Take everything you love about a Caesar salad and add some Brussels Sprouts and you have your new favorite side dish. The rich and zesty dressing topped with toasted breadcrumbs and Parmesan is complete perfection.
About This Recipe
The first time I made these was for a party, and the host wanted a big green salad or a Caesar salad and some type of green vegetable, so I thought, “how about a green salad and some Caesar Brussels Sprouts?”
Umami You know how you get Brussel sprouts at restaurants and they blow your mind and then you make them at home and don’t get the same “wow” effect? It’s because they use some type of umami ingredient like fish sauce or soy sauce and something sweet so it is packed with sweet-salty richness. Caesar dressing has that umami effect from the anchovies, Worcestershire, and Parmesan.
Caesar Dressing This is my go-to dressing for my Ultimate Caesar Salad. Dukes mayonnaise is so good that it taste homemade. Plus, I don’t make my caesar with a raw egg because there is always someone weirded out by it or pregnant, therefore I like to keep it crowd friendly. If you aren’t a huge anchovy fan, the amount in this dressing isn’t overpowering but you can omit it if needed. I use caper brine because it adds the perfect briney, salty layer to the dressing. If you like the raw garlic bite, add the fresh garlic. I like to use garlic powder because sometimes the raw garlic can be a little over powering.
Toasted Bread Crumbs This adds the salty crunch that everyone loves in a Caesar salad. If you are making this ahead, wait to garnish until right before serving. If you are eating low carb or gluten free, simply omit. This dish will still be delicious without.
Make Ahead If you are making this dish ahead of time, simply roast the brussel sprouts, let cool, place in an oven safe dish and place in the fridge. You can make the dressing and toast the breadcrumbs ahead as well. When you are ready to serve, reheat brussel sprouts, toss with dressing and top with parmesan and breadcrumbs.
Lemon If you love anything with a little extra acid, you should definitely squeeze a little lemon on top of these. It takes the flavor to the next level. So good!
Recipe
Caesar Brussels Sprouts
Everything you love about a Caesar salad but with crispy Brussel Sprouts!
Ingredients
- 2 lbs. Brussels Sprouts, trimmed and cut in half
- 5 Tbsp. Olive Oil, divided
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 1/2 C Caesar Dressing, my recipe below or your favorite store bought
- 3 Tbsp Parmesan
- 1/2 c Panko Bread Crumbs, optional
- **FOR THE CAESAR DRESSING**
- 1/4 Cup Duke’s Mayonnaise
- 1/2 tsp Anchovy paste, or 1 Anchovy
- 1/2 tsp Whole Grain Mustard
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Caper Brine or Red Wine Vinegar
- 1/4 tsp Garlic Powder or 1 Clove Garlic, minced
- 2 Tbsp Parmesan Cheese
- Cracked Black Pepper
- 1 Lemon, sliced into wedges, optional
Directions
- Step 1 Preheat oven to 400 degrees and line a large sheet pan with aluminum foil.
- Step 2 Toss brussels sprouts thoroughly with 4 Tbsp olive oil, salt and pepper and place on the sheet pan.
- Step 3 Roast for 30-40 minutes or until golden and crispy.
- Step 4 While Brussels sprouts are roasting, combine all of the caesar dressing ingredients in a bowl. Stir until combined, and season to taste.
- Step 5 In a medium sauté pan on medium heat, at 1 Tbsp oil, breadcrumbs. Toast until golden brown, about 3-5 minutes, stirring occasionally. Season with a pinch of salt and pepper.
- Step 6 Toss Brussels sprouts with caesar dressing, starting with 1/4 c of dressing and add more if needed.
- Step 7 Top with parmesan and bread crumbs. Serve with lemon wedges, optional.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
