Brussels Sprouts Caesar Salad (with roasted and raw brussels)
This post may contain affiliate links. Please read our disclosure policy.
This brussels sprout Caesar salad is a delicious seasonal spin on the classic. It’s both raw and roasted brussels sprouts with crunchy croutons tossed in an easy homemade Caesar dressing. It’s the ideal cool-weather salad to serve alongside hearty mains, and it’s ready in 45 minutes!
This Brussels sprouts Caesar salad brings together two things I truly love: deeply roasted Brussels sprouts and a classic, garlicky Caesar dressing. It’s the kind of salad that feels hearty and satisfying, especially in cooler months, but still has that bright, punchy flavor you want from a Caesar. It’s familiar, but with just enough of a twist to keep it interesting.
For the salad itself, I use a mix of raw and roasted Brussels sprouts, which gives you the best of both worlds. The roasted sprouts develop a sweet, nutty depth when tossed with olive oil and sea salt, while the raw ones keep everything crisp and fresh. Add in crunchy homemade croutons (or crispy chickpeas if that’s what you’ve got), and suddenly this salad has real texture and staying power.
The dressing is a quick, no-fuss Caesar made with mayonnaise instead of raw eggs, which makes it easy and reliable. It’s creamy and rich, with plenty of garlic, sharp parmesan, fresh lemon juice, Dijon, and anchovy paste for that classic savory backbone. Tossed all together, this is the kind of salad that wins over even the most skeptical vegetable eaters—and one I make on repeat once Brussels sprouts are in season.
Can I omit the anchovy paste? While anchovy paste gives Caesar salad its familiar, recognizable flavor, you can substitute finely chopped capers if needed to keep the dressing vegetarian.
How to shave brussels sprouts for a salad
The easiest way to shave brussels sprouts for salad is to cut them in half, lay them flat-side down on your cutting board, then thinly slice them.
You can also use a mandoline but make sure to use the safety guard to protect your fingers from the sharp blade. A food processor with a slicer attachment works well, too. If you’re short on time, you can often find pre-shaved brussels sprouts at the grocery store.
Brussels Sprouts Caesar Salad Recipe
Ingredients
- 2 lb brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 3 cup homemade croutons (see notes)
The Dressing
- ¼ cup neutral-flavored mayonnaise
- 3 tablespoons grated parmesan cheese
- 2 tablespoons lemon juice (fresh is best!)
- 1 teaspoon anchovy paste
- ½ 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 ½ 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, ½ 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.¼ cup neutral-flavored mayonnaise, 3 tablespoons grated parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon anchovy paste, ½ 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More brussels sprouts recipes
For more inspiration, check out all of my side dish recipes!
Sooo delicious and the crunchy Brussel Sprouts were unbelievably delicious!!
So happy to hear you loved the recipe!
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. 🙂
Can I skip a set and use store bought dressing ?? Or is this dressing exceptional and I shouldn’t skip?
Homemade dressing is SO MUCH better than store-bought! But if you’ve got a brand you love, you could use that instead. 🙂
Can I make this hours in advance? Will it get soggy?
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 recipe!
Hi Kristen. I’m 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!
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. 🙂
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. 🙂
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. 🙂
Thanks! It really is delicious. 🙂
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.
You’re going to love it!!
It totally is!
Thanks, lovely!
Whaaaat? Brussels sprouts Caesar?! Seriously genius 🙂 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!