Roasted Brussels Sprouts Caesar

Jump to Recipe

Roasted Brussels Sprouts Caesar Salad is a twist on the classic salad! Charred Brussels Sprouts tossed with garlicky bread crumbs, parmesan and caesar dressing.

When it comes to salads, it doesn’t get any more classic than a Caesar. Traditionally they are made with romaine lettuce, croutons, Parmesan, Caesar dressing and lemon juice.

This recipe, veers off from tradition to create a hearty flavorful salad that has all of the classic flavors you expect with caesar salad, but with the added deliciousness of charred roasted Brussels sprouts.

You’ll notice that this salad is also lacking croutons. That is because I swapped out the large bread croutons for crunchy buttery, panko bread crumbs. They work their way throughout the salad giving the whole thing a wonderful texture. You’re going to love it.

Let’s talk about what you’ll need to make it.

Roasted Brussels Sprouts Caesar Salad Ingredients:

• BRUSSELS SPROUTS: You’ll need about 1 pound of Brussels for this recipe. Depending on the size of the sprouts, I recommend cutting them in half or in quarters for roasting.
• SALT/PEPPER/GRANULATED GARLIC: To season the Brussels sprouts. You will also use the granulated garlic to season the bread crumbs.
• OLIVE OIL: This will help brown the sprouts as they roast.
• CAESAR DRESSING: Make your own Homemade Caesar Dressing or use your favorite bottled dressing.
• PANKO BREAD CRUMBS: Instead of croutons, I use panko bread crumbs to give the salad a garlicky crunch all throughout.
• BUTTER: To help brown the bread crumbs as they cook.
• PARMESAN CHEESE: I like to use a vegetable peeler to get big parmesan cheese shavings throughout my Caesar salads. You can also use more finely grated cheese if you prefer.
• LEMON WEDGES: To squeeze lemon juice over the salad.

Step by Step Photos and Instructions:

Making this Roasted Brussels Sprouts Caesar is really easy! Follow along with these step by step photos and instructions.

• 

• 

• 

• 

• 

• STEP #1: Toss halved (or quartered) Brussels Sprouts with olive oil and granulated garlic. Make sure they are coated well.
• STEP#2: Spread onto a baking sheet and bake at 400 degrees for 20 minutes. Allow to cool then chop.
• STEP#3: Melt butter in a small skillet over medium heat. Add panko bread crumbs and granulated garlic. Cook just until the bread crumbs start to brown.
• STEP #4: Combine roasted sprouts, parmesan, bread crumbs and Caesar salad dressing together in a large bowl.
• STEP#5: Toss to coat. Drizzle with lemon juice, if desired. Season to taste with salt and pepper. Serve.

Storage and Leftovers:

This salad is really best when eaten shortly after it is made. But we’ve enjoyed it both warm and cold! Store any leftovers in the refrigerator and eat within a day or two.

This salad makes a great side dish to serve along side Steak with Bourbon Caramelized Onions or Chicken Dijon.

I am on a personal mission to get everyone to love Brussels Sprouts! These are some of my other favorite Brussels Sprouts recipes:

Smashed Brussels Sprouts are crispy, cheesy and a great side dish!

Brussels Sprouts Gratin is perfect for holiday meals!

You can even turn Brussels Sprouts into a dip! This hot cheesy Brussels Sprouts Dip is always a fan favorite.