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 250.86 kcal — Moderate 13%
• Protein 7.89 g — Moderate 16%
• Carbohydrate 33.65 g 12%
• Total Fat 10.38 g — Moderate 13%
• Saturated Fat 3.29 g — Moderate 16%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 11.73 mg ⌄ Low Source 4%
• Sodium 288.89 mg — Moderate 13%
• Dietary Fiber 4.63 g — Moderate 17%
• Total Sugars 3.49 g --
• Added Sugars 0.83 g ⌄ Low Source 2%
• Calcium 79.86 mg ⌄ Low Source 6%
• Iron 2.26 mg — Moderate 13%
• Potassium 432.31 mg ⌄ Low Source 9%
• Vitamin A 35.2 mcg ⌄ Low Source 4%
• Vitamin C 102.51 mg ↗ Good Source 114%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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