Warm Brussels Sprouts Caesar Salad
This warm Brussels sprouts Caesar salad swaps oven-roasted sprouts for lettuce and tosses them with garlic croutons, Parmesan, and a savory Caesar-style dressing. It's a satisfying side dish that makes a perfect companion for roasted meats, chicken, or seafood.
Servings: 4 servings
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
About the miso paste: Like anchovies, miso adds a rich, umami flavor to our Caesar dressing, but with a mellow, buttery quality that enhances the natural sweetness of the roasted sprouts. If desired, you can replace the miso paste with 4 anchovies that have been rinsed, drained and mashed or 1-1/2 to 2 teaspoons of anchovy paste or 1 to 3 teaspoons Asian fish sauce.
Nutrition
Calories: 378 | Total Fat: 34g | Cholesterol: 13mg | Sodium: 494mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 4g | Protein: 6g