Caesar Style Brussels Sprouts
As a former Brussels sprouts hater, I’m telling you this recipe will change how you feel about them. How? They aren’t boiled into a pile of soggy sadness which is the source of hate they do not deserve. This version roasts them until the edges are caramelized and slightly crispy, then finishes them with a sharp, tangy Caesar-style dressing. For women in perimenopause, Brussels sprouts are worth considering when your hormones are doing whatever they want and your waistline is ignoring you. A handful of ingredients, one pan, twenty minutes. This is the side dish that converts Brussels sprouts skeptics and quietly does hormone work, too. This pairs well with most roasted or grilled proteins.
Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here
Ingredients
(see printable recipe card down below)
SERVINGS: 4 | Start to finish: 15 minutes
For the dressing:
1 tbsp (5 g) shredded or grated Parmesan cheese
1½ tsp (7.5 g) Dijon mustard
1½ tsp (7.5 ml) fresh lemon juice
1½ tsp (7.5 ml) Worcestershire sauce
1½ tsp (7.5 ml) apple cider vinegar
2 tsp (5 ml) olive oil
⅛ tsp (0.25 g) pepper
For the Brussels sprouts:
1 tbsp (15 ml) olive oil
4 oz (113 g) Brussels sprouts, trimmed and halved lengthwise
¼ cup (27 g) finely chopped walnuts
Swaps and enhancements for hormones (perimenopause) and insulin resistance
swap walnuts for almonds
swap olive oil for avocado oil or coconut oil
add protein with a soft boiled egg or grilled salmon or chicken to transform it from side dish to a meal
How to Make This
In a cast-iron or non-stick skillet over medium-high heat, heat the olive oil about 1 minute. Add the Brussels sprouts and cook until tender with lightly browned edges, stirringly occasionally, about 7 minutes. They should be crisp-tender, not mushy.
Add the walnuts and cook another 3 minutes, stirring often to prevent scorching.
Transfer Brussels sprouts to a bowl, pour in the dressing, toss to coat. Serve.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
This recipe was adapted from American Heart Association Cookbook
Caesar-Style Brussels Sprouts
Ingredients
- 1 tablespoon shredded or grated Parmesan cheese
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons fresh lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons white wine vinegar or apple cider vinegar
- 2 teaspoons olive oil, separated
- ½ teaspoon sugar
- ⅛ teaspoon pepper
- 4 ounces brussels sprouts, trimmed, halved lengthwise
- 1/4 cup bread crumbs or Panko
Instructions
- To a bowl, add first 8 ingredients, reserving 1 tablespoon olive oil for the Brussels Sprouts
- In a cast-iron or non-stick skillet over medium-high heat, heat the remaining 1 tablespoon olive oil about 1 minute. Add the Brussels sprouts and cook until tender with lightly browned edges, stirringly occasionally, about 5 minutes. They should be crisp-tender, not mushy.
- Add the breadcrumbs and cook another 3 minutes, stirring often to prevent scorching.
- Transfer Brussels sprouts to a bowl, pour in the dressing, toss to coat. Serve.
Notes
OPTIONAL SWAPS:
- swap the homemade Caesar style dressing for your favorite bottled brand with the least amount of sugar and preservatives. I’m not a fan of bottled dressing, but no judgment: buy the best you can afford.
- swap breadcrumbs for packaged croutons
Nutrition Info
Fat (g)
5 gFiber (g)
1 gProtein (g)
2 gNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
