Warm Brussels Sprouts Caesar
This yummy side dish salad combines oven-roasted brussels sprouts with crispy garlic croutons and a richly flavored Caesar dressing made with miso paste instead of anchovy.
Ingredients
- 1 lb fresh brussels sprouts, ends trimmed and halved lengthwise
- 2 to 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
For the croutons:
- 1-1/2 cups crusty bread cubes, 1/2-inch
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- Pinch of salt
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons mayonnaise, see notes
- 2 tablespoons lemon juice
- 1 tablespoon miso paste, see notes
- 1 clove garlic, very finely chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
Instructions
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Place the brussels sprouts in a large bowl and drizzle with the olive oil. Season lightly with salt and pepper and transfer to the prepared baking pan.
- Roast the sprouts for 35 to 40 minutes, or until tender and nicely browned. You may want to turn them with a spatula about midway through the cooking time to ensure even caramelization.
- While the sprouts roast 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 garlic and sauté just until fragrant, 30 seconds (do not brown). Add the bread cubes and toss them with the butter mixture until it's all been absorbed, about 1 minute. Transfer the croutons to the foil-lined pan and set aside.
- To prepare the dressing, whisk the olive oil, mayonnaise, lemon juice, miso paste, garlic, Worcestershire sauce and mustard together in a small bowl. If you feel the dressing is a little too thick whisk in 1 or 2 teaspoons of water to thin it. Set aside.
- To assemble the salad, remove the brussels sprouts from the oven and turn off the heat. Place the croutons in the oven to crisp, 3 to 4 minutes.
- Toss the sprouts with the dressing, taste and adjust the seasoning as needed. Add the croutons, toss again and transfer to a serving dish. Top with freshly grated Parmesan and serve immediately.
Tips for Making This Recipe
If you don't want to use mayonnaise in the dressing, use the type of egg substitute that comes in a refrigerated carton. Follow the quantity recommendation for 1 egg. You can also use a pasteurized whole egg if you prefer.