Description
This Roasted Brussels Sprouts Caesar Salad is a cozy twist on a classic! Crispy roasted Brussels sprouts tossed in a creamy tahini Caesar dressing and topped with crunchy breadcrumbs and sunflower seeds. It’s the perfect side or light main dish that delivers big flavor with minimal effort.
Ingredients
Brussels Sprouts:
2 tablespoons extra-virgin olive oil
2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
Kosher salt and black pepper
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 if preferred)
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, torn into rustic pieces
1 tablespoon extra-virgin olive oil
2 tablespoons roasted sunflower seeds
Instructions
Roast the Brussels Sprouts:
Preheat oven to 500°F, with racks in the middle and lowest positions.
Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut-side down on a baking sheet, cover with foil, and roast on the lowest rack for 10 minutes. Remove foil and roast another 7–10 minutes, until deep golden brown and crisp.Make the Tahini Caesar Dressing:
On a cutting board, mash together the anchovies, garlic, and salt into a smooth paste.
In a large bowl, whisk tahini, lemon juice, and Dijon mustard. Gradually drizzle in olive oil while whisking until thick and glossy. Add a bit of water to reach the consistency of heavy cream, then whisk in the anchovy paste and Parmesan. Adjust seasoning with salt and pepper.Prepare the Breadcrumbs:
Toss torn bread pieces with olive oil, salt, and pepper. Spread on a sheet pan and bake on the middle rack for 5 minutes, until golden and crunchy. Stir in roasted sunflower seeds.Assemble the Salad:
Toss roasted Brussels sprouts with the dressing until well coated. Transfer to a serving platter and top with breadcrumbs and sunflower seeds. Serve warm or at room temperature.
Notes
For extra crunch, add chopped roasted almonds or pumpkin seeds.
Make the dressing up to 3 days ahead and refrigerate.
Swap tahini for mayonnaise if you prefer a milder flavor.
Perfect as a side dish for roasted meats or a hearty vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg