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Roasted Brussels Sprouts Caesar Salad

Roasted Brussels sprouts Caesar salad pairs tender, browned sprouts with crisp romaine, Caesar dressing, crunchy croutons, and finely grated Parmesan. Roast the sprouts cut side down at 425°F, then toss everything together just before serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the roasted Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Caesar dressing
  • 0.33 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 clove garlic small, finely grated
  • 1 tsp Worcestershire sauce
  • 1 tbsp water cold
For the salad
  • 1 head romaine lettuce medium, chopped (about 6 cups)
  • 1.5 cup Caesar croutons
  • 0.33 cup Parmesan cheese finely grated

Equipment

  • 1 large rimmed baking sheet

Method
 

Roast the Brussels sprouts
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss the Brussels sprouts with the olive oil, salt, and pepper, then arrange them cut side down on the baking sheet and roast for 20 to 25 minutes, until tender and browned.
Make the dressing
  1. Whisk the mayonnaise, lemon juice, Dijon, anchovy paste, garlic, Worcestershire sauce, and water in a small bowl until smooth.
Assemble and serve
  1. In a large serving bowl, toss the romaine and warm Brussels sprouts with enough dressing to coat, then gently fold in the croutons and Parmesan and serve promptly.

Notes

For crisp croutons, fold them in just before serving. Refrigerate leftover salad for up to 2 days; store any extra dressing separately. Freezing is not recommended. For a vegetarian version, omit the anchovy paste and use vegetarian Worcestershire sauce.