Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Ingredients
Dressing:
- ¼cupheavy whipping cream
- 3tablespoonsgrated Parmesan cheese
- 3tablespoonsolive oil
- 1lemon, zested and juiced
- 1tablespoonred wine vinegar
- 2clovesgarlic, minced
- 1teaspoonbrown mustard
- 1teaspoonsmoked paprika
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.
Nutrition Facts (per serving)
| 199 | Calories |
| 14g | Fat |
| 17g | Carbs |
| 7g | Protein |
