Roasted Brussels Sprouts and Kale Caesar Salad

50m

1 1/2 lb
brussel sprouts shredded, tough stems removed
4 tbsp
olive oil, divided
1 tsp
sea salt
a dash
pepper
1
mini baguette, cut into bite sized cubes
5 cloves
garlic, minced
1/4 cup
tahini
Juice
of one lemon
6 tbsp
filtered water
1/4 cup
nutritional yeast
2 tsp
dijon mustard
1 bunch
kale, stems removed and finely chopped
2
bartlett pears, rustically cubed
  1. Preheat the oven to 425ºF with a rack in the middle.

  2. On a parchment lined baking sheet toss Brussels, 1/2 of the oil, 1/2 of the salt, and a pinch of pepper until Brussels are well covered.

  3. Place in oven and roast for 15 minutes, or until the Brussels are tender and browned. Remove from the heat and set aside. Allow Brussels to cool to room temperature.

  4. While Brussels are cooling, reduce the oven to 400ºF. On a parchment lined baking sheet toss the baguette, 3/5 of the garlic and the remaining oil until baguette is well covered. Bake for 15 minutes, or until croutons are dry and crusty. Set aside and allow to cool to room temperature.

  5. Meanwhile, in a high-speed blender, blend tahini, lemon juice, water, remaining garlic, yeast, mustard, and remaining sea salt until smooth. Set aside.

  6. To assemble: In a large bowl gently toss roasted Brussels, with kale, pears, croutons, and dressing until well combined. Serve and enjoy.

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