Description
This Roasted Brussels Sprouts Caesar Salad is a warm, flavor-packed twist on the classic. Deeply golden Brussels sprouts are tossed in a creamy tahini Caesar dressing, then topped with crunchy whole-wheat breadcrumbs and sunflower seeds. It’s hearty enough for a light dinner and impressive enough for entertaining.
Ingredients
Scale
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 finely grated Parmesan cheese
- Water, as needed for thinning
Breadcrumbs
- 2 cups hearty whole-wheat bread, torn into craggy pieces
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper, to taste
- 2 tablespoons roasted sunflower seeds
Instructions
- Preheat Oven: Heat oven to 500°F with racks set in the middle and lowest positions.
- Roast Brussels Sprouts:
Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down in a single layer on a baking sheet. Cover tightly with foil and roast on the lowest rack for 10 minutes. Remove foil and continue roasting 7–10 minutes until deeply golden brown. - Make Anchovy Paste:
On a cutting board, mince anchovies, garlic, and salt together. Mash with the side of a knife until a smooth paste forms. - Prepare Dressing:
In a large bowl, whisk tahini, lemon juice, and Dijon mustard. Slowly drizzle in olive oil while whisking constantly until thick and glossy. Add a splash of water and whisk until dressing reaches a heavy cream consistency. Stir in anchovy paste and Parmesan. Season with salt and pepper to taste. - Make Breadcrumbs:
Toss bread pieces with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast on the middle rack for about 5 minutes until golden and crunchy. - Assemble Salad:
Transfer warm Brussels sprouts to the bowl with dressing and toss to coat. Arrange on a serving platter and top with breadcrumbs and sunflower seeds. Serve immediately.
Notes
- For a more traditional Caesar flavor, substitute 1 egg yolk for tahini.
- Don’t overcrowd the pan when roasting—this helps achieve crispy edges.
- Breadcrumbs can be made ahead and stored in an airtight container for up to 3 days.
- Add grilled chicken or chickpeas to turn this into a full meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 10 mg