This Roasted Broccoli and Brussels Sprouts Caesar Salad takes the classic Caesar salad in an inventive, nutritious direction, combining warm, caramelized roasted vegetables with the tangy, bold flavors of a homemade Caesar dressing. Instead of the usual lettuce base, this version is packed with nutrient-rich roasted broccoli and Brussels sprouts, adding a heartiness and depth of flavor you don’t typically find in a Caesar salad.
Fresh broccoli and Brussels sprouts are shaved and roasted with a light coating of extra virgin olive oil, salt, and ground black pepper to prepare this unique Caesar salad. Roasting the vegetables at a high temperature brings out their natural sweetness and adds a hint of smokiness. The broccoli and Brussels sprouts develop a tender yet slightly crisp texture, making each bite as satisfying as it is flavorful. Once roasted, these vegetables provide the perfect base for a Caesar salad packed with texture, warmth, and flavor.
The homemade Caesar dressing in this recipe is a olive oil-based version. The dressing includes classic Caesar elements like garlic, anchovies, and Parmesan cheese, which add a savory, umami quality that complements the roasted vegetables beautifully. Fresh lemon juice and Dijon mustard bring brightness and tang, while Worcestershire and a hint of soy sauce add a depth of flavor that enhances the salad’s complexity. Blended together, these ingredients create a creamy, balanced dressing that’s rich in flavor without being heavy.
This Caesar salad uses toasted breadcrumbs instead of traditional croutons for added crunch. The breadcrumbs are toasted in extra virgin olive oil until golden brown and crisp, adding a lovely contrast in texture and flavor. This slight twist adds a more delicate, crumbly texture to the salad while still providing that familiar crunch hallmark of Caesar salads. The breadcrumbs soak up the dressing slightly, adding balance to the creamy texture and roasted veggies.
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Ideal as a hearty side or even a standalone main dish, this Roasted Broccoli and Brussels Sprouts Caesar Salad offers a nutritious twist on a beloved classic. The roasted vegetables bring warmth and depth to the dish, while the homemade dressing and toasted breadcrumbs keep it light and satisfying. It’s perfect for those looking to add more vegetables to their meals creatively and deliciously. Whether you like a good Caesar salad or you’re looking to try something new, this salad combines familiar flavors with fresh ingredients to make a memorable, comforting dish perfect for any season.
Roasted Broccoli and Brussels Sprouts Caesar Salad
4
servings15
minutes30
minutes45
minutesThis Roasted Broccoli and Brussels Sprouts Caesar Salad combines smoky, caramelized roasted vegetables with a bold, olive oil-based Caesar dressing for a hearty twist on a classic. Finished with toasted breadcrumbs and Parmesan, it’s a satisfying and nutritious take on Caesar salad.
Ingredients
- For the Salad
1 head of broccoli, shaved
1 pound Brussels sprouts, trimmed and shaved
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Cesar Dressing
1/2 cup extra virgin olive oil
3 cloves of garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
4 anchovy fillets
1/4 cup Parmesan cheese, grated
to taste, salt and ground black pepper
Directions
- Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the shaved broccoli florets and Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and season with salt and ground black pepper. Toss to coat. Roast for 20 minutes, stirring halfway through, until the vegetables are tender and caramelized. Remove from the oven and let cool slightly. - Make the Caesar Dressing:
Combine the minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, soy sauce, anchovy fillets, and grated Parmesan cheese in a blender or food processor. Blend until thoroughly combined, then slowly drizzle in the extra virgin olive oil while mixing to emulsify the dressing. Season with salt and ground black pepper to taste. - Toast the Breadcrumbs:
Heat 1 tablespoon of extra virgin olive oil over medium heat in a small skillet. Add the breadcrumbs and cook, stirring frequently, until they are golden brown and crispy, about 3-4 minutes. Season with a pinch of salt and pepper, then set aside to cool. - Assemble the Salad:
Combine the roasted broccoli and Brussels sprouts in a large bowl. Drizzle with the Caesar dressing and toss until the vegetables are well-coated. Add grated Parmesan cheese and most of the toasted breadcrumbs, reserving some for garnish. Toss to combine. - Garnish and Serve:
Transfer the salad to a serving dish. Sprinkle the remaining toasted breadcrumbs and Parmesan cheese. Serve immediately.