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.