Brussels Sprouts Caesar - cooking recipe

Ingredients

2 (16 ounce) packages Brussels sprouts
1/4 cup olive oil, divided
2 teaspoons smoked paprika, divided
1/4 teaspoon sea salt
1/4 cup heavy whipping cream
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon brown mustard

Preparation

Preheat oven to 425 degrees F (220 degrees C).
Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.