Shredded Brussels Sprouts Caesar Salad

1. 1

   Preheat the oven to 450 degrees F (235 degrees C). Line two baking sheets with parchment paper or foil.

2. 2

   In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a thin, even layer on the prepared baking sheets.

3. 3

   Roast in the preheated oven until lightly browned and crisp, rotating the pans halfway through, about 10 minutes. Let cool to room temperature.

4. 4

   Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the breadcrumbs and cook, stirring often, until golden brown and crisp. Set aside.

5. 5

   Toss the Brussels sprouts with Caesar dressing and lemon juice. Season with salt and pepper if desired. Use a microplane to grate about 1/4 cup cheese over the sprouts and toss to combine.

6. 6

   Transfer the sprouts to a serving dish and top with 2/3 of the breadcrumbs. Use a microplane to grate a heaping layer of Parmesan over the breadcrumbs (about 1/2 cup, or as desired) and top with the remaining breadcrumbs.

• Calories 250.8 kcal Moderate
• Protein 7.87 g Moderate
• Carbs 33.61 g Moderate
• Total Fat 10.38 g Moderate
• Saturated Fat 3.29 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.73 mg Low Source
• Sodium 288.86 mg Moderate
• Fiber 4.67 g Moderate
• Sugar 3.49 g Moderate
• Added Sugar 0.83 g Low Source
• Calcium 119.29 mg Low Source
• Iron 2.26 mg Moderate
• Potassium 432.35 mg Low Source
• Vitamin A 35.15 mcg_rae Low Source
• Vitamin C 93.28 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