Roasted Shredded Brussels Sprouts Caesar with Crispy Garlic Breadcrumbs

Yields: 8 servings

| Prep Time | Cook Time | Total Time |

|-----------|-----------|------------|

| 15 minutes | 15 minutes | 30 minutes |

Ingredients

  • 2 pounds Brussels sprouts, trimmed and finely shredded

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt, plus extra to adjust seasoning to taste

  • ½ teaspoon freshly ground black pepper, plus more for finishing

  • 2 tablespoons creamy Caesar dressing, plus extra if you prefer a saucier side dish

  • Juice from ½ fresh lemon

  • ¾ cup grated Parmesan cheese, divided (add more to taste if desired)

  • 1.5 cups fresh breadcrumbs

  • 2 tablespoons unsalted butter

  • 1 clove garlic, pressed or finely minced

Instructions

  1. Preheat your oven to 450 degrees F (235 degrees C), then line two large baking sheets with parchment paper or aluminum foil for quick, easy cleanup later.

  2. Add the shredded Brussels sprouts to a large mixing bowl, then toss with olive oil, salt, and pepper until every piece of sprout is evenly coated. Spread the mixture out into a thin, uniform layer across your prepared baking sheets.

  3. Roast the sprouts in the preheated oven for about 10 minutes, rotating the baking sheets halfway through cooking to ensure even browning. Once done, the sprouts will be lightly browned and crisp around the edges. Remove them from the oven and let them cool completely to room temperature.

  4. While the sprouts cool, melt the butter in a skillet over medium heat. Add the pressed garlic and cook for just 30 seconds, until it becomes fragrant. Stir in the breadcrumbs and cook, stirring often, until the crumbs turn golden brown and crispy. Remove from heat and set aside.

  5. Add the cooled roasted sprouts back to your mixing bowl, then toss with Caesar dressing and fresh lemon juice. Taste and add extra salt and pepper if needed. Grate roughly ¼ cup of Parmesan over the sprouts with a microplane, then toss to combine evenly.

  6. Transfer the dressed sprouts to a serving platter, then sprinkle two-thirds of the crispy garlic breadcrumbs over the top. Grate a generous heaping layer of the remaining Parmesan (about ½ cup, add more for extra cheesy flavor) over the breadcrumbs, then finish by sprinkling the remaining breadcrumbs on top. Serve immediately.