Cooked - Roasted Keto Parmesan Brussels Sprouts With Caesar Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Keto Parmesan Brussels Sprouts With Caesar Dip

6.0

1 lb large Brussels sprouts, trimmed and halved lengthwise

4 Tbsp olive oil

¾ tsp sea salt

Freshly ground pepper

¾ cup grated Parmesan cheese, divided

¾ cup mayonnaise

2 tsp fresh lemon juice

1 tsp anchovy paste

1 tsp Worcestershire sauce

1 tsp Dijon mustard

Pinch of red pepper flakes (optional)

Preheat the oven to 425°F (220°F). Set a rack in the middle of the oven. Line a rimmed baking sheet with aluminum foil and place it in the oven while it heats.
In a bowl, toss together the Brussels sprouts, olive oil, salt, and a pinch of black pepper. Arrange the brussels sprouts on the hot baking sheet in a single layer, cut-side down.
Roast for 15 minutes. Flip the brussels sprouts and sprinkle with two-thirds of the Parmesan cheese. Continue roasting until the Brussels sprouts are deeply golden, crispy, and tender, 12 to 15 minutes more.
Meanwhile, in a medium bowl, combine the mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, mustard, the remaining Parmesan cheese, and a generous pinch of salt and pepper. Whisk to combine, then scoop the dip into a small serving bowl.
Transfer the Brussels sprouts and surrounding crispy Parmesan bits to a platter. Serve with the Caesar dip.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥦Vegetable Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 87 weeks ago

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