Active Time: 25 mins

Total Time: 25 mins

Servings: 4

Nutrition Profile: Sesame-Free, Nut-Free, High-Fiber, Heart-Healthy, High-Protein

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Ingredients:

- 2 tablespoons canola oil

- 1 pound medium Brussels sprouts, trimmed and halved lengthwise

- 2 teaspoons grated lemon zest

- 2 tablespoons lemon juice

- 1 tablespoon mayonnaise

- 1 small clove garlic, finely chopped

- 1 teaspoon white-wine vinegar

- 1 teaspoon Worcestershire sauce

- 1/2 teaspoon ground pepper

- 4 tablespoons grated Parmesan cheese, divided

- 2 cups chopped romaine lettuce hearts

- 1/2 cup Caesar-seasoned croutons, coarsely chopped

Directions:

1. Preheat the oven to 425°F. Heat the canola oil in a large cast-iron skillet over medium-high heat until shimmering. Add the Brussels sprouts, cut-sides down, and cook undisturbed until they are golden brown on the bottom, which should take around 4 to 5 minutes.

2. Flip the Brussels sprouts and transfer them to the oven. Roast them until they are browned on the edges and tender-crisp, which should take around 6 to 8 minutes. Let them cool slightly for about 5 minutes.

3. Meanwhile, whisk together the lemon zest, lemon juice, mayonnaise, garlic, vinegar, Worcestershire sauce, pepper, and 3 tablespoons of Parmesan cheese in a large bowl until smooth. Add the Brussels sprouts, romaine lettuce, and croutons, and toss them until they are evenly coated.

4. Divide the mixture among 4 plates and sprinkle evenly with the remaining 1 tablespoon of Parmesan cheese.