Crispy Brussels Sprout Caesar Salad

$- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - Salt and pepper to taste - 1 cup homemade croutons (use day-old bread) - 1/4 cup grated Parmesan cheese I love using fresh Brussels sprouts for this salad. They add a nice crunch and earthy flavor. Halving them helps them roast nicely. The olive oil gives them a rich taste. Don't forget the salt and pepper! They enhance the sprouts' natural flavor. The homemade croutons add a fun texture to the dish. You can make them from old bread. Just cut it up and toast it until golden. The grated Parmesan cheese brings a creamy, salty kick to the salad. - 2 tablespoons Dijon mustard - 2 tablespoons lemon juice - 1 tablespoon Worcestershire sauce - 1 teaspoon garlic powder - 1/2 cup Greek yogurt (for a creamy dressing) - 1 tablespoon capers, chopped (for a briny kick) This dressing is what makes the salad special. I love the mix of creamy Greek yogurt and sharp Dijon mustard. The lemon juice adds a bright touch. Worcestershire sauce gives it depth. Garlic powder adds that wonderful savory flavor. Chopped capers bring a little briny punch. It's easy to whisk all these together for a smooth dressing. - Baking sheet - Large mixing bowl - Small bowl for dressing - Whisk - Large serving bowl You need a baking sheet to roast the Brussels sprouts. A large mixing bowl helps you toss the sprouts with oil and seasonings. For the dressing, use a small bowl and a whisk. This keeps everything tidy. Finally, a large serving bowl is perfect for combining all your delicious ingredients. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This step helps get the Brussels sprouts nice and crispy. Next, take 1 pound of Brussels sprouts. Trim the ends and cut them in half. Place them in a large mixing bowl. Add 3 tablespoons of olive oil, salt, and pepper to taste. Toss everything together until the sprouts are well coated. Now, spread the Brussels sprouts on a baking sheet. Make sure they are in a single layer. This helps them roast evenly. Roast them for about 20 to 25 minutes. Flip them halfway through to ensure even cooking. They should turn golden brown and crispy when done. While the Brussels sprouts roast, let’s make the dressing. In a small bowl, add 1/2 cup of Greek yogurt. Then mix in 2 tablespoons of Dijon mustard, 2 tablespoons of lemon juice, and 1 tablespoon of Worcestershire sauce. Add 1 teaspoon of garlic powder and 1 tablespoon of chopped capers for a briny kick. Whisk all these ingredients together until smooth. Taste and adjust the seasoning with salt and pepper if needed. Once the Brussels sprouts are done, take them out of the oven and let them cool for a few minutes. In a large serving bowl, combine the roasted Brussels sprouts, 1 cup of homemade croutons, and 1/4 cup of grated Parmesan cheese. Drizzle the prepared dressing over the salad. Gently toss everything until well coated. Serve your salad right away. You can add more Parmesan cheese and some fresh pepper on top for extra flavor. Enjoy your crisp and tasty Brussels sprout Caesar salad! To make your Brussels sprouts perfectly crispy, start by cutting them in half. This helps them roast evenly. Toss the sprouts with olive oil, salt, and pepper in a bowl. Use just enough oil to coat them lightly. Spread them on a baking sheet in a single layer. This spacing allows hot air to circulate around each sprout. Roast in a preheated oven at 400°F for about 20-25 minutes. Flip them halfway through for even crisping. Look for a golden brown color to know they are done. You can easily swap ingredients if needed. For a dairy-free option, use vegan cheese instead of Parmesan. If you don't have Greek yogurt, try sour cream or a plant-based yogurt. Dijon mustard can be replaced with yellow mustard. If you want a sweeter dressing, add a bit of honey or maple syrup. For a different flavor, use balsamic vinegar instead of lemon juice. These swaps can still give you a tasty salad. This salad is great on its own or as a side. It pairs well with grilled chicken or fish. You can also serve it with whole-grain bread for a complete meal. For a fun twist, add nuts like walnuts or almonds for crunch. Try garnishing with fresh herbs like parsley or chives to brighten the dish. Serve it right after tossing so the sprouts stay crisp. Enjoy your salad fresh for the best taste! Pro Tips Freshness Matters: Use the freshest Brussels sprouts you can find for the best flavor and texture. Look for bright green sprouts that are firm and tightly packed. Crouton Crunch: For extra crunchy croutons, consider toasting them in the oven for a few minutes before adding them to the salad. You can also sprinkle them with a bit of garlic powder for added flavor. Dressing Delight: If you prefer a thinner dressing, simply add a splash of water or extra lemon juice to achieve your desired