Caesar Brussel Sprouts

This is a Salad that is so popular in my family that I never get to have any of the leftovers. If my aunt is around, she will take all the leftovers of this salad with her.  I am actually making this tomorrow, with teenagers home and everyone in and out of the house, I love having this as a go-to snack.  Watch out its addictive.  #junkfoodkids on Instagram when you make a junkfoodkids recipe and get featured in the weekly recipe roundup.

Makes 6 servings
Carbs  11.3g   Protein  8.3g

1 lb. fresh Brussel sprouts shaved

1 garlic clove grated
2/3 cup extra virgin olive oil
1/2 cup grated parmesan and asiago blend cheese
2 tbsp white champagne vinegar
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1tsp lemon juice
1 tsp coconut sugar
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp ground black pepper

1 cup pecans
1 tbsp Irish butter
1/2 cayenne pepper

Place brussel sprouts in a bowl.  Put all the dressing ingredients into a blender.  Blend on medium until ingredients are emulsified.  Pour over brussel sprouts, toss brussel sprouts in dressing until evenly coated with dressing.  Cover bowl and place in refrigerator until ready to serve. Pre-heat oven 350 degrees.  Rough chop Pecans.  Place pecans on a cookie sheet. Roast for about 8 minutes moving around every 3 or four minutes.  Melt butter in a heat-safe bowl in the microwave.  Add Cayenne pepper to butter and whisk.  Toss roasted pecans with butter mixture until evening coated.  Let pecans cool.   When ready to serve the salad, toss in pecans.

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