I recently tested out a broccoli Caesar salad recipe that my friend (and v talented recipe writer and chef) Sophie wrote, and it was delicious – something about the pairing of the roasted broccoli with the rich, salty, umami Caesar dressing just really worked, so I’ve been thinking about doing something similar with Brussels sprouts ever since.
Think you don’t like sprouts? Let me change your mind. Seriously, I hate to toot my own horn, but these were genuinely the best sprouts I’ve ever eaten. Combining crispy-edged, tender roasted sprouts with a creamy, salty, Caesar dressing, crunchy croutons and parmesan is a real game changer. It makes a really great side for a roast chicken dinner, but I also discovered that it’s absolutely DELICIOUS re-worked into a pasta dish. So, scroll down to find a bonus recipe for my Ceasar sprout spaghetti! Two for the price of one guys, you’re welcome.
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Anna Lawson eats... 