Brussels Sprout Salad

• total time: 10 minutes

Ingredients

2 pounds Brussels sprouts, trimmed and shredded

2 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons Caesar dressing, plus more if desired

1/2 lemon, juiced

3/4 cup grated Parmesan cheese, divided, or more as needed

1 1/2 cups fresh breadcrumbs

2 tablespoons butter

1 clove garlic, pressed

Directions

Preheat the oven to 450 degrees F (235 degrees C). Line 2 baking sheets with parchment paper or foil.

Combine Brussels sprouts with olive oil, salt, and pepper in a bowl and toss. Spread into a thin even layer on the prepared baking sheets.

Roast in the preheated oven until lightly browned and crisp, rotating the pans halfway through, about 10 minutes. Let stand to cool to room temperature.

Melt butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring often, until golden brown and crisp. Set aside.

Toss Brussels sprouts with Caesar dressing and lemon juice. Season with salt and pepper if desired. Use a microplane to grate about 1/4 cup cheese over sprouts and toss to combine.

Add sprouts to a serving dish and top with 2/3 of the breadcrumbs. Use a microplane to grate a heaping layer of Parmesan over breadcrumbs (about 1/2 cup, or as desired) and top with remaining breadcrumbs.