Parmesan Crusted Brussels Cesar Bites

Great appetizer reminiscent of a good ceaser salad, just in one bite!

What you need for the Brussels sprouts:

• 2 cups Brussel sprouts
• 1 Tbsp. Olive oil
• Salt and pepper
• 1 block Parmesan cheese, finely grated

What you need for the ceaser sauce:

• 1 tsp Anchovy paste
• 3 Tbs olive oil
• 1/2 lemon squeezed for juice
• 1 medium garlic clove, grated finely
• 1/3 cup Greek yogurt
• Dejion mustard
• Salt to taste
• Black pepper (freshly ground) to taste

Begin by preheating the oven to 475 and pulling the outer layer of leaves off the brussel sprouts until they are clean. Then cut them in half or in thirds if they are large. Spread them out on a cookie sheet, curved side down, and drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, until brussel sprouts are tender and the bottoms are crunchy and golden.

While the brussel sprouts are baking, shred the parmesan cheese in a 1/4 inch thick layer on a new cookie sheet. Once the brussel sprouts are cool enough to touch, flip them flat side down (the opposite side of what they were just baked on) onto the grated cheese. Fit as many brussel sprouts as you can, while leaving small gaps between each piece, onto the cheese layer. Raise the oven temperature to 500 and bake the brussel sprouts again for 5-7 minutes. Make sure the cheese is fully melted, crispy, and golden. Let sit on the sheet for a couple of minutes to cool.

Number of servings: 15

Nutrition Facts/serving: 67kcal, 5g fat, 1g carbs, 1g fiber, 0g sugar, 4g protein