Bacon Cesar Brussel Sprout Recipe
Recipe information
Make Bacon Cesar Brussel Sprout in just 40m. Indulge in our Bacon Caesar Brussel Sprout dish, where crispy, savory bacon meets tender roasted Brussel sprouts, all drizzled with a rich and creamy Caesar dressing. Topped with freshly grated Parmesan and a sprinkle of crunchy croutons, this dish is a delightful twist on a classic salad that perfectly balances smoky, tangy, and crunchy flavors in every bite.
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Ingredients
Roasted Brussels Sprouts & Bacon
Caesar Dressing
Finishing & Garnish
Roasted Brussels Sprouts & Bacon
1. Prep
Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve Brussels sprouts lengthwise. Pat them dry with a kitchen towel to encourage browning.
2. Arrange and season
Toss the halved Brussels sprouts in a bowl with 2 tbsp olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper, ensuring even coating.
3. Add bacon
Lay a parchment-lined or lightly oiled baking sheet. Arrange Brussels sprouts cut-side down in a single layer. Nestle 6 bacon slices among the sprouts (you can weave or fold bacon so it crisps evenly).
4. Roast
Roast in the preheated oven for 20–25 minutes, until Brussels sprouts are deeply golden on cut sides and tender through, and bacon is crisp. At about 12–15 minutes, check and flip any sprouts or move bacon pieces for even crisping.
5. Crisp bacon
If bacon is not fully crisp, remove sprouts when tender and finish bacon under the broiler 1–3 minutes, watching closely to avoid burning. Once crisp, transfer bacon to a paper towel-lined plate to drain and cool slightly, then chop into 1/2-inch pieces.
Caesar Dressing
6. Combine base
While the sprouts roast, whisk together 1 cup mayonnaise, 1 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce in a medium bowl until smooth.
7. Flavor
Add 1 tsp anchovy paste, 2 minced garlic cloves, 1 tsp freshly ground black pepper, and 1 tbsp grated Parmesan to the bowl. Whisk to combine thoroughly.
Finishing & Assembly
9. Toss
Transfer roasted Brussels sprouts to a large serving bowl while still warm. Pour about half to three-quarters of the Caesar dressing over the sprouts and gently toss to coat. Warm sprouts will absorb the dressing and carry flavor.
10. Add bacon and croutons
Add the chopped crisp bacon and 1 cup croutons to the bowl and gently toss once to distribute. Reserve some bacon and croutons for topping if you like extra crunch.
11. Plate and garnish
Serve the dressed sprouts on a platter or individual plates. Sprinkle 1 tbsp freshly grated or shaved Parmesan and the reserved bacon and croutons on top. Finish with a light sprinkle of fresh lemon zest (optional) and an extra 1/2 tsp freshly ground black pepper.
12. Serve
Serve immediately while sprouts are warm and bacon/croutons are still crisp. Leftover dressing can be refrigerated up to 3 days; re-crisp croutons and bacon before serving leftovers.
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