Roasted Brussels Sprouts Caesar Salad

This is the salad I reach for when I want something that feels a little fancy but still totally doable on a weeknight. The Brussels sprouts get deeply golden and a little crisp (hello, flavor), the tahini Caesar dressing is creamy and punchy, and the crunchy breadcrumbs on top? They’re basically salad jewelry.

Why You’ll Love This Roasted Brussels Sprouts Caesar Salad

• It’s cozy-meets-fresh. Warm roasted sprouts + creamy Caesar vibes = comfort food in salad form.
• Big texture energy. Crisp edges, creamy dressing, crunchy breadcrumbs, nutty seeds… it’s doing the most (in a good way).
• Perfect for picky eaters… oddly enough. Roasting Brussels sprouts makes them sweeter and less “cabbage-y,” which wins over a lot of skeptics.

Ingredients You’ll Need

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 you don’t have tahini)
• 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, broken into craggy pieces
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons roasted sunflower seeds

How to Make Roasted Brussels Sprouts Caesar Salad

1) Roast the Brussels Sprouts (aka the glow-up)

1. Toss the halved Brussels sprouts with 2 tablespoons olive oil until coated. Season with salt and pepper.
2. Spread them on a baking sheet cut-side down in a single layer. (Cut-side down = caramelization magic.)
3. Remove the foil and keep roasting another 7–10 minutes until they’re deep golden brown.

Aneta tip: If you peek in and think, “Wow these are getting dark,” that’s not a problem—that’s the point. Deep golden equals nutty, sweet, and delicious.

2) Make the Tahini Caesar Dressing (creamy + bold)

1. On a cutting board, mound the anchovies, garlic, and ¾ teaspoon salt.
2. Mince them together until combined, then keep mashing and scraping with the side of your knife until you get a smooth paste.
   • Shortcut options: mortar and pestle, grated garlic, or anchovy paste.
3. In a large bowl, whisk together:
   • tahini
   • lemon juice
   • Dijon mustard
4. Place the bowl on a damp towel (so it doesn’t spin around like it’s training for the Olympics).
5. Add a splash of water and whisk until it’s the consistency of heavy cream. Add more water if needed.
6. Whisk in the anchovy-garlic paste and the Parmesan.
7. Taste and season with salt and pepper as needed.

What if it looks weird at first? Tahini can seize up and get stiff when lemon hits it. Don’t panic. Just keep whisking and add a splash of water—like you’re bringing it back from the brink. Because you are.

3) Make the Crunchy Breadcrumbs

These are not optional in my heart.

1. Spread in a single layer on a sheet pan.
2. Roast on the middle rack until golden and crunchy, about 5 minutes.

Keep an eye on them—breadcrumbs go from “toasty” to “charcoal” faster than you can say “I was only gone for a second.”

4) Assemble the Salad

1. Move to a serving platter.
2. Top with the breadcrumbs and roasted sunflower seeds.

And just like that, you made a Roasted Brussels Sprouts Caesar Salad that tastes like it belongs on a restaurant menu with a $16 price tag.

Cooking Tips That Make It Even Better

• Don’t overcrowd the pan. Brussels sprouts need breathing room to brown. If they’re piled up, they steam and get soft. Still edible, but less “wow.”
• Adjust dressing thickness easily. Too thick? Add water a teaspoon at a time. Too thin? Add a little more tahini or Parmesan.
• Make the crumbs extra crunchy. Use slightly stale bread. Fresh bread works too, but stale bread turns into perfect craggy crunch.

A Little Story From My Kitchen

Then I roasted them at high heat until they turned golden and sweet—and suddenly my family started “taste testing” them straight off the pan. You know it’s real when you catch someone hovering by the stove like a snacky little kitchen gremlin. Now this salad is my go-to when I want something fresh but still comforting, especially when I’m hosting and need a side that makes people ask for the recipe.

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FAQs About Roasted Brussels Sprouts Caesar Salad

Can I make Roasted Brussels Sprouts Caesar Salad ahead of time?

Yes! Roast the Brussels sprouts and make the dressing in advance. Store separately. Toss together before serving and add breadcrumbs at the last second so they stay crunchy.

What can I use instead of tahini in the dressing?

Do I have to use anchovies?

Anchovies give that true Caesar flavor (salty, savory depth). If you’re truly not into it, you can skip them—but consider adding a tiny splash of Worcestershire sauce for a similar vibe.

How do I store leftovers?

Store dressed Brussels sprouts in an airtight container in the fridge for up to 3 days. Keep breadcrumbs separate if possible. If they’re already mixed in, they’ll soften—but honestly, it still tastes great.

Can I add protein to make it a full meal?

The Salad You’ll Want on Repeat

If you’ve been looking for a way to make salad feel exciting again, Roasted Brussels Sprouts Caesar Salad is your answer. It’s warm, crunchy, creamy, and just bold enough to feel special—without making you work overtime in the kitchen.

Make it for dinner, bring it to a gathering, or eat it straight from the serving platter while “cleaning up.” (No judgment. That’s chef behavior.) And when you do, I hope this Roasted Brussels Sprouts Caesar Salad brings a little extra magic to your table.

Keep the Caesar Magic Going (More Ideas!)

• Craving something warm and cozy to pair with your Roasted Brussels Sprouts Caesar Salad? Make a bowl of Creamy Garlic Parmesan Broccoli as a quick, kid-friendly side (because crunchy salad + creamy veggies = balance).
• Want to turn this into a full dinner without overthinking it? Add a simple main like Mediterranean Grilled Chicken Thighs that stay juicy every time—they’re bold, easy, and perfect next to that Caesar dressing.

Now tell me—did you make this recipe? Please leave a review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know how it turned out for you!

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Roasted Brussels Sprouts Caesar Salad

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• 
  Author: Aneta

• Total Time: 40 minutes

• Yield: 6 servings

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.

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Ingredients

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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

• 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.

• 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

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