Alex does not like brussels sprouts, but she does like Caesar salad, so maybe she'll like these? Well, not so much as it turns out, but she dislikes them less than most preparations, at least. And symbol and I enjoyed them!

The recipe is for 2 pounds of sprouts; we made it with one pound. Quantities have been adjusted accordingly.

Caesar Brussels Sprouts

Cook's Country December/Janary 2019, by Ashley Moore (p. 9)

Ingredients

• Dressing
  • 1 tbsp red wine vinegar
  • ½ tbsp mayonnaise
  • ½ tbsp worchestershire sauce
  • ½ tbsp roman mustard
  • 2 garlic cloves, minced
  • 2 anchovies, minced
  • ¼ tsp pepper
  • ⅛ tsp salt
  • 1 tbsp olive oil
• Sprouts
  • 1 lb brussels sprouts, trimmed and quartered
  • 1 + 1 tbsp olive oil, divided
  • ⅛ tsp salt
  • ⅛ C panko
  • ¼ C grated parmesan

Directions

1. Whisk together all dressing ingredients in a large bowl.
2. Combine sprouts, 1 tbsp oil, and the salt in a large skillet. Cook, covered, over medium heat, until sprouts are bright green and begin to brown on the underside, ~10 minutes.
3. Uncover and continue cooking, stirring occasionally, until they are deeply browned and can be easily pierced with a paring knife, ~10-15 minutes. Transfer to a bowl or plate and buffer.
4. Combine panko and remaining oil and cook, stirring frequently, until browned, ~3 minutes.
5. Remove from heat and stir in parmesan.
6. Toss sprouts, dressing, and panko together and serve.