Roasted Brussels Sprouts Caesar Salad
This Roasted Brussels Sprouts Caesar Salad is full of roasted Brussels, crispy and cheesy chickpeas, and a traditional Caesar dressing. It's so delicious and the perfect way to swap out your tradition Caesar salad.
Stop right there, this Roasted Brussels Sprouts Caesar Salad is about to change your life. I know that probably sounds a little drastic and over the top, but let me explain.
Why you'll love this roasted brussels sprouts caesar salad
- Roasted Brussels are one of the best things in the world.
- A properly made Caesar salad dressing is also one of the best things in the world.
- Combine these two into a roasted Brussels sprouts caesar salad and you have a life-changing salad experience waiting to happen.
Can you tell that I'm head over heels in love with this salad? I've tried a few different versions of it before I found “The One.” That almost sounds like I went a little slutty with salads, but it was worth it. š
Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
More Delicious Brussels Sprouts Recipes:
- Crispy Parmesan Brussels Sprouts
- Coconut Oil Fried Brussels Sprouts with Garlic, Chiles, and Lime
- Blue Cheese and Roasted Brussels Sprouts Pizza
- Late Autumn Shaved Brussels Sprouts Salad
- Bacon Apple Chicken with Sweet Potatoes and Brussels Sprouts
Roasted Brussels Sprouts Caesar Salad
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 lb brussels sprouts
- 1 tablespoon olive oil
- Ā½ teaspoon sea salt
- 3 cup homemade croutons, see notes
The Dressing
- Ā¼ cup neutral-flavored mayonnaise
- 3 tablespoons grated parmesan cheese
- 2 tablespoons lemon juice, fresh is best!
- 1 teaspoon anchovy paste
- Ā½ teaspoon dijon mustard
- 1 small clove garlic, finely minced
- 1 pinch EACH: salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut 1 Ā½ lb of the brussels in half, put them on a baking sheet, and toss them in the olive oil and salt. Put the brussels into the oven and roast them for 15-20 minutes, until they are tender and brown in spots.2 lb brussels sprouts, 1 tablespoon olive oil, Ā½ teaspoon sea salt
- Shave the remaining brussels by cutting them in half, laying the flat sides down, and then thinly slicing them.2 lb brussels sprouts, 3 cup homemade croutons
- Make the dressing by whisking the dressing ingredients in a small-sized bowl.Ā¼ cup neutral-flavored mayonnaise, 3 tablespoons grated parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon anchovy paste, Ā½ teaspoon dijon mustard, 1 small clove garlic, 1 pinch EACH: salt and pepper
- To assemble the brussels sprouts caesar salad, put the roasted brussels into a salad bowl. Add the shaved brussels and croutons and pour the dressing over the top. Toss well and then serve right away.
How can this list vegetarian and vegan at the top of the post? Egg, cheese and anchovies?
Thanks for letting us know that this recipe was categorized wrong! All fixed now. š
Can I skip a set and use store bought dressing ?? Or is this dressing exceptional and I shouldnāt skip?Ā
Homemade dressing is SO MUCH better than store-bought! But if you’ve got a brand you love, you could use that instead. š
Can I make this hours in advance? Will it get soggy?Ā
This salad keeps better than most. But if you’re making it for guests, I’d recommend having everything ready to go then tossing it with the dressing before you serve it.
***My comment should have said anchovies! ? Also, I use parmesan cheese in place of nutritional yeast.
I absolutely love, love this recipe! I’ve made it a number of times and my guests love it too. I don’t use archives or nutritional yeast, yet its still amazing and garlicky. The one thing I advise is to put the dressing items in a small food processor to make the dressing fluffy and creamy. The wisk and bowl did not work at all. Otherwise, perfect healthy recipe!
Hi Kristen. Ā Iām excited to try this recipe. I am not familiar with nutritional yeast so I researched it a bit. My question to you – can I omit the yeast and not fundamentally change the taste of the recipe? Thank you!Ā
If you eat parmesan cheese, you can add that instead. In this recipe, I use nutritional yeast instead of traditional parmesan to give it that cheesy flavor. If you don’t have either, you can leave it out. š
Kristen! This recipe is brill. Was told to bring Brussel sprouts for our Canadian Thanksgiving – but didn’t want to make the same old, same old. Found your recipe, made it and was given grief for not making more!!! Everyone loved it. My boys requested it again and I’ve been asked to bring it to a bday celebration this weekend. Thank you!!! I, too, am head over heels about this recipe.
Love it! I’m so happy to hear that the recipe was a big hit!!
G’mornin Endless Meal. I’m thrilled to have just stumbled across your site, and will be back, for sure! The Roasted Brussels salad is exactly how I cook and eat–I’m so excited to try it. My questions relate to the chick peas. I can imagine many more applications for them, and am sure my son’s vegan gf will be esp. pleased I’ve found a newish way to handle them. I’m thinking I’ll bake a batch by themselves, to use as toppings on MANY other things–even just as extra crunch and protein on farro salad, reg. salads, etc. I’m sure they’ll be easy to “pimp” out flavour-wise for a variety of apps. I’m wondering how long you’ve managed to keep them for, and how you’ve successfully stored them. I’m thinking if I store them covered in the fridge, they’d very quickly go soggy. Any brilliant (or otherwise, lol!) experience or advice would be most appreciated. Thanks!
Lisa
This salad sounds fantastic!!! I’m with you love roasted brussels sprouts and love caesar dressing.. Can’t wait to combine the two loves into a delicious dinner.
Thank you! It’s totally one of my favs. š
Raw egg?
If you’re not comfortable eating a raw egg (I know that some people are not) you can pasteurize it. I’ve given instructions about how to do this in the post itself. š
Girl, this salad is genius! I love brussels sprouts and this casesar salad twist sounds amazing! I can’t wait to try this!
Thanks! It really is delicious. š
Just to make sure I have it clear….some of the shaved Brussels sprouts will be roasted? They don’t burn in the amount of time it takes to roast the larger chunks?
That’s right! The shaved bits will get very dark, which is how I love them.
WOW now I’m head over heels for this too!!!
You’re going to love it!!
Whaaaat? Brussels sprouts Caesar?! Seriously genius š can’t wait to try this! I started reading and realized there was raw egg yolk and felt so sad because I’m 3 months pregnant- then I saw your pasteurization tips, thank you for including that!
Congratulations on your pregnancy!
I use the pasteurization tip anytime I’m cooking for someone who is pregnant. Works like a charm!
One “modern” take š Love the brussels and the chickpeas!!!
Thanks, lovely!
This sounds delicious! Thank you for including a way to pasteurize the eggs!! I’m already drooling over the nutritional yeast and sprouts š
It totally is!