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If you haven’t gotten on board with brussels sprouts yet, what are you waiting for?  Roasted or shaved, they are nothing short of an amazing side dish.  

Using Jessica from How Sweet It Is, recipe as inspiration, this dish came out delish. 

With Fall in full swing, it’s a great side to add to any dinner party or top with grilled chicken for a weeknight dinner. 

Shaved Brussels Sprouts Ceasar Salad

  • 1 pound brussels sprouts, sliced and stems removed, I used my food processor once I removed stems
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 Tbsp. olive oil
  • freshly shaved Parmigiano-Reggiano cheese

Greek yogurt caesar dressing

  • 4 garlic cloves, minced
  • 3 tablespoons greek yogurt
  • 3 tablespoons parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced (about 1/3 cup if using bottled lemon juice)
  • 1/2 cup olive oil
Optional:  croutons + bacon bits 

Directions:

  1. Preheat the oven to 375 degrees F. Spread the bread cubes on a baking sheet.
  2. Heat a large skillet over medium heat and add olive oil and shaved brussels sprouts and salt and pepper .
  3. Stir well and cook for 5-6 minutes until brussels sprouts are browned and softened. 
  4. As they cook, make the dressing by blending all ingredients together. Set aside.
  5. When brussels sprouts are done, add 2-4 tablespoons of dressing and fresh cheese and serve! 
  6. Save extra dressing for another recipe or a salad!

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