Roasted Brussels Sprouts Caesar Salad Recipe
This Roasted Brussels Sprouts Caesar Salad transforms traditional Caesar elements into a vibrant, healthy dish featuring caramelized Brussels sprouts tossed in a creamy tahini Caesar dressing, topped with crunchy homemade whole-wheat breadcrumbs and roasted sunflower seeds. It’s a perfect side dish or light meal with rich umami flavors and satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Salt
Ingredients
Brussels Sprouts
- 2 tablespoons extra-virgin olive oil
- 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and black pepper, to taste
Tahini Caesar Dressing
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- ¾ teaspoon kosher salt
- 2 tablespoons tahini (or 1 egg yolk as substitute)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Parmesan cheese, finely grated
Breadcrumbs
- 2 cups hearty whole-wheat bread, broken into craggy pieces
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons roasted sunflower seeds
Instructions
- Roast Brussels Sprouts: Preheat your oven to 500°F with the racks positioned in the middle and lowest slots. Toss the trimmed and halved Brussels sprouts with 2 tablespoons of olive oil, then season generously with kosher salt and black pepper. Spread the sprouts, cut side down, on a baking sheet in a single layer. Cover the baking sheet tightly with foil and roast on the lowest rack for 10 minutes. Afterward, remove the foil and continue roasting for another 7 to 10 minutes until the sprouts are deeply golden brown.
- Prepare Tahini Caesar Dressing: On a cutting board, mound the chopped anchovies, garlic, and ¾ teaspoon kosher salt, then mince together with a chef’s knife until it forms a smooth, paste-like consistency, mashing and scraping repeatedly. In a large bowl, whisk together tahini, fresh lemon juice, and Dijon mustard. Secure the bowl on a damp towel and slowly drizzle in 3 tablespoons of olive oil while whisking vigorously, creating a thick, glossy emulsion similar to mayonnaise. Adjust the consistency by adding small amounts of water until it resembles heavy cream. Stir in the anchovy paste and finely grated Parmesan cheese, whisking until smooth. Season with additional salt and pepper to taste.
- Toss Brussels Sprouts in Dressing: Transfer the warm roasted Brussels sprouts into the bowl with the tahini Caesar dressing and toss well to ensure each sprout is coated evenly.
- Make Breadcrumbs: Toss the whole-wheat bread pieces with 1 tablespoon of olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet. Roast on the middle rack in the oven until golden brown and crunchy, about 5 minutes. Once done, mix the toasted breadcrumbs with roasted sunflower seeds.
- Assemble Salad: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle the toasted breadcrumb and sunflower seed mixture over the top as a crunchy garnish. Serve immediately for best texture and flavor.
Notes
- Anchovies: For the best flavor, use whole anchovy fillets packed in oil from the canned fish aisle rather than anchovy paste, noting that about ½ teaspoon of anchovy paste equates to one fillet.
- Variations for Dressing: While this recipe uses a tahini-based Caesar dressing, feel free to substitute with your favorite homemade or store-bought Caesar dressing if preferred.
- Frozen Brussels Sprouts: Avoid using frozen Brussels sprouts for roasting, as their excess moisture prevents proper browning and caramelization.
