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5 from 3 votes

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!
Servings: 4 -6
Author: Pamela

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

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.