Caesar Brussels Sprouts
By Ashley MoorePublished on October 19, 2018
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Dressing
1 ½ tablespoons lemon juice 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 3 garlic cloves, minced3 anchovy fillets, rinsed and minced½ teaspoon pepper ¼ teaspoon salt 3 tablespoons extra-virgin olive oilBrussels Sprouts
2 pounds brussels sprouts, trimmed and quartered5 tablespoons extra-virgin olive oil Salt and pepper ¼ cup panko bread crumb 1 ounce Parmesan cheese, grated (½ cup)Before You Begin
For the best results, be sure to choose Brussels sprouts with small, tight heads. We found that those measuring no more than 1½ inches in diameter were best. The skillet may seem very full at first in step 2, but the Brussels sprouts will shrink as they cook.
Instructions
- Whisk lemon juice, mayonnaise, Worcestershire, mustard, garlic, anchovies, pepper, and salt in large bowl until combined. Slowly whisk in oil until emulsified; set aside.
- Combine Brussels sprouts, ¼ cup oil, and ¼ teaspoon salt in 12-inch nonstick skillet. Cover skillet, place over medium heat, and cook, stirring occasionally, until Brussels sprouts are bright green and have started to brown, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until Brussels sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, about 5 minutes longer. Transfer Brussels sprouts to rimmed baking sheet and let cool for 15 minutes. Wipe skillet clean with paper towels.
- Combine panko, ¼ teaspoon salt, and remaining 1 tablespoon oil in now-empty skillet and cook over medium heat, stirring frequently, until golden brown, 2 to 4 minutes. Transfer to small bowl and stir in Parmesan.
- Add Brussels sprouts to dressing and gently toss to combine. Transfer to serving platter. Sprinkle with panko mixture and serve.
for the dressing
for the brussels sprouts
Time
1 hourYield
Serves 4 to 6Ingredients
Dressing
Brussels Sprouts
Test Kitchen Techniques
Ingredients
Dressing
Brussels Sprouts
Test Kitchen Techniques
Ingredients
Dressing
Brussels Sprouts
Test Kitchen Techniques
Why This Recipe Works
We were after tender Brussels sprouts coated in a pleasantly pungent Caesar dressing. Slicing the sprouts thin meant the dressing didn't have anything to cling to, and whole or halved sprouts were too cumbersome. We landed on cutting the sprouts into quarters—they maintained their shape during cooking, and the dressing clung to each cut side. For the dressing, we went with a combination of lemon juice, Worcestershire sauce, mustard, garlic, and anchovy fillets along with some mayonnaise for a bright and punchy yet creamy Caesar dressing.
Before You Begin
For the best results, be sure to choose Brussels sprouts with small, tight heads. We found that those measuring no more than 1½ inches in diameter were best. The skillet may seem very full at first in step 2, but the Brussels sprouts will shrink as they cook.
Instructions
- Whisk lemon juice, mayonnaise, Worcestershire, mustard, garlic, anchovies, pepper, and salt in large bowl until combined. Slowly whisk in oil until emulsified; set aside.
- Combine Brussels sprouts, ¼ cup oil, and ¼ teaspoon salt in 12-inch nonstick skillet. Cover skillet, place over medium heat, and cook, stirring occasionally, until Brussels sprouts are bright green and have started to brown, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until Brussels sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, about 5 minutes longer. Transfer Brussels sprouts to rimmed baking sheet and let cool for 15 minutes. Wipe skillet clean with paper towels.
- Combine panko, ¼ teaspoon salt, and remaining 1 tablespoon oil in now-empty skillet and cook over medium heat, stirring frequently, until golden brown, 2 to 4 minutes. Transfer to small bowl and stir in Parmesan.
- Add Brussels sprouts to dressing and gently toss to combine. Transfer to serving platter. Sprinkle with panko mixture and serve.
for the dressing
for the brussels sprouts
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