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Caesar-style Brussels Sprouts
For the Brussels sprouts:
-4 cups of Brussels sprouts
For the dressing:
-2 whole anchovies
-Half a lemon; juiced
-2 teaspoons of Dijon mustard
-1 teaspoon of Worcestshire sauce
-3 tablespoons of parmesan cheese
-Freshly cracked pepper; as desired
For the Brussels sprouts:
Equip a food processor with shredder blade. Feeding sprouts through the mouth of the processor a handful at a time, pulse until shredded. Line a baking sheet with parchment paper. Toss sprouts with oil and spread evenly across baking sheet. Bake at 425˚ for ten minutes or until golden brown.
For the dressing:
In a food processor, pulse anchovies, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan cheese and pepper until blended and smooth. Toss with Brussels sprouts and serve.
