Roasted Brussels Sprouts Romaine Salad

Vegan take on a Caesar salad which is so much better than a Caesar salad!

Ingredients

• Romaine Lettuce
• Brussels Sprouts
• Bread
• Tahini
• Dijon Mustard
• Olive Oil
• Optional: asparagus, cucumbers, vegan parmesan

Steps

1. Slice 2 cups of Brussels sprouts in half
2. Roast Brussels sprouts: I have a roasting oven so I roasted the brussels sprouts for 10 minutes in that oven at 250F and then tossed in oil, seasoned with salt and pepper, and baked in conventional oven at 450F for another 10 minutes (cut side down)
3. If also adding asparagus, cut 8 spears into 2-inch bits and add during the conventional bake (tossed in oil, seasoned with dash of salt)
4. While vegetables are roasting, prepare lettuce and dressing.
5. Prepare lettuce: rinse, dry, and tear Romaine lettuce into bite-sized pieces (tearing lettuce prevents the red discoloration you get when lettuce is chopped) to provide about 2 cups of Romaine
6. Prepare dressing: whisk together 2 Tbsp Tahini, 2 Tbsp olive oil, 1 tsp mustard — whisk vigorously until mixture is creamy, add oil to make it creamier
7. Make croutons: I use regular sliced whole wheat bread which I then slice into strips which I then tear, by hand, into crouton-sized chunks. Toss the chunks in 1 Tbsp olive oil + 1/4 tsp pepper + dash of salt + 1 tsp oregano + 1/2 tsp crushed red pepper + 1/4 tsp garlic powder
8. Once vegetables are done, place the bread pieces into the oven for about 5 minutes (check them at 3 minutes and 1-minute intervals thereafter, until done — should be golden, but a minute too long will result in burnt bits so watch carefully)
9. Thickly slice then quarter cucumber
10. Toss vegetables, cucumber, and romaine together with the dressing
11. Top with vegan parmesan and croutons
12. Green goddess dressing drizzled on top of this also tastes good