Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)
This Brussels Sprouts Caesar Salad features roasted Brussels sprouts, toasted breadcrumbs, and shaved Parmesan cheese tossed in a homemade Caesar salad dressing. This perfect side dish is classy enough for a holiday dinner and easy enough for a weeknight!
Why You’ll Love This Brussels Sprouts Caesar Salad
Think of this like a Brussels sprout hash meets traditional Caesar salad. And then prepare yourself to love this much more than you thought you would! Everyone who tried this (especially my son) went bonkers for it and there was never a morsel left.
Instead of romaine lettuce, we’re using Brussels sprouts, and instead of crunchy croutons, we’re using toasted bread crumbs. Just like the classic salad, this version has shaved parmesan cheese and is tossed in a delicious Caesar dressing made from scratch. I’m telling you– never a morsel left!
If you love Caesar-inspired recipes try this Spicy Caesar Salad, this Grilled Caesar-ish Romaine Salad, this Vegetarian Kale Caesar Salad, or this Egg-Free Avocado Caesar Salad Recipe.
Ingredient Notes
- Raw Brussels sprouts: You can buy pre shaved Brussels sprouts or use a food processor to slice them.
- Unrefined, cold-pressed extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Parmesan cheese: Shaved or grated (Use vegan Parmesan if desired).
Classic Caesar Dressing
- Mayonnaise: I like soy-free Vegenaise. You can also use another regular or vegan mayonnaise, raw cashew butter, or tahini.
- Water
- Fresh lemon juice
- Dijon mustard
- Minced garlic cloves
- Capers or anchovies: Omit the Worcestershire if you use anchovies.
- Worcestershire sauce
- Sea salt to taste
- Freshly ground black pepper to taste
- Extra-virgin olive oil
Toasted Breadcrumbs
- Unsalted butter or plant butter
- Extra-virgin olive oil
- Panko breadcrumbs: You can use gluten-free crumbs if necessary.
- Garlic powder
- Sea salt: As needed, depending on how salty the breadcrumbs are.
Step-by-Step Instructions
- Preheat the oven to 400 F degrees or 375 F convection.
- Line two half sheet pans with unbleached parchment paper.
- Arrange Brussels sprouts onto each prepared baking sheet pan. Toss with olive oil, salt, and pepper and spread sprouts in a single layer. Roast in the oven for 18 minutes until lightly golden brown, stirring halfway. They will shrink! Cool just slightly.
- In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
- In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
- In a large bowl, toss Brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.
Expert Tips
- You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
- To make this a main dish, feel free to toss cooked chicken breast in the salad.
- To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature!
Storage Tips
To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, toss the salad with the dressing. Reheat the salad before serving.
For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.
More Salad Recipes
- Grilled Halloumi Salad with Sumac Dressing
- Charred Eggplant Salad
- Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette
- Grilled Squash Salad Recipe
- Fall Market Salad with Pomegranate Vinaigrette
Get the Recipe
Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)
Ingredients
- 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Caesar dressing:
- 6 Tablespoons mayonnaise I like soy-free Vegenaise or raw cashew butter or tahini
- 2 Tablespoons water
- Juice from 1 lemon
- ½ teaspoon Dijon mustard
- 1 large clove garlic or 2 medium garlic cloves minced
- 1 Tablespoon capers drained or anchovies (omit the worcestershire if you use anchovies)
- 1 teaspoon worcestershire sauce
- ⅛ teaspoon sea salt or more to taste
- Freshly ground black pepper to taste
- 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
- Toasted Breadcrumbs:
- 2 Tablespoons unsalted butter or plant butter
- 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
- 1 cup panko breadcrumbs you can use gluten-free crumbs if necessary
- ½ teaspoon garlic powder
- Sea salt as needed depending on how salty the breadcrumbs are
- 4 ounces Parmesan shaved or grated (Use vegan Parmesan if desired)
Instructions
- Preheat the oven to 400 F degrees or 375 F convection.
- Line two half sheet pans with unbleached parchment paper.
- Arrange brussels sprouts on the prepared sheet pans. Toss with olive oil, salt and pepper and spread sprouts in an even layer. Roast in the oven for 18 minutes, stirring halfway. They will shrink! Cool just slightly.
- In the meantime, make the dressing by blending all dressing ingredients in a blender until smooth. Taste for seasoning and set aside.
- In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Don’t leave the stove. The breadcrumbs can burn easily! Stir in the garlic powder and taste for salt. Transfer the breadcrumbs to a paper towel-lined plate. This will help absorb any excess oil and will allow the breadcrumbs to crisp up as they cool. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
- Toss brussels sprouts with the dressing and sprinkle with toasted breadcrumbs and shaved parmesan.
Notes
You can use the slicing disk of the food processor to do this faster. I used the #2 measurement on my Breville slicing disk.
To make this a main dish, feel free to toss cooked chicken breast in the salad.
To make this easy on yourself, make the creamy Caesar dressing in advance, use a food processor to slice the Brussels sprouts, or buy pre-sliced Brussels sprouts. Eat it warm or at room temperature! Storage Tips
To store this Brussels sprouts Caesar salad, keep it undressed and refrigerate it in an airtight container for up to 2-3 days. When you're ready to serve, toss the salad with the dressing. Reheat the salad before serving.
For the dressing, store it separately in a mason jar or a small bowl with a lid in the refrigerator for up to 2 weeks.
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4 Comments
These brussel sprouts were so tasty! The only labor-intensive part was slicing the sprouts, so if you bought pre-sliced, it’d be even easier. The homemade caesar dressing is super easy to whip up with pantry staples. Impressive and delicious side dish that seems like more effort went into it than it actual entails.
yes, you can absolutely use pre-sliced. If you have a slicing disk with your food processor, that is really easy too! I agree – very delicious and special way to eat brussels sprouts.
Delicious and super easy when you buy the brussel sprouts pre-sliced!
it’s a great option!