Roasted Brussels Sprout Caesar Salad is a delightful twist on the classic Caesar salad, offering a unique and flavorful variation that showcases the earthy charm of roasted Brussels sprouts. Roasted Brussels sprouts are like little veggie superheroes, bursting with a nutty and earthy flavor that will have you craving more.
Tender Brussels sprouts are coated in olive oil, sprinkled with salt and pepper, and roasted to perfection. The roasting process brings out the sprouts’ natural sweetness and caramelizes their outer leaves, adding depth and complexity to their flavor profile.
With its signature combination of garlic, anchovies, Parmesan cheese, lemon juice, and olive oil, a creamy caesar dressing adds a tangy and savory element that complements the roasted Brussels sprouts beautifully. Shaved parmesan and crunchy croutons round out the dish by adding a touch of richness and texture.
Roasted Brussels Sprout Caesar Salad is a wonderful way to reimagine the classic Caesar salad, infusing it with the distinct flavors of roasted Brussels sprouts. It offers a delightful combination of ingredients, celebrating the natural appeal of this humble vegetable while honoring the timeless allure of the Caesar salad.
With every forkful, this interpretation of a classic Caesar salad transports you to a new realm of culinary creativity. It’s a testament to the artistry of flavors, where the humble sprout transforms into a star, delivering a remarkable salad experience that satisfies both the adventurous palate and the discerning connoisseur.
Roasted Brussel Sprout Caesar Salad
2
servings10
minutes30
minutes40
minutesRoasted Brussels Sprout Caesar Salad is a wonderful way to reimagine the classic Caesar salad, infusing it with the distinct flavors of roasted Brussels sprouts.
Ingredients
1 pound Brussels sprouts, quartered
1/4 cup heavy whipping cream
1/4 cup + 2 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon dijon mustard
1 whole anchovy fillet
2 cloves garlic
2 teaspoons salt
2 teaspoons ground black pepper
1 cup croutons
Directions
- Preheat your oven to 425°F.
- In a large bowl, toss the quartered Brussels sprouts with 2 tablespoons of extra virgin olive oil, 1 teaspoon salt, and 1 teaspoon ground black pepper until well coated. Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until they are tender and nicely browned.
- While the Brussels sprouts are roasting, prepare the Caesar dressing. In a blender, combine the heavy whipping cream, remaining extra virgin olive oil, 2 tablespoons of the Parmesan cheese, lemon juice, lemon zest, Dijon mustard, garlic, anchovy fillet, and remaining salt and ground black pepper. Blend 30-60 seconds until thoroughly combined.
- Once the Brussels sprouts are roasted, remove them from the oven and transfer them to large mixing bowl.
- To a large mixing bowl with the roasted Brussels sprouts, add the remaining parmesan cheese, croutons, and caesar dressing. Toss until everything all of the ingredients are well coated in dressing.
- Serve the Roasted Brussels Sprout Caesar Salad immediately and enjoy!Loading gallery media…
