Caesar Brussels Sprouts

Ingredients:

• DRESSING:

• 1 ½ tablespoons lemon juice

• 1 tablespoon mayonnaise

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 3 garlic cloves, minced

• 3 anchovy fillets, rinsed and minced

• ½ teaspoon pepper

• ¼ teaspoon salt

• 3 tablespoons extra-virgin olive oil

• BRUSSELS SPROUTS:

• 2 pounds brussels sprouts, trimmed and quartered

• 5 tablespoons extra-virgin olive oil

• Salt and pepper

• ¼ cup panko bread crumb

• 1 ounce Parmesan cheese, grated (½ cup)

Directions:

• FOR THE DRESSING: Whisk lemon juice, mayonnaise, Worcestershire, mustard, garlic, anchovies, pepper, and salt in large bowl until combined. Slowly whisk in oil until emulsified; set aside.

• FOR THE BRUSSELS SPROUTS: Combine Brussels sprouts, ¼ cup oil, and ¼ teaspoon salt in 12-inch nonstick skillet. Cover skillet, place over medium heat, and cook, stirring occasionally, until Brussels sprouts are bright green and have started to brown, about 10 minutes.

• Uncover and continue to cook, stirring occasionally, until Brussels sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, about 5 minutes longer. Transfer Brussels sprouts to rimmed baking sheet and let cool for 15 minutes. Wipe skillet clean with paper towels.

• Combine panko, ¼ teaspoon salt, and remaining 1 tablespoon oil in now-empty skillet and cook over medium heat, stirring frequently, until golden brown, 2 to 4 minutes. Transfer to small bowl and stir in Parmesan.

• Add Brussels sprouts to dressing and gently toss to combine. Transfer to serving platter. Sprinkle with panko mixture and serve.

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