top of page
  • Writer's pictureMeagan Currell

crispy brussels sprout “caesar” salad

A twist on everyone's favorite broccoli caesar recipe, this is essentially identical but using brussels sprouts instead of broccoli and adding capers to the dressing! Full of fiber and supportive cruciferous plant nutrients, it's the perfect fall salad. There's a decent amount of protein with the yogurt-based dressing and chickpeas, but you could also add chicken or bacon for a little more protein. This recipe ensures that you get the crispiest brussels sprouts by scoring the brussels sprouts with x's, placing face down on parmesan and olive oil coated parchment paper, and baking in the oven.


Hope you love it! xo

ingredients for the salad

2 cups brussels sprouts, cut in half lengthwise

3 tbsp olive oil

1/4 cup shaved parmesan

1 tsp garlic salt

1 slice sourdough bread

1/2 can chickpeas (or ~8 oz)

1/4 tsp sea salt

1/4 tsp paprika

1 tsp pine nuts


ingredients for the dressing

3 tbsp chobani greek yogurt

1 tbsp olive oil

1 tbsp minced capers

1 tsp dijon

1 tsp parmesan cheese

1/4 tsp minced garlic

juice of 1/2 lemon

pinch of sea salt

recipe (makes 2 servings)

  1. preheat oven to 350F

  2. prepare the brussels sprouts by scoring the flat side of the brussels sprout with little x's using a knife

  3. on a large sheet pan lined with parchment paper, drizzle 1 tbsp olive oil, 1/2 tsp garlic salt, and add a thin layer of parmesan (2-3 tbsp) so that it fully coats the sheet pan

  4. place the brussels sprouts face down onto the sheet pan and bake in the oven for 25-28 mins until cheese is crispy

  5. rinse and dry the chickpeas, place onto a small sheet pan with 1/2 tbsp olive oil, paprika, and sea salt

  6. place seasoned chickpeas into the oven to cook for 20-25 mins until golden brown

  7. crumble the piece of sourdough bread onto a small sheet pan, toss to coat with 1/2 tbsp olive oil and 1/2 tsp garlic salt

  8. place bread crumbs into the oven for 10-12 mins until crispy and lightly browned

  9. while everything is cooking in the oven, make the dressing by whisking together greek yogurt, olive oil, capers, garlic, dijon, parmesan cheese, lemon juice, and sea salt

  10. plate the salad starting with the crispy brussels sprouts, then add the roasted chickpeas and pine nuts

  11. drizzle with the "caesar" dressing, top with bread crumbs and a little extra parmesan cheese, and enjoy!

prep time: 45 mins

nutrition per serving: 577 calories, 20g protein, 38g carbohydrate, 35g fat, 13g fiber.

 


28,859 views1 comment

Recent Posts

See All
bottom of page