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Reimagine the classic Caesar salad with these perfectly roasted Brussels sprouts tossed in a creamy tahini Caesar dressing and topped with crunchy whole-wheat croutons and toasted sunflower seeds. This innovative side dish combines familiar Caesar flavors with the earthy sweetness of roasted Brussels sprouts for a combination that's both comforting and exciting. The crispy-tender sprouts, creamy dressing, and crunchy toppings create a symphony of textures and flavors that might just overshadow your main dish.
The first time I served these Brussels sprouts at a dinner party, my friend who "hates Brussels sprouts" took seconds and then asked for the recipe. There's something magical about the combination of perfectly caramelized sprouts, savory Caesar dressing, and crunchy toppings that converts even the most skeptical eaters. My family now requests this dish for every holiday dinner, and I'm more than happy to oblige!
Ingredients
- 1½ pounds Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves for the best flavor and texture
- 3 tablespoons olive oil: Helps the sprouts caramelize and brown in the oven
- ½ teaspoon kosher salt: Enhances the natural flavor of the sprouts
- ¼ teaspoon freshly ground black pepper: Adds a subtle warmth and depth
- 2 cups torn whole-wheat bread pieces: Creates rustic, craggy croutons with more texture than uniform cubes
- ¼ cup sunflower seeds: Adds a nutty crunch and subtle earthy flavor
- ¼ cup freshly grated Parmesan cheese: Provides that signature Caesar salty, umami finish
- 2 tablespoons fresh parsley, chopped: Brightens the dish with fresh herb flavor
For the Tahini Caesar Dressing:
- 2 anchovy fillets: Provides the classic Caesar umami depth without an overly fishy taste
- 1 garlic clove: Adds aromatic pungency that defines Caesar dressing
- ¼ teaspoon kosher salt: Helps break down the garlic and anchovies into a paste
- 3 tablespoons tahini: Creates creaminess while adding nutty flavor and replacing the traditional egg yolk
- 1 tablespoon fresh lemon juice: Adds brightness and acidity to balance the rich dressing
- 1 teaspoon Dijon mustard: Contributes tanginess and helps with emulsification
- ¼ cup extra virgin olive oil: Creates the silky texture of the dressing
- 1 tablespoon water: Helps thin the dressing to the perfect consistency
- 2 tablespoons freshly grated Parmesan cheese: Adds salty, cheesy depth to the dressing
Step-by-Step Instructions
- Prepare the Brussels sprouts:
- Preheat your oven to 500°F. Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut the sprouts in half lengthwise. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
- Steam-roast the sprouts:
- Arrange the Brussels sprouts cut-side down on a rimmed baking sheet in a single layer. Cover the baking sheet tightly with aluminum foil. Place in the preheated oven and roast for 10 minutes. This creates steam, helping to cook the sprouts through.
- Develop caramelization:
- After 10 minutes, remove the foil and continue roasting the sprouts for another 10-12 minutes until the cut sides are deeply browned and caramelized. Don't stir during roasting—this ensures maximum browning.
- Prepare the croutons:
- While the sprouts finish roasting, toss the torn bread pieces with a drizzle of olive oil, salt, and pepper. Once the Brussels sprouts are done, remove them from the oven and set aside. Spread the bread pieces on a separate baking sheet and toast in the hot oven for about 5 minutes until golden and crisp.
- Toast the sunflower seeds:
- In a small dry skillet over medium heat, toast the sunflower seeds until fragrant and lightly golden, about 3-4 minutes. Watch carefully as they can burn quickly. Set aside to cool.
- Make the dressing:
- On a cutting board, mince the anchovy fillets, garlic, and salt together until they form a smooth paste. In a medium bowl, whisk together the tahini, lemon juice, and Dijon mustard until smooth. Very slowly drizzle in the olive oil while whisking vigorously, starting with just a few drops at a time until the mixture begins to emulsify. Once the dressing looks creamy like mayonnaise, add a tablespoon of water to thin it slightly. Stir in the anchovy-garlic paste and Parmesan cheese.
