CRISPY CAESAR BRUSSELS SPROUTS

This recipe makes for a great fall side dish to add to your rotation. It is great for entertaining, enjoying with family, or by yourself. This side dish is nutrient-dense and supplies great fiber while still being delicious. Give this veggie dish a try next time you’re planning your weekly recipes. Enjoy.

---

PREP TIME 10 MIN

COOK TIME 40 MIN

CLEAN UP 8 MIN

YIELDS 2

---

CALORIES 487

FAT 30G

CARBOHYDRATES 24G / 16G NET CARBS

FIBER 8G

PROTEIN 11G

---

WATCH STEP BY STEP

CRISPY CAESAR BRUSSEL SPROUTS

INGREDIENTS:

• organic brussels sprouts, 1 package

• organic garbanzo beans, 1 can

• avocado oil spray

• 3 tsp garlic powder

• 3 tsp onion powder

• 3/4 tsp salt

• 1 tsp cayenne pepper

• 2 tsp smoked paprika

• 1 tbsp olive oil

• 1 1/2 cups grated parmigiano

• pumpkin seeds, for topping

• shaved parmesan, for topping

Homemade Caesar Dressing

• 2 tbsp avocado oil mayo

• 1 tbsp spicy brown mustard

• 1 tsp white wine vinegar

• 2 tbsp grated parmigiano

• 2 tsp worecestshire sauce

• 2 tbsp olive oil

• 1/4 tsp pepper

• salt, a pinch of

METHOD:

1. Preheat oven to 415 degrees. Rinse and drain a can of garbanzo beans. Pat completely dry.

2. Add chickpeas to a bowl and season with olive oil, 2 tsp garlic powder, 2 tsp onion powder, cayenne pepper, smoked paprika, and 1/2 tsp salt. Bake for 35 Minutes.

3. Slice the brussels in half. Cover a sheet pan with parmigiano cheese. Add the halved brussels sprouts. Spray with avocado oil spray. Season with 1 tsp onion and garlic powder, and a 1/4 tsp salt. Bake for 25 minutes.

4. Make the caesar dressing.

5. Remove brussels from the oven and pull apart from the crispy parmigiano sheet.

6. Plate brussels and top with caesar dressing, 1/2 cup chickpeas, pumpkin seeds, and shaved parmesan. Enjoy.

---

NEXT >> MATCHA PANCAKES