A Hearty Twist on Classic Caesar Salad
- Servings: 4
- Total Time: 1 hour
- Effort Level: Moderate
If you love the savory flavors of a classic Caesar, this Brussels sprouts riff delivers a deliciously satisfying twist. Halved sprouts are roasted until caramelized and tender, then tossed warm with garlicky croutons and grated Parmesan. Oven roasting brings out their natural sweetness – a perfect pairing with the dressing’s bold flavors.
The dressing follows the classic Caesar formula – lemon, garlic, Dijon, and Worcestershire, but with one addition: white miso. Miso deepens the flavor, adding a layer of umami that works especially well with the caramelized sprouts. The result is unmistakably Caesar, just a little richer and more complex.
Key Ingredients & Shopping Tips
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Brussels sprouts – Use fresh Brussels sprouts for the best flavor and texture. Look for small to medium sprouts with tightly packed, bright green leaves and no yellowing. Smaller sprouts tend to be sweeter and more tender when roasted.
- Bread for croutons – A French baguette works well because the airy interior absorbs the butter and olive oil while the crust crisps nicely in the oven. Any sturdy rustic bread can work if baguette isn’t available.
- White miso paste – White (shiro) miso adds a subtle umami depth to the Caesar-style dressing that complements the sweetness of the roasted Brussels sprouts. See the recipe notes for anchovy and fish sauce substitution options.
- Lemon juice – Fresh lemon juice is best for the dressing. It brightens the rich Caesar flavors and balances the sweetness that develops when the Brussels sprouts roast.
- Parmesan cheese – Use freshly grated Parmesan rather than pre-grated cheese for the best flavor and texture. It melts more smoothly into the warm sprouts and adds a nutty, savory finish.
Prep Overview
How to Make Brussels Sprouts Caesar Salad
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by trimming and cutting the Brussels sprouts in half to get them ready for roasting. While the sprouts cook, you can prepare the garlic croutons and whisk together the dressing so everything is ready at the same time.
The croutons start in a skillet where the bread cubes absorb butter, olive oil, and garlic before finishing in the oven to crisp. This two-step method ensures the flavor is fully absorbed before the bread toasts.
To finish the salad, the warm roasted sprouts are tossed with the dressing so they absorb its flavor more evenly. Crisp croutons and freshly grated Parmesan are added just before serving, giving the dish the familiar combination of savory, creamy, and crunchy elements that define a good Caesar salad.
Tested Tip
- Roast the sprouts cut side down – Arranging the sprouts in a single layer and starting them cut side down promotes deeper browning and better flavor.
- Dress the sprouts while warm – Warm vegetables absorb dressing more evenly, which helps distribute the Caesar flavor throughout the salad.
- Add the croutons last – Toss them in just before serving so they stay crisp.
Serving Suggestions
This warm Brussels sprouts Caesar salad works well as a vegetable side dish for entrées like roast chicken, pan-seared pork chops, or oven-baked fish. The salad’s hearty texture and bold flavor make it satisfying enough to stand in for both a vegetable and a side salad.
More Brussels Sprout Recipes
Here are a few more ways to put Brussels sprouts to good use. Maple Glazed Brussels Sprouts with Bacon balances caramelized sprouts with smoky bacon and a touch of maple sweetness; Brussels Sprouts with Blue Cheese pairs roasted sprouts with creamy blue cheese and sweet roasted red onions; and Orecchiette with Brussels Sprouts and Bacon combines shredded sprouts, garlic, and pasta for a quick meatless dinner.
Warm Brussels Sprouts Caesar Salad
Ingredients
- 1 lb Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
For the croutons:
- 1-1/2 cups bread cubes (1/2-inch)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste (shiro miso), (see notes for substitutions)
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
Instructions
Roast the Brussels sprouts
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Place the sprouts in a large bowl, drizzle with the olive oil, and season with salt and freshly ground black pepper. Toss to coat, then arrange them cut side down in a single layer on the prepared baking sheet.
- Roast the sprouts for 35 to 40 minutes, turning once after about 20 minutes, until tender with browned, caramelized edges.
Make the croutons
- Line a small baking pan with aluminum foil and set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds (do not brown).
- Add the bread cubes to the skillet and toss them with the butter mixture until evenly coated and the liquid is absorbed, about 1 minute. Transfer the cubes to the foil-lined pan and set aside until the sprouts are finished roasting.
Make the dressing
- In a small bowl, whisk together the olive oil, mayonnaise, lemon juice, miso paste, garlic, Worcestershire sauce, and Dijon mustard. If the dressing seems too thick, whisk in 1 to 2 teaspoons of water to loosen it slightly. Set aside.
Finish the salad
- When the Brussels sprouts are done, remove them from the oven and reduce the oven temperature to 350°F. Place the croutons in the oven and toast for 4 to 5 minutes, or until crisp and lightly golden.
- While the sprouts are still warm, place them in a large bowl and toss with the dressing. Taste and adjust the seasoning with additional salt and pepper if needed.
- Add the croutons and toss again. Transfer to a serving dish, top with freshly grated Parmesan cheese, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
