Ingredients
6
6 servings
- •2 (16 ounce) packages Brussels sprouts
- •1 tablespoon olive oil
- •1 teaspoon smoked paprika
- •0.25 teaspoon sea salt
- •0.25 cup heavy whipping cream
- •3 tablespoons grated Parmesan cheese
- •3 tablespoons olive oil
- •1 lemon, zested and juiced
- •1 tablespoon red wine vinegar
- •2 cloves garlic, minced
- •1 teaspoon brown mustard
- •1 teaspoon smoked paprika
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
- Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
- Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
- Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
- Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.
Nutritional Facts
Per 6 servings
- Calories: 199
- Carbohydrate: 17g
- Fat: 14g
- Fiber: 7g
- Protein: 7g
- Sugar: 4g
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