Roasted Brussels Sprouts Caesar Salad

Roasted Brussels Sprouts Caesar Salad

By Brava Chef Andrew

Created by Brava

Servings

1-2

Active Time

~5 mins

Total Time

~19 mins

About this Recipe

You love Caesar Salad and Brussels Sprouts, and we know you’ll love them together in this easy salad. To make, roast brussels sprouts in Brava, and while they roast, whip up a quick caesar dressing. Toss brussels in dressing while warm, and bring it all together with croutons for texture. Anchovies give Caesar dressing its classic punch of flavor, and can easily be substituted for worcestershire or fish sauce, if preferred.

About this Recipe

You love Caesar Salad and Brussels Sprouts, and we know you’ll love them together in this easy salad. To make, roast brussels sprouts in Brava, and while they roast, whip up a quick caesar dressing. Toss brussels in dressing while warm, and bring it all together with croutons for texture. Anchovies give Caesar dressing its classic punch of flavor, and can easily be substituted for worcestershire or fish sauce, if preferred.

Ingredients

  • 5 cups halved brussels sprouts
  • 1 clove garlic, diced
  • 1 teaspoon fish sauce, diced anchovies, or worcestershire sauce
  • 1 lemon
  • ¼ cup grated Parmigiano-Reggiano
  • 2 oz croutons

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

mixing bowl

Nutrition Information

Allergens: Milk, Fish, Wheat (Gluten)

Tags

  • Chef's Picks
  • Dinner
  • Starter
  • Kid Friendly
  • American
  • BBQ
  • Californian
  • Metal Tray
  • Recipes
  • Salad
  • Sides
  • Vegetables
  • Year Round
  1. 1

    Prep Brussels Sprouts

    • In medium bowl, toss together Brussels sprouts, 2 tablespoons cooking oil and a pinch of salt.
    • Select “Roasted Brussels Sprouts Caesar Salad” on your Brava touchscreen and follow instructions to evenly spread Brussels sprouts, cut side down, in Zones 1, 2 and 3 of metal tray.
    • Slide metal tray into top shelf.
    • Press green button to begin cooking.
  2. 2

    Make vinaigrette

    • While food cooks, prepare vinaigrette.
    • In small bowl, combine garlic, anchovy, juice of 1 lemon, 3 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, ½ teaspoon pepper and half of Parmigiano-Reggiano; stir well. Save remaining Parmigiano-Reggiano for salad.
  3. 3

    Toss brussels sprouts with croutons

    • In large bowl, toss together Brussels sprouts, and remaining Parmigiano-Reggiano.
    • Using your hands, break croutons into bite-size pieces. Add half to salad; if desired, save remaining croutons for garnish.
  4. 4

    Finish & Serve

    • When your food is done, season salad with salt and pepper, then toss with vinaigrette to taste.
    • If desired, garnish salad with remaining croutons.