Roasted Brussel Sprout Salad with Caesar Dressing
This Roasted Brussel Sprouts Salad is a twist on a classic caesar salad. Roasted, shaved Brussel sprouts and garbanzo bean croutons, are tossed with a rich caesar dressing. It is an easy and delicious dinner side dish, but also hearty enough for a lunch entree!
Ingredients
- 1 lb Brussel Sprouts
- 4 tablespoon Olive Oil
- 1 cup Canned Garbanzo Beans
Dressing
- 1 Large Garlic Clove, minced (about 1 Tbsp)
- ½ teaspoon Sea Salt
- 1 tablespoon Anchovy Paste
- 2 Egg Yolks
- ½ teaspoon Dijon Mustard
- 1 tablespoon Lemon Juice (about ½ a lemon)
- ½ cup Vegetable or Avocado Oil
- ½ cup Fresh grated parmesan (not the green can ;) )
Instructions
- Preheat oven to 425℉
- Dry the garbanzo beans with a clean towel and then roughly chop them and place them on a parchment paper lined baking sheet.
- Drizzle or spray garbanzos with olive oil and toss them so that they are evenly coated and evenly spread out on the baking sheet.
- Place them on a top rack in the oven for 15 minutes, or until they are lightly browned.
- While those are crisping up, cut the sprouts into thin slices.
- Place them on a parchment lined baking sheet.
- Drizzle them with olive oil and toss them so they are evenly coated. Then sprinkle with salt and pepper.
- Place them in the oven and roast for 15-20 minutes until they are browned. Stir them once after about 15 minutes.
Salad Dressing
- While the sprouts are roasting, make the salad dressing.
- Mash together the minced garlic, anchovy paste and salt.
- Use a wire whisk to whisk the egg yolks and dijon mustard into the the garlic and anchovy paste mixture. Whisk for about 10 seconds until it is thick and creamy.
- Whisk in the lemon juice.
- Continue to whisk the dressing vigorously while slowly drizzling the oil into the mixture until it is thick and creamy. If the oil starts to puddle, stop drizzling and whisk until it is incorporated. Then, continue drizzling and whisking. It should form a thick, creamy mixture.
- Stir in the grated parmesan cheese.
- Set it aside until ready to serve.
Putting it all together
- When you are ready to serve, toss the warm brussel sprouts with the dressing. Start with about half of the dressing and then add it to taste as you like.
- Top with roasted garbanzo bean crumbs and some shaved fresh parmesan and serve.
- Enjoy!
Notes
Notes:
- This salad can be served warm or cold! To serve it warm, toss the sprouts in the dressing as soon as you take them out of the oven. Then, top with garbanzo croutons and a little more grated parm and serve! To serve it cold, let the sprouts cool and keep the dressing in the fridge until you are ready to serve. Then toss the sprouts with dressing as you would a normal salad. Top with toasted 'banzos and serve!
- Start by using just half of the dressing. You can always add more if you'd like!
- Add some roasted chicken for a heartier main course meal!
- You can substitute the vegetable oil with olive oil, but it will change the flavor, and to me is a little overpowering. You can do half olive oil and half vegetable oil as well. It will still have the olive oil flavor, but not quite as strong.
- Feel free to add a little more lemon juice if you like a little brighter, more lemony flavor!
- Enjoy!
Nutrition
Serving: 1cup | Calories: 542kcal | Carbohydrates: 18g | Protein: 12g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 810mg | Potassium: 563mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1101IU | Vitamin C: 98mg | Calcium: 196mg | Iron: 3mg