Caesar Brussel Sprouts

caesar brussels sprouts web

Brussel Sprouts make a great addition to your holiday meal. This simple recipe uses a Caesar dressing to add a little zip to the recipe. It is easy to make this recipe the day before and combine the two parts just before you are ready to serve. 

Servings 8


  • 2 slices natural grain bread
  • 8 tablespoons olive oil
  • 2 clove garlic peeled and halved lengthwise
  • Kosher salt and freshly ground pepper
  • 3 pounds Brussels sprouts halved
  • 1/2 cup mayonnaise
  • 2 clove garlic pressed
  • 1/2 teaspoon fish sauce or anchovy sauce
  • 1 lemon
  • 2/3 cup grated Parmesan cheese optional


  1. Allow the bread to sit out and get firm.
  2. In a food processor, pulse the bread into pine nut-size crumbs.
  3. In a small pan over medium heat, warm 4 tablespoons of the oil and the halved garlic slices, cut side down, until the garlic is very aromatic and just starting to turn golden. Remove and reserve the garlic. Add to the oil the breadcrumbs and 1/42teaspoon salt. Cook, stirring frequently, until the breadcrumbs are crisp but not burning, about 5 minutes. Set aside.
  4. Preheat the oven to 400°F. On a large-rimmed baking sheet, toss together the brussels sprouts and remaining 4 tablespoons oil, then spread into 1 layer and roast until tender and caramelized, about 18 minutes.
  5. Meanwhile, in a large bowl, add the mayonnaise. Using a garlic press, press the cooked garlic halves into the mayo. Squeeze in about 2 teaspoons lemon juice from the lemon, add 1/2 teaspoon fish sauce and pepper to taste. Mix to combine, taste the dressing, and add more fish sauce, lemon, and pepper if desired.
  6. To serve, add the brussels sprouts to the bowl of dressing, toss to completely combine, transfer to a serving bowl, and garnish with the crispy breadcrumbs and Parmesan.

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