Description
Indulge in this vibrant salad featuring roasted Brussels sprouts drizzled with creamy Caesar dressing and topped with crispy breadcrumbs—perfect for any occasion!
Ingredients
Scale
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup creamy Caesar dressing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice them in half lengthwise and toss in a bowl with olive oil, salt, and pepper.
- Spread the halved sprouts on the prepared baking sheet in a single layer. Roast for about 20-25 minutes until tender and caramelized.
- While the Brussels sprouts are roasting, heat olive oil in a skillet over medium heat. Add panko breadcrumbs and sauté until golden brown and crispy, about 3-5 minutes.
- Once roasted, transfer the Brussels sprouts to a large mixing bowl. Drizzle with creamy Caesar dressing and toss gently to coat.
- Top with crispy breadcrumbs and grated Parmesan cheese before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Substitute Brussels sprouts for kale or romaine for variety. Add grilled chicken or chickpeas for extra protein. Assemble right before serving to maintain crunchiness in the breadcrumbs.