Find out how to make a warm Brussels sprouts Caesar salad with crispy quinoa thats plant-based friendly and anchovy-free.
And trust us, this simple salad is so much better when served warm.
You heard that right.
Warm salad is the way to go when making thisBrussels sproutsCaesar salad recipe.
It stars shaved Brussels sprouts, avegan Caesar dressing(no anchovies included), and crispy quinoa.
Because sometimes, cold croutons and limp romaine wont cut it.
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As such, theyve become more and more palatable over the years.
Now, onto our first course.
To make it, Ireland starts by shredding Brussels sprouts and parmesan cheese.
While it bakes away, Ireland then gets started on the Caesar dressingwhich, BTW, is anchovy-free.
That said, she discloses the raw Brussels sprouts might be slightly harder to digest than the cooked version.
This is due toraffinose, an indigestible fiberfound in some vegetables that can produce gas and intestinal discomfort.
Ultimately, the choice is yours, but thiswarmBrussels sprouts salad is sounding even better by the minute.
Preheat the oven to 400F.
Add shredded Brussels to a baking sheet.
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Drizzle with oil, salt, and pepper.
Toss to combine and spread out in an even layer.
Add quinoa to a separate parchment-lined baking sheet.
Drizzle with oil, salt, and pepper.
Toss to combine and spread out in an even layer.
Roast Brussels and quinoa for 20-25 minutes, stirring halfway.
Quinoa should be slightly golden and crispy.
Meanwhile, mix together all the dressing ingredients in a small bowl.
Toss slightly cooled Brussels with dressing.
Garnish with the crispy quinoa and more shaved parm if desired.
Next on the menu?
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