Winter is Brussels sprouts season and there are so many ways they can be enjoyed! I believe anyone who claims to not like Brussels sprouts just hasn’t found a recipe they like yet!
I love a Caesar salad, but it’s the dressing really that is the true star. It’s rich and tangy and umami. It’s great as a dressing, a dip or a spread. If you’ve never had Caesar dressing with roasted vegetables, I encourage you to do so immediately! It’s so delicious with broccoli, cauliflower, asparagus, etc,…
In this super simple recipe, I roast Brussels sprouts until brown and crisp. While they are still hot from the oven, I toss them with my homemade Caesar dressing, then toss them with crunchy toasted panko bread crumbs. These make a great side dish, light lunch or snack.
Here’s what you need:
Use any Caesar dressing you prefer. I actually have a recipe that I love and I have included it at the bottom of this page. Once you start making your own dressing, you will never go back to store-bought! You can personalize it to make it suit your own tastes by making it as tangy, cheesy, umami, etc,… as you would like!
Prep the sprouts.
Use a sharp knife to slice off the little bottom stem, then halve the sprout. Toss them with 1/4 cup of olive oil and the salt. It seems like a lot of oil, but it is also a lot of sprouts, and in order for them to brown nicely, they need to be fully coated.
Arrange the sprouts on a large sheet pan lined with parchment. Make sure they are not crowded together. In order to brown properly, they need to each have a little space all to themselves. If they are bunched together, they will steam.
Roast in a preheated 425 degree F oven for 20 minutes, tossing halfway through.
Toast breadcrumbs.
While the sprouts are roasting, pour the panko into a dry pan and heat over a medium-low flame, tossing every couple minutes until they are golden brown. Keep an eye on them. They can burn easily.
Toss with Caesar dressing.
Immediately remove the sprouts from the oven and toss with the dressing. I add quite a good amount of dressing to mine. If you would prefer a something a bit lighter, start with 1/4 to 1/3 cup then add more as needed. Sometimes I use less in the dish and keep extra dressing on the side for dipping, especially if I’m entertaining.
Taste to check for seasonings and add a pinch more of salt if needed. You could also add black pepper, grated parmesan or a squeeze of fresh lemon juice for more flavor!
Top with toasted breadcrumbs.
Transfer to a large bowl or just serve straight off the pan! Sprinkle generously with the toasted breadcrumbs just before serving.
Other recipes to try:
- Bacon, Maple and Balsamic Brussels Sprouts
- Asparagus with Parmesan and Bacon Crumble
- Lemony Garlic Roasted Broccoli
Caesar Roasted Brussels Sprouts
Ingredients
- 2 pounds fresh Brussels sprouts
- 1/2 cup Caesar dressing more or less
- 1/4 cup olive oil
- 1/4 cup panko bread crumbs
- 1/4 tsp kosher salt plus more for finishing
Instructions
- Preheat oven to 425 degrees Fahrenheit.Slice off the bottom stem of the sprouts and halve them. Toss with the olive oil and kosher salt. Arrange them on a parchment-lined sheet pan so they each have their own space. Roast in the preheated oven for 20 minutes.While the sprouts are roasting, toast the breadcrumbs in a dry pan over medium-low flame, stirring every few minutes.Remove the pan from the oven and toss the sprouts with the dressing while they are still hot. Taste and add salt if needed. Pour into a serving bowl or serve straight out the sheet pan. Sprinkle the toasted breadcrumbs all over.
The Best Creamy Caesar Dressing
Ingredients
- 1 cup real mayonnaise
- 2 tsp dijon
- 1 tsp worstchestershire
- 4 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1 oz parmesan
- 1/2 tsp anchovy paste
- 1 clove garlic
Instructions
For a smooth dressing:
- Add all the ingredients to a food processor and pureƩ on high for 20 seconds.
For a thick dressing:
- Grate the garlic on a microplane. Add it to a bowl with the mayo, dijon, worschestershire, salt, lemon, and anchovy paste and stir. Grate the parmesan finely on a microplane and fold it in.
To make caesar salad:
- Add fresh, chopped romaine, shaved parmesan, black pepper and croutons to a bowl with the homemade caesar dressing. Toss to combine.
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