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You may not be able to buy a wand, but spice shops always feel a little magical. Little glass jars filled with endless colors, textures, scents and tastes. I wonder, shall I make something to eat or conjure a potion or tincture?

Roasted Brussels Sprouts Caesar

Ever since I discovered Savory Spice Shop in Bend, Oregon I’ve been smitten. From the varieties of classic spices like cinnamon to exotic spices like fennel pollen and frankincense, they always seem to have what I’m looking for. Their spices always taste and smell fresh. And I love that I can by just the amount that I need, often by a fraction of an ounce. That helps me keep my home spice supply fresh too.

I was in shopping for spices the other day and Matthew, the shop owner, and I got to talking about cooking and spices. He told me that they were about to release a cookbook highlighting some of their most popular spice blends. Then he made me very very happy by giving me an advance copy. That and permission to share one of the recipes with you!

Matthew-and-Family
Matthew with his wife Betsy and their little ones.

I asked Matthew how he came to own Savory Spice Shop:

My wife Betsy and I were introduced to a Savory Spice Shop in my hometown in 2010 and we fell in love with everything about the store. We are committed to buying most of our food from local farms which means we don’t always know what we are going to get and having a great assortment of spices made our cooking so much more fun and flavorful.

We bought spices online from Savory Spice Shop for awhile and then decided that we should see about opening our own store in Bend. We opened our store in 2011 and we have been having a great time helping people bring fun and flavor to the kitchen.

Here is the cookbook – I’ve bookmarked at least a dozen recipes that I can’t wait to try.

Spice-to-Plate

I decided to share the Roasted Brussels Sprouts Caesar Salad. It caught my eye right away as I leafed through the book and when I saw that it involved smoked paprika, that sealed it.

Brussels Sprouts
Brussels-Sprouts-ready-to-roast

Preparing and assembling the salad is really simple. And you’ll have dressing leftover for another salad or to perk up steamed or roasted vegetables.

More Delicious Recipes with Brussels Sprouts

Roasted Brussels Caesar Salad

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Course: Salad
Calories: 348
Servings: 6 people
This is a great portable salad as it’s great at room temperature or cold

Ingredients  

For the Brussels sprouts:

  • 2 pounds Brussels sprouts
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic sliced 1/8 inch to ¼- thick
  • 2 teaspoons smoked sweet or hot Spanish paprika
  • ¼ teaspoon kosher salt

For the dressing and salad:

  • 4 tablespoons heavy cream
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon minced anchovies or anchovy paste optional
  • 2 tablespoons grated Parmesan cheese
  • 1 lemon zest grated and juiced
  • ½ cup olive oil
  • ½ teaspoon smoked sweet or hot Spanish paprika
  • Kosher salt and coarse ground black pepper
  • ¾ cup Panko bread crumbs (toasted, optional)

Instructions 

  • For the Brussels sprouts: Preheat oven to 425 degrees. Trim about ¼ inch off of the root end of the sprouts then cut lengthwise into thirds. Save any loose leaves that fall off the sprouts. Place butter and oil in the middle of a roasting pan or rimmed baking sheet. Place pan in the oven and allow oil and butter to melt for about 3 minutes. Add sprouts, any extra leaves, and garlic slices to the pan and toss with tongs to lightly coat with melted butter and oil. Sprinkle with paprika and salt and place back in the oven to roast for 20 to 30 minutes, tossing every 5 minutes; you should end up with some crisp leaves and caramelized, browned larger pieces. Transfer to a large bowl to cool.
  • For the dressing and salad: Combine cream, vinegar, Dijon, garlic, anchovies, Parmesan, lemon zest, and juice. Whisk at an even pace while slowly drizzling in the olive oil; the dressing should become smooth and creamy. Stir in paprika and season with salt and pepper to taste. Toss roasted sprouts with dressing and chill in the refrigerator for at least an hour or up to overnight. Fold in bread crumbs just before serving.

Nutrition

Calories: 348kcal | Carbohydrates: 22g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 277mg | Potassium: 676mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1776IU | Vitamin C: 139mg | Calcium: 118mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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18 Comments

  1. Dorothy Dunton says:

    Hi Marissa! I went to the market today, specifically for brussels sprouts to make this. I already had everything else on hand. I love roasted veggies and this will be my dinner (and probably lunch) one day next week. Thanks!

    1. Marissa says:

      I’d love to hear what you think, Dorothy! Thanks…

      1. Dorothy Dunton says:

        Hi Marissa! OH MY! This is delicious! Even my husband who says he doesn’t like roasted vegetables chowed down! I served it with pan roasted, plum glazed duck breast (which we get from D’Artagnan) and roasted sweet potatoes. All I can say, again, is OH MY!

        1. Marissa says:

          That’s fantastic, Dorothy! Plum glazed duck breast sounds incredible too!!

  2. debspots says:

    Marissa, your blog is great, just found you on Instagram! I love brussels sprouts and have been putting smoked paprika on lots of things. I will try these! Fab photos! Check out my new site, too, if you have time!
    deb

    1. Marissa says:

      Hi Deb – thank you! I did check out your blog, it’s lovely. I enjoy the connection you talk about pots and food – makes a lot of sense.

  3. Shikha la mode says:

    I LOVE THIS RECIPE SO MUCH. Seriously. I love eating brussels sprouts but don’t know any other way to make them than just boi/roast with pecans and salt/pepper. THIS ROCKS!!

    1. Marissa says:

      Thanks so much!