Caramelized Brussels Sprout Caesar with Maple Pecans and Crisp Apple

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Toss the halved Brussels sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and the black pepper. Spread them cut-side down on the baking sheet.
3. 3Roast for 18 minutes. Meanwhile, toss the pecan halves with the maple syrup and a pinch of salt.
4. 4Scatter the maple pecans around the sprouts and roast 5 to 7 minutes more, until the sprouts are browned and tender and the pecans smell toasty.
5. 5While everything roasts, mash the minced anchovies with the grated garlic and remaining ¼ teaspoon salt in a large bowl. Whisk in the lemon juice, mayonnaise, remaining 1 tablespoon olive oil, and ⅓ cup Parmesan until smooth.
6. 6Add the warm roasted Brussels sprouts and maple pecans to the dressing and toss until well coated.
7. 7Fold in the apple slices, taste for salt and lemon, then plate and finish with extra Parmesan.

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