Brussels Sprouts Ceasar Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut each sprout in half through the stem so cut sides face down when roasted; leave very small ones whole.

Toss and roast

In a large bowl, toss the trimmed sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated. Spread cut side down in a single layer on the prepared baking sheet. Roast for 18–22 minutes, stirring or shaking the pan once halfway through, until sprouts are deeply browned at the edges and tender when pierced with a fork.

Remove from oven and let cool 3–5 minutes while you prepare the dressing.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1/3 cup grated Parmesan, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, and 1 minced garlic clove until smooth.

Adjust seasoning & consistency

Season with 1/4 tsp freshly ground black pepper. If the dressing is too thick to coat the sprouts, whisk in up to 2 tbs water, 1 tablespoon at a time, until it reaches a creamy, pourable consistency. Taste and adjust with a pinch of salt or additional lemon if needed.

Place the warm roasted Brussels sprouts in a large bowl. Add about two-thirds of the Caesar dressing and toss gently to coat. Add more dressing to taste — the goal is glossy, evenly coated sprouts but not drenched.

Transfer to a serving platter. Scatter 1/4 cup shaved or shredded Parmesan over the top. Sprinkle 2 tbs toasted breadcrumbs if using for crunch and finish with 1/2 tsp fresh lemon zest for brightness.

Serve warm or at room temperature as a side or small plate. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days; dressed sprouts are best eaten the same day.