Description
A warm, cozy twist on the classic Caesar, featuring roasted Brussels sprouts tossed in creamy Caesar dressing, crisp croutons, and freshly grated Parmesan for a savory, comforting salad that shines as a side or light main.
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Caesar dressing
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons
- 1 tablespoon lemon juice
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C).
- Combine Ingredients: In a bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the sprouts in a single layer on a sheet pan so they roast rather than steam.
- Assemble the Dish: Roast the sprouts for 18 to 20 minutes, stirring once halfway through, until golden and crisp-tender.
- Cook to Perfection: Transfer the warm roasted sprouts to a large mixing bowl and add the Caesar dressing, tossing gently to coat.
- Finishing Touches: Sprinkle with freshly grated Parmesan, add croutons, and drizzle with lemon juice. Toss lightly to combine.
- Serve and Enjoy: Plate immediately while warm so the cheese softens and the sprouts retain some crisp edges. Serve family-style or individually.
Notes
- Roast at high heat for caramelized edges and tender centers.
- Dress the sprouts just before serving to keep them crisp.
- Use fresh Parmesan for best flavor and melt.
- For a gluten-free version, replace croutons with toasted nuts or seeds.
Nutrition
- Serving Size: 1/4 recipe (about 1 to 1 1/4 cups)
- Calories: 240
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Brussels sprout salad, warm Caesar salad, roasted Brussels sprouts, easy side dish, holiday salad