RECIPE: Crispy Caesar Brussels Sprouts

Place the prepared brussels sprouts in a large pot- fill the pot with enough water to cover the brussels sprouts by about an inch.
Add a pinch of salt to the water to season the sprouts as they cook- bring the water to a boil over high heat.
Once boiling, reduce the heat to medium and let the sprouts simmer for 8-10 minutes or until they are fork tender.
Drain the sprouts well in a colander and pat dry.
In a large bowl, toss the sprouts with¼ cup caesar dressing, salt, and pepper, making sure they are evenly coated.
Spill the brussels out onto a lined sheet tray- using a heavier, flat object (like a drinking glass), smash the brussels flat.
Roast in a 425° F for 20 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.
To serve, flash fry to order.
Drizzle each order with remaining caesar dressing, then top with parmesan and crushed croutons.