Brussels Sprout Caesar With Parmesan Sweet Potatoes

Cruciferous vegetables, such as Brussels sprouts, contain sulforaphane and other antioxidants that help curb inflammation.

By Robin Asbell | Experience Life

Makes 6 servings
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

12 oz. sweet potato, chopped into ½-in. cubes (about 2 cups)
¼ cup plus 1 tbs. extra-virgin olive oil, divided
½ teaspoon salt
½ cup shredded Parmesan, divided
1 lb. Brussels sprouts, ends trimmed
2 cloves garlic, chopped
1 tbs. chopped anchovy fillets (or 2 tsp. anchovy paste)
2 tbs. lemon juice
1 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
2 tsp. Dijon mustard
More anchovies for topping (optional)

Directions

STEP 1

Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.

STEP 2

Place the sweet potato cubes on the sheet pan, add 1 tablespoon of the olive oil and the salt, then toss to coat.

STEP 3

Roast for 20 minutes, until the sweet potato is tender and browned.

STEP 4

Sprinkle with half of the Parmesan and bake for five to 10 minutes longer, until the cheese is melted and crispy. Scrape from the pan and let cool.

STEP 5

While the sweet potato cubes roast, use a slicer blade on a food processor to slice the Brussels sprouts as thinly as possible. Transfer to a large bowl.

STEP 6

Wipe out the processor bowl and insert the S-blade.

STEP 7

Place the garlic, anchovy, lemon juice, Worcestershire, and pepper in the processor and process until the garlic and anchovy are finely minced.

STEP 8

Scrape down the sides of the bowl, add the Dijon mustard, and process again until smooth.

STEP 9

With the machine running, slowly drizzle the remaining ¼ cup of olive oil through the feed tube. Transfer the dressing to a small bowl or jar.

STEP 10

Drizzle the dressing over the sliced sprouts and toss to coat. Serve topped with the sweet potato cubes, remaining Parmesan, and more anchovies as desired.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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