Brussels Sprouts Caesar

• 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

1. Preheat oven to 425 degrees F (220 degrees C).
2. Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
3. 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.
4. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
5. 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.
6. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

brussels sprouts, olive oil, paprika, salt, heavy whipping cream, parmesan cheese, red wine vinegar, lemon, garlic, brown mustard

Taken from www.allrecipes.com/recipe/261780/brussels-sprouts-caesar/ (may not work)