Caesar Dressed Brussels Sprouts (Print Version)
# Ingredients:
→ Brussels Sprouts
01 -
2 tablespoons extra-virgin olive oil
02 -
2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
03 -
Kosher Salt and black pepper
→ Tahini Caesar Dressing
04 -
3 oil-packed anchovy fillets, chopped
05 -
1 large garlic clove, chopped
06 -
¾ teaspoon kosher salt
07 -
2 tablespoons tahini (you can substitute with 1 egg yolk if you don't have tahini)
08 -
2 tablespoons fresh lemon juice
09 -
1 teaspoon Dijon mustard
10 -
3 tablespoons extra-virgin olive oil
11 -
3 tablespoons Parmesan cheese, finely grated
→ Breadcrumbs
12 -
2 cups hearty whole-wheat bread, broken into craggy pieces
13 -
1 tablespoon extra-virgin olive oil
14 -
2 tablespoons roasted sunflower seeds
# Instructions:
01 -
Heat oven to 500°F with racks set in middle and lowest positions.
02 -
Toss Brussels sprouts with 2 tablespoons olive oil to evenly coat; season with salt and pepper. Transfer sprouts to a baking sheet and arrange cut side down in a single layer. Tightly cover sheet with foil and roast 10 minutes on lowest rack. Remove foil from sheet and continue to roast on lowest rack 7–10 minutes more until sprouts are deep golden brown.
03 -
Mound anchovies, garlic, and ¾ teaspoon salt on a cutting board. Using a chef's knife, mince the anchovies, garlic and salt together until well combined. Continue to work mixture, mashing and scraping with the side of the knife, until a smooth paste forms. (Alternatively, you can use a mortar and pestle to do this or use grated garlic and anchovy paste instead.)
04 -
Whisk tahini, lemon juice, and Dijon mustard in a large bowl. Place the bowl on a damp kitchen towel or paper towel to hold it in place.
05 -
Start slowly dripping olive oil into tahini mixture while whisking constantly and vigorously. Continue, slowly adding oil and whisking vigorously, until mixture looks slightly thickened and glossy. Continue to gradually add oil in a slow, steady stream until all oil has been added and mixture looks like mayonnaise.
06 -
Add a dash of water and whisk, adjusting with more water as needed, until dressing is the consistency of heavy cream. Add the anchovy-garlic mixture and Parmesan cheese and whisk until smooth. Season with salt and pepper to taste.
07 -
Transfer cooked Brussels sprouts to the bowl with dressing and toss to coat evenly.
08 -
Toss bread pieces with 1 tablespoon olive oil and season with salt and pepper; arrange in a single layer on a sheet pan. Roast on the middle rack until golden brown and crunchy, about 5 minutes.
09 -
Transfer the dressed Brussels sprouts to a serving platter. Top with the toasted breadcrumbs and sunflower seeds just before serving.
# Notes:
01 -
When buying anchovies, look for them in the canned fish aisle next to the tuna and salmon. You can find them in jars or tins, and seek out anchovies packed in oil.
02 -
You can use anchovy paste (about 1/2 teaspoon = 1 anchovy), but whole anchovy filets provide better flavor.
03 -
If you prefer, you can substitute your favorite homemade or store-bought Caesar dressing for the tahini Caesar dressing.
04 -
Frozen Brussels sprouts won't work well in this recipe as they contain too much moisture that inhibits adequate browning.