Roasted Brussels Sprouts Caesar Salad with Tahini Dressing and Crunchy Breadcrumbs Recipe
A flavorful Roasted Brussels Sprouts Caesar Salad featuring caramelized Brussels sprouts tossed in a creamy tahini Caesar dressing, topped with crunchy whole-wheat breadcrumbs and roasted sunflower seeds for added texture and nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Brussels Sprouts:
- 2 tablespoons extra-virgin olive oil
- 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and black pepper, to taste
Tahini Caesar Dressing:
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- ¾ teaspoon kosher salt
- 2 tablespoons tahini (or 1 egg yolk as substitute)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Parmesan cheese, finely grated
Breadcrumbs:
- 2 cups hearty whole-wheat bread, broken into craggy pieces
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons roasted sunflower seeds
Instructions
- Roast Brussels Sprouts: Preheat the oven to 500°F with racks positioned in the middle and lowest spots. Toss the trimmed and halved Brussels sprouts with 2 tablespoons of olive oil to coat evenly, and season with kosher salt and black pepper. Arrange the sprouts cut side down on a baking sheet in a single layer, then tightly cover with foil. Roast on the lowest rack for 10 minutes. Remove the foil and continue roasting for another 7 to 10 minutes until the sprouts are deep golden brown.
- Prepare Tahini Caesar Dressing: Place chopped anchovies, garlic, and ¾ teaspoon salt on a cutting board. Mince thoroughly with a chef’s knife until a smooth paste forms. In a large bowl set on a damp towel to prevent slipping, whisk together tahini, fresh lemon juice, and Dijon mustard. Slowly drizzle in the 3 tablespoons olive oil while whisking vigorously, continuing until the dressing thickens and becomes glossy like mayonnaise. Add a dash of water and whisk to adjust the consistency to that of heavy cream. Stir in the anchovy paste and grated Parmesan until smooth. Season with salt and pepper to taste.
- Toss Brussels Sprouts with Dressing: Transfer the roasted Brussels sprouts to the bowl with the tahini Caesar dressing and toss thoroughly to coat all sprouts evenly.
- Make Breadcrumbs: Toss the whole-wheat bread pieces with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a sheet pan. Roast on the middle rack for about 5 minutes until golden brown and crunchy.
- Assemble Salad: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle roasted breadcrumbs and sunflower seeds evenly over the top for added crunch and flavor.
Notes
- Anchovies: When purchasing anchovies, look for oil-packed fillets in jars or tins located in the canned fish aisle. Anchovy paste can be used as a substitute, but whole fillets provide superior flavor (½ teaspoon paste equals about 1 anchovy).
- Caesar Dressing Variations: This recipe uses a creamy tahini-based Caesar dressing, but feel free to substitute with your favorite homemade or store-bought Caesar dressing.
- Frozen Brussels Sprouts: Avoid using frozen Brussels sprouts as their high moisture content prevents proper browning and roasting.
