Catching Up Over Brussels Sprouts (No, Seriously)
I never thought I'd be the person singing the praises of Brussels sprouts, but here we are. Honestly, I grew up thinking they were just punishment—looking at you, overboiled school dinners. But fate, curiosity, and a persistent friend (thanks, Lisa) led me, somewhat skeptically, to roast them for a salad. And I’ll tell you the truth, roasting totally transforms those little green grenades. Now, my Roasted Brussels Sprouts Caesar Salad is the thing I whip up most when I want something that feels a bit fancy with zero fuss or pretense. My husband claims it’s the only salad that passes as a meal.
Why I Keep Making This (and So Does My Family)
I make this when I want something hearty-but-healthy, or when we're pretending to be the sort of people who use words like "nutrient-dense." My family goes properly mad for this (even my oldest, who regards most vegetables as undercover carrots). Maybe it's the crispy edges—or maybe it's that garlicky Caesar dressing. Or, let's be honest, croutons just make everything better.
We once served this at a potluck and, not to brag, but folks went back for seconds before the main even hit the table.
The Goods (A.K.A. What You'll Need)
- About 500g (a heaping pound) Brussels sprouts, trimmed and halved—don't sweat it if they're slightly uneven, they're supposed to get crispy
- 3 tablespoon olive oil (I sometimes just eyeball this, shhh)
- Salt and black pepper to taste (table salt works just fine, despite what TV chefs say)
- 3 cups romaine lettuce, fairly roughly chopped—it can be a bit chunky
- A big handful of homemade or store-bought croutons (sourdough croutons are my go-to, but any old bread will do in a pinch)
- Freshly grated Parmesan, as much as you feel is necessary (which in my case is more is more)
- For the dressing: ½ cup mayonnaise (sometimes I blend in Greek yogurt if I’m trying to be virtuous), 1 garlic clove, 2 anchovy fillets (optional, but I never skip), 1 tablespoon Dijon mustard, 2 tablespoon lemon juice, 1 tablespoon olive oil, 2 tablespoon grated Parmesan, salt and pepper
- Lemon wedges to serve (unless you forget, like I often do)
My grandmother used to insist on Hellmann’s mayo, which is great, but I grab whatever's on sale—no shame.
Here's How It Goes Down
- Roasting the sprouts: Heat your oven to 220°C (428°F if you're state-side). Toss the halved Brussels sprouts in olive oil, a healthy pinch of salt, and pepper. I spread them onto a big baking sheet—try to give them space, otherwise they sort of steam and go sad. Roast for 25-30 minutes, flipping halfway, until the edges get golden and almost frizzled. (This is the stage where I usually scarf down a hot sprout straight off the tray. Beware: roof-of-mouth burns are real!)
- Dressing time: In a small bowl, squish the garlic and anchovies into a paste (I just use the back of a spoon—no need to faff with mortars and pestles, unless you enjoy that sort of thing). Whisk in the mayo, mustard, lemon juice, oil, and Parmesan; season. Taste and adjust. Actually, I find it works better if the flavors sit for a bit, but sometimes I'm too impatient.
- Putting it together: Chuck the romaine in a big bowl. Scatter over the warm Brussels sprouts (don't worry if some are a little charred—flavor!). Pour over most of the dressing. Toss it all. Add a heap of croutons and a generous shower of Parmesan. I add more dressing at the end if it looks a bit dry.
- Serve: Pile onto plates, squeeze over a lemon wedge if you remembered them, crack a bit more pepper on top, and dive in. (My son likes it with a soft-boiled egg on top, but that's his thing.)
Tidbits and Takeaways From My Kitchen
- If you accidentally steam your Brussels instead of roasting—just whack the heat up and let them crisp for a few more minutes. Not the end of the world.
- I've tried using bagged Caesar salad mix; honestly, it worked fine in a pinch but it's never quite as fresh as building it yourself.
- I once chucked in kale because I ran out of lettuce. Surprisingly good, but a bit more "chewy", if you know what I mean.
- If all you have is powdered garlic and pre-grated cheese, fine! It’ll still taste better than anything from a plastic tub.
The Weird and Wonderful Variations I've Tried
- Roasted broccoli instead of Brussels? Not bad at all.
- With bacon bits: rampant success, but then everything’s better with bacon.
- Once tried swapping in blue cheese. Err, would not recommend unless you really love blue cheese (my husband thought it tasted like "sock salad").
- Sometimes I dress it up with roasted chickpeas for crunch. Far from traditional, but that never stopped me.
Gear and MacGyver Hacks
A big sheet pan is great, but I've roasted sprouts in a pyrex dish, too. If all else fails, I've even crisped them in a frying pan on the stove. Nothing fancy needed. If you don’t have a salad spinner, just give your lettuce a good shake outside (I have startled my neighbor doing this—sorry, Linda!).
Keeping Leftovers (But There Hardly Ever Are...)
Store extra salad (if you actually have any, rare in my house) in an airtight container in the fridge. It'll keep for about a day, maybe two, although the croutons do get a bit chewy. Actually, I think the salad tastes even better the next day, but don't @ me if you disagree.
How I Like to Serve Mine
Usually just plopped onto a big plate with extra lemon and sometimes a glass of whatever white wine is open. My kids assemble theirs in taco shells; I never thought of that, but hey, whatever works to get greens inside.
Lessons I’ve Learned (Sometimes the Hard Way!)
- Don’t rush the roasting; I once tried to speed things up and just got soggy sprouts. Sad times.
- Taste your dressing—sometimes the lemon is extra zingy and needs a bit more cheese to mellow out.
- If you forget the anchovies, don't panic, but they do add a sneaky depth. (Fishy haters: no one ever notices, I promise.)
A Few Questions I Get (Or Ask Myself In The Kitchen)
Do I have to use anchovies in the dressing?
Short answer: no, but it’s so much better with. Sometimes I use Worcestershire sauce instead, about a teaspoon. Not exactly the same, but gets you close enough.
Can I make this vegan?
Yup! Swap in your favorite vegan mayo, skip the cheese or use a vegan one, and leave out/not replace the anchovies. Actually, check out this vegan Caesar dressing—tried it, not bad at all.
Can I make this ahead?
You can roast the sprouts and make the dressing ahead, yes. I don’t toss it all together till right before serving or things get a bit…slumpy. (That’s not a real cooking term, but you know what I mean!)
What if I don't have croutons?
Just toast some bread and rip it up. Or skip them. Or add roasted nuts—almonds are grand here. Whatever floats your boat. By the way, Smitten Kitchen’s crouton guide is fantastic if you want more ideas.
Bonus random thought: This salad is a solid excuse to eat cheese and claim it’s healthy, in my book. Also, does anyone else find themselves weirdly proud when the family clears the bowl? (Or is that just me?)
Ingredients
- 450 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 large head romaine lettuce, chopped
- ½ cup Caesar dressing (homemade or store-bought)
- 1 cup croutons
- ⅓ cup grated Parmesan cheese
- 2 tablespoons lemon juice
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Toss halved Brussels sprouts with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
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3Roast Brussels sprouts for 20-25 minutes, stirring once halfway through, until golden and tender. Let cool slightly.
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4In a large salad bowl, combine chopped romaine lettuce, roasted Brussels sprouts, and lemon juice. Toss gently.
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5Add Caesar dressing and toss until vegetables are well coated. Top with croutons and grated Parmesan cheese.
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6Serve immediately as a starter or main. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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