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Photo:Jake Sternquist
Jake Sternquist
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1poundmediumBrussels sprouts, trimmed and halved lengthwise2teaspoonsgratedlemon zest2tablespoonslemon juice1tablespoonmayonnaise1smallclove garlic, finely chopped1teaspoonwhite-wine vinegar1teaspoonWorcestershire sauce1/2teaspoonground pepper4tablespoonsgrated Parmesan cheese, divided2cupschoppedromaine lettuce hearts1/2cupCaesar-seasoned croutons, coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1poundmediumBrussels sprouts, trimmed and halved lengthwise
2teaspoonsgratedlemon zest
2tablespoonslemon juice
1tablespoonmayonnaise
1smallclove garlic, finely chopped
1teaspoonwhite-wine vinegar
1teaspoonWorcestershire sauce
1/2teaspoonground pepper
4tablespoonsgrated Parmesan cheese, divided
2cupschoppedromaine lettuce hearts
1/2cupCaesar-seasoned croutons, coarsely chopped
DirectionsPreheat oven to 425°F. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts, cut-sides down; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes.Jake SternquistFlip Brussels sprouts. Transfer to the oven; roast until browned on edges and tender-crisp, 6 to 8 minutes. Let cool slightly, about 5 minutes.Meanwhile, whisk lemon zest, lemon juice, mayonnaise, garlic, vinegar, Worcestershire, pepper and 3 tablespoons Parmesan together in a large bowl until smooth. Add the Brussels sprouts, romaine and croutons; toss until evenly coated.Jake SternquistDivide among 4 plates; sprinkle evenly with the remaining 1 tablespoon Parmesan.Jake SternquistEatingWell.com, January 2024
Directions
Preheat oven to 425°F. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts, cut-sides down; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes.Jake SternquistFlip Brussels sprouts. Transfer to the oven; roast until browned on edges and tender-crisp, 6 to 8 minutes. Let cool slightly, about 5 minutes.Meanwhile, whisk lemon zest, lemon juice, mayonnaise, garlic, vinegar, Worcestershire, pepper and 3 tablespoons Parmesan together in a large bowl until smooth. Add the Brussels sprouts, romaine and croutons; toss until evenly coated.Jake SternquistDivide among 4 plates; sprinkle evenly with the remaining 1 tablespoon Parmesan.Jake Sternquist
Preheat oven to 425°F. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts, cut-sides down; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes.
Flip Brussels sprouts. Transfer to the oven; roast until browned on edges and tender-crisp, 6 to 8 minutes. Let cool slightly, about 5 minutes.
Meanwhile, whisk lemon zest, lemon juice, mayonnaise, garlic, vinegar, Worcestershire, pepper and 3 tablespoons Parmesan together in a large bowl until smooth. Add the Brussels sprouts, romaine and croutons; toss until evenly coated.
Divide among 4 plates; sprinkle evenly with the remaining 1 tablespoon Parmesan.
EatingWell.com, January 2024
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Nutrition Facts(per serving)204Calories13gFat19gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
