strong 5 star...adding an anchovy? Makes it a 10! Thank you so much for the recipe!

Made half quantity, very good!

Made as written and this was excellent! This will be a must for my holiday dinners from now on.