Roasted Brussels Sprout Caesar Salad

This Roasted Brussels Sprout Caesar Salad puts a flavorful twist on a classic Caesar. Brussels sprouts are tossed with olive oil, garlic powder, onion powder, salt, and black pepper before roasting until tender with beautifully caramelized edges. They’re then coated in creamy Caesar dressing and finished with shaved Parmesan, crunchy croutons, and plenty of freshly cracked black pepper.

Roasting brings out the natural sweetness of the Brussels sprouts while adding a rich, nutty flavor that pairs perfectly with the tangy, savory Caesar dressing. Serve it as a warm side dish or as a standout salad alongside your favorite grilled or roasted meats.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4–6

Ingredients

For the Roasted Brussels Sprouts

• 2 lb (900 g) Brussels sprouts, trimmed and halved
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder

For the Caesar Salad

• 3/4–1 cup (180–240 ml) homemade Caesar dressing or a high-quality store-bought dressing
• 1 cup (50–60 g) shaved Parmesan cheese, plus extra for garnish
• 1 1/2 cups (75–100 g) toasted croutons
• Freshly cracked black pepper, to taste
• Extra-virgin olive oil, optional, for finishing

Homemade Caesar Dressing

This creamy, savory dressing complements the caramelized Brussels sprouts with bright lemon, garlic, and the classic umami flavor of Parmesan and anchovy.

• 3/4 cup (180 g) mayonnaise
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1–2 anchovy fillets, finely mashed, or 1 tsp anchovy paste
• 1 small garlic clove, finely grated
• 1–2 tbsp (15–30 ml) cold water, as needed
• Freshly ground black pepper, to taste

Prepare the Dressing

1. Whisk together the mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, and garlic until smooth.
2. Add cold water a little at a time until the dressing reaches your preferred consistency.
3. Season with freshly ground black pepper. Taste before adding salt, as the Parmesan, anchovies, and Worcestershire sauce already provide saltiness.
4. Refrigerate until ready to use.

Instructions

1. Preheat the oven.
   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper if desired, or use an unlined pan for better browning.
2. Prepare the Brussels sprouts.
   Trim the ends, remove any damaged outer leaves, and cut the sprouts in half lengthwise. Pat them dry thoroughly to help them caramelize in the oven.
3. Season the sprouts.
   Place the Brussels sprouts in a large bowl. Add the olive oil, kosher salt, black pepper, garlic powder, and onion powder. Toss until evenly coated.
4. Roast until caramelized.
   Spread the Brussels sprouts in a single layer on the sheet pan, arranging as many as possible cut-side down. Roast for 20–25 minutes, until tender with deeply browned, caramelized edges. Avoid overcrowding the pan.
5. Cool slightly.
   Remove the Brussels sprouts from the oven and allow them to cool for about 5 minutes. They should remain warm but not be piping hot when dressed.
6. Toss with Caesar dressing.
   Transfer the warm Brussels sprouts to a large mixing bowl. Add about three-quarters of the Caesar dressing and toss gently to coat. Add more dressing as needed.
7. Add the Parmesan and croutons.
   Fold in half of the shaved Parmesan and half of the croutons.
8. Garnish and serve.
   Transfer the salad to a serving platter. Finish with the remaining shaved Parmesan, croutons, and a generous amount of freshly cracked black pepper. Add a light drizzle of extra-virgin olive oil if desired. Serve immediately.

Chef’s Tips

• Dry the sprouts thoroughly. Excess moisture creates steam instead of the caramelized edges that make this salad special.
• Give them room. Use two sheet pans if necessary. Crowded Brussels sprouts will steam rather than roast.
• Use two textures of Parmesan. Finely grated cheese adds flavor and body to the dressing, while generous shavings provide a beautiful finish.
• Dress just before serving. This keeps the croutons crunchy and prevents the salad from becoming soggy.
• Adjust the dressing to taste. Start with less and add more as needed. The goal is to coat the sprouts without overwhelming their roasted flavor.

Make-Ahead Instructions

The Caesar dressing can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. The Brussels sprouts can be trimmed and halved a day ahead. For the best texture, roast the sprouts shortly before serving and add the dressing, Parmesan, and croutons just before the salad goes to the table.

Serving Suggestions

This warm Brussels sprout Caesar salad pairs beautifully with roasted chicken, grilled steak, pork tenderloin, or seared salmon. It also makes an excellent addition to a holiday dinner or an elevated weeknight meal.

From Galley to Gourmet — bringing bold flavor and a little restaurant flair to your table.