consistency without losing flavor. Make it Ahead: You can roast the Brussels sprouts and make the dressing in advance. Combine them just before serving to keep everything fresh and crisp. {{image_2}} To make your Brussels sprout Caesar salad even better, try adding some fun extras. Here are a few ideas: - Bacon bits: Cook some crispy bacon. Add it for a savory crunch. - Anchovies: They bring a strong umami flavor. Chop them finely and mix into the dressing. - Nuts: Add walnuts or almonds for a nice crunch. Toast them for more flavor. - Herbs: Fresh herbs like parsley or basil can add brightness. Sprinkle them on top before serving. These additions will enhance your salad and make it unique. You can easily make this salad vegan and gluten-free. Here’s how: - Dressing: Replace Greek yogurt with silken tofu. Blend it until smooth. Add lemon juice and Dijon mustard for flavor. - Croutons: Use gluten-free bread for your croutons. You can make them at home or buy them. - Parmesan cheese: Swap with nutritional yeast for a cheesy flavor without dairy. These swaps keep the taste great while meeting different diets. Using seasonal ingredients makes your salad fresh and exciting. Here are some swaps for each season: - Spring: Add fresh peas or radishes. They add sweetness and crunch. - Summer: Try cherry tomatoes or cucumbers. They bring a juicy, refreshing taste. - Fall: Add roasted sweet potatoes or butternut squash. They give a nice sweetness. - Winter: Include pomegranate seeds for a pop of color and tartness. These seasonal ingredients will keep your salad vibrant and delicious all year round. If you have leftover Brussels sprout Caesar salad, you should store it in the fridge. Use an airtight container to keep it fresh. This helps the salad stay crisp longer. Do not mix the dressing in if you plan to save some. Keep the dressing separate to avoid soggy sprouts. Reheating this salad is not the best option. The Brussels sprouts lose their crispness when heated. If you must warm them, do it gently. Use a microwave on low power. Heat for just a few seconds. Check to see if they are warm enough. The salad stays fresh for about 2-3 days in the fridge. The Brussels sprouts hold well, but the croutons will go soft. The dressing lasts about a week. Check for any off smells or changes in color before using. Always trust your senses when it comes to food safety. You can use sour cream instead of Greek yogurt. Both give a creamy texture. If you want a dairy-free option, try cashew cream or silken tofu. Blend the tofu until smooth for a nice consistency. Yes, you can prep this salad ahead. Roast the Brussels sprouts and make the dressing early. Keep them separate until you are ready to serve. This keeps everything fresh and crisp. This salad works great for meal prep! Store the components in separate containers. This way, your salad stays fresh for a few days. Just mix it up when you are ready to eat. A serving of this salad has about 250 calories. This estimate may change based on specific brands and portions. It's a healthy option packed with flavor and nutrients. This blog post covered how to make a tasty Brussels sprout Caesar salad. We explored the main ingredients, the creamy dressing, and the tools you need. I shared step-by-step tips for prepping the sprouts, making the dressing, and assembling the salad. You also learned great tricks for crispy sprouts and serving ideas. Remember, leftovers can stay fresh with proper storage. Enjoy experimenting with flavors and options for dietary needs. Now, dive into making this salad, and savor every crunchy bite!$

Crispy Brussels Sprout Caesar Salad

A delicious and healthy salad featuring roasted Brussels sprouts, homemade croutons, and a creamy Caesar dressing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
3 tablespoons olive oil
to taste Salt and pepper
1 cup homemade croutons
1 4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 2 cup Greek yogurt
1 tablespoon capers, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
Spread the Brussels sprouts on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until they are golden brown and crispy, flipping halfway through.
While the Brussels sprouts are roasting, prepare the Caesar dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, and chopped capers until smooth. Adjust the seasoning with salt and pepper.
Once the Brussels sprouts are done, remove them from the oven and let them cool slightly.
In a large serving bowl, combine the roasted Brussels sprouts, homemade croutons, and grated Parmesan cheese.
Drizzle the prepared dressing over the salad and gently toss until everything is well coated.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh pepper if desired.

Notes

Use day-old bread for the croutons for the best texture.

Keyword Brussels sprouts, Caesar dressing, healthy, salad