Description
A warm Brussels Sprout Caesar Salad featuring oven-roasted Brussels sprouts tossed in a creamy homemade or store-bought Caesar dressing, topped with toasted breadcrumbs or croutons, Parmesan cheese, and optional crispy bacon or pancetta. This flavorful, easy-to-make salad serves as a satisfying side or light meal with a perfect balance of roasted texture and tangy dressing.
Ingredients
Scale
Salad
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup Caesar dressing (store-bought or homemade)
- 1/4 cup toasted breadcrumbs or croutons
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Optional: crispy bacon or pancetta for extra flavor
Homemade Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1-2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the Brussels sprouts to a perfect crispy texture.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
- Prepare the Caesar Dressing (if homemade): In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and grated Parmesan cheese. Season with salt and pepper to taste to create a creamy and flavorful dressing.
- Assemble the Salad: Transfer the warm roasted Brussels sprouts to a large bowl. Drizzle with Caesar dressing and toss thoroughly to coat all sprouts evenly for a flavorful bite.
- Add Toppings: Sprinkle toasted breadcrumbs or croutons and extra grated Parmesan cheese over the salad. Add optional crispy bacon or pancetta for extra richness and flavor.
- Serve: Serve the salad immediately for the best taste and texture, enjoying the contrast of warm roasted sprouts with creamy dressing and crunchy toppings.
Notes
- For a vegetarian version, omit the bacon or pancetta.
- Use gluten-free breadcrumbs to keep the salad gluten-free if needed.
- Store any leftover dressing separately in the refrigerator for up to 3 days.
- To toast breadcrumbs, heat them in a dry skillet over medium heat until golden brown, stirring often.
- Adjust garlic quantity in the dressing according to your taste preference.
