Description

This Roasted Brussels Sprouts Caesar Salad combines caramelized Brussels sprouts with a creamy tahini-based Caesar dressing, topped with crunchy whole-wheat breadcrumbs and roasted sunflower seeds for texture and flavor. A healthy twist on classic Caesar salad that highlights roasting for deeper flavor and a nutty, tangy dressing that complements the sprouts perfectly.

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 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

Cook Mode Prevent your screen from going dark

Instructions

Roast Brussels Sprouts: Preheat your oven to 500°F and set racks in the middle and lowest positions. Toss Brussels sprouts with 2 tablespoons olive oil to coat evenly, seasoning with salt and pepper. Arrange the sprouts cut side down on a baking sheet, cover tightly with foil, and roast on the lowest rack for 10 minutes. Remove the foil and continue roasting uncovered for another 7–10 minutes until the sprouts are deep golden brown and caramelized.
Prepare Tahini Caesar Dressing: On a cutting board, mound anchovies, garlic, and salt, then mince together with a chef’s knife until a smooth paste forms, using the side of the knife to mash and scrape. In a large bowl, whisk tahini, lemon juice, and Dijon mustard. Slowly drizzle in 3 tablespoons olive oil while whisking vigorously until the mixture thickens and becomes glossy like mayonnaise. Adjust the consistency with a dash of water to resemble heavy cream. Stir in the anchovy paste and Parmesan cheese, then season with salt and pepper to taste.
Toss Brussels Sprouts in Dressing: Transfer the roasted Brussels sprouts to the bowl with dressing and toss gently to coat all the sprouts evenly.
Make Breadcrumbs: Toss the whole-wheat bread pieces with 1 tablespoon olive oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast on the middle rack for about 5 minutes until golden brown and crunchy. Remove and mix in the roasted sunflower seeds.
Assemble Salad: Transfer the dressed Brussels sprouts to a serving platter, then sprinkle the toasted breadcrumbs and sunflower seeds over the top for a satisfying crunch and nutty flavor.

Notes

Anchovies: Choose oil-packed anchovy fillets from the canned fish aisle for the best flavor. You can substitute with ½ teaspoon anchovy paste per anchovy fillet, but whole fillets provide a richer taste.
Caesar Dressing: While the tahini-based dressing offers a unique twist, you can substitute your favorite homemade or store-bought Caesar dressing if preferred.
Frozen Brussels Sprouts: Avoid using frozen Brussels sprouts as they contain excess moisture that prevents proper browning and caramelization.