- Assemble the dish:
- Place the roasted Brussels sprouts in a large serving bowl. Drizzle with about half of the dressing and toss gently to coat. Add more dressing as needed, saving any extra for another use. Sprinkle with the toasted croutons, sunflower seeds, additional Parmesan cheese, and fresh parsley.
- Serve and enjoy:
- Serve immediately while the Brussels sprouts are still warm and the croutons are crisp.
The Science of Perfect Brussels Sprouts
The key to truly exceptional Brussels sprouts lies in understanding how to properly cook them. Brussels sprouts contain compounds that can create bitter flavors when undercooked, but roasting them at high heat transforms these compounds and caramelizes their natural sugars, creating sweet, nutty flavors instead.
The two-phase roasting method (covered, then uncovered) ensures the sprouts cook through completely while still developing that crucial caramelization. Cutting them in half not only speeds cooking but also maximizes the surface area that can caramelize, amplifying their flavor.
Make-Ahead Tips
You can prepare components of this dish ahead of time to streamline your cooking:
- Make the tahini Caesar dressing up to 3 days ahead and store in the refrigerator
- Toast the sunflower seeds up to 1 week ahead and store in an airtight container
- Trim and halve the Brussels sprouts up to 2 days ahead, storing them in an airtight container in the refrigerator
- For best results, roast the Brussels sprouts and make the croutons just before serving
Creative Variations
While this recipe is delicious as written, feel free to make it your own:
- Add crispy bacon bits for a smoky addition
- Incorporate roasted garlic cloves for extra depth of flavor
- Substitute pumpkin seeds or pine nuts for the sunflower seeds
- Add dried cranberries for a sweet-tart contrast
- Turn it into a main dish by adding grilled chicken or roasted chickpeas
I first created this dish when trying to convince my vegetable-averse nephew to try Brussels sprouts. I thought, "What vegetable dish does he already love?" The answer was Caesar salad. By combining the flavors he was familiar with and the vegetable he was skeptical about, I managed to create a side dish that he not only tried but requested again for his birthday dinner. Now it's become our family's signature vegetable dish for holiday gatherings.
My final thought on these Caesar Roasted Brussels Sprouts is that they represent what I love most about cooking—transforming simple ingredients into something extraordinary with just a few thoughtful techniques. The combination of nutty roasted sprouts with the savory dressing and crunchy toppings creates a side dish that's sophisticated enough for special occasions yet simple enough for weeknight dinners. Whether you're already a Brussels sprouts fan or still need convincing, this dish offers a delicious new perspective on this versatile vegetable.
Frequently Asked Questions
- → Can I make this dish ahead of time?
- You can roast the Brussels sprouts and prepare the dressing up to 1 day ahead, storing them separately in the refrigerator. The croutons can be made several hours ahead. Warm the sprouts slightly before tossing with the dressing, and add the croutons and sunflower seeds just before serving to maintain their crunch.
- → How can I make this recipe vegetarian?
- To make this vegetarian, omit the anchovies and add 1 teaspoon of capers, finely chopped, plus 1/2 teaspoon of soy sauce or tamari to provide that savory umami flavor that anchovies contribute. Make sure to use vegetarian Parmesan cheese (one made without animal rennet).
- → What can I substitute for tahini?
- As noted in the recipe, you can use 1 egg yolk instead of tahini for a more traditional Caesar approach. Alternatively, Greek yogurt can work (about 3 tablespoons), though it will change the flavor profile somewhat. For a nut-based option, try 2 tablespoons of cashew butter thinned with a little water.
- → Why do you roast the Brussels sprouts at such a high temperature?
- The high temperature (500°F) allows the Brussels sprouts to develop a deep caramelization and char on the outside while maintaining some texture inside. The initial covered roasting helps them cook through, while the uncovered finish creates the desired browning. If your oven doesn't go that high, 450°F will work - just extend the cooking time by a few minutes.
- → Can I use a different type of seed or nut instead of sunflower seeds?
- Absolutely! Pine nuts, pumpkin seeds, or chopped toasted walnuts would all work beautifully in place of sunflower seeds. Just make sure they're toasted for the best flavor, and adjust quantities based on personal preference.