Brussel Sprout Caesar Salad
Ingredients
The salad
-
4
cups
Brussel sprouts, thinly sliced
-
1½
cups
mini potatoes, halved or quartered
-
1½
cups
stale or regular bread, cut into bite-size pieces
-
3
tbsp
olive oil
-
to taste
salt and pepper
-
1
tbsp
garlic powder
-
1
tbsp
umami powder (optional)
The dressing
-
2
tbsp
vegan mayo
-
2
tbsp
olive oil
-
1
tbsp
dijon mustard
-
1
tbsp
capers
-
1
tbsp
vegan Worcestershire sauce
-
juice of one
lemon
-
to taste
salt and pepper
-
1
tsp
garlic powder
-
¼ – ½
cup
shaved vegan or regular parmesan cheese (to serve)
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- On one baking sheet, add the potatoes and bread, dust with 3 tbsp of olive oil and salt and pepper, and cook for 25-30 minutes, turning occasionally.
- On the other baking sheet, add the brussel sprouts, dust with garlic powder and umami powder, and bake for 20 minutes, turning halfway through.
- While the vegetables bake, prepare the dressing by combining all dressing ingredients in a jar and shaking to combine.
- Once cooked, let the ingredients cool, then combine everything in a large mixing bowl, drizzle with dressing, and dust with parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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