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Caesar Roasted Brussels Sprouts Recipe, a new twist on an old favorite, tastes simply amazing! This side dish is simple, light, and spectacularly delicious.

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bowl and spoon filled with crispy vegetables


This recipe is modeled after a classic Caesar Salad. However, instead of Romaine, I used roasted Brussels sprouts.

Caesar Roasted Brussels Sprouts


Caesar salad isn’t actually named after Julius Caesar. However, it is named after a man. Apparently, Caesar Cardini developed the salad in Tijuana in 1924. He called it Aviator’s salad. It became so popular they started calling it Caesar Salad.

bowl of veggies


Preparing this side dish is very simple. It has three components to make and assemble. You have to roast the Brussels Sprouts, make the dressing, and put it together.

First, I halved the brussels sprouts and roasted them until brown and crispy. They have a delicious caramelized flavor for the base of the salad.

Next, I stirred together the dressing and lightly tossed the Brussels. Also, I made this zippy Caesar dressing extra bright and tangy with whole-grain mustard and lemon juice.

I finished this Brussels Sprouts salad with Parmesan, capers, and breadcrumbs.


  • Miso paste – Miso paste is a thick paste that is deeply savory, with toasty, salty-sweet richness. You can purchase Miso Paste here. If you don’t have miso paste and don’t want to buy any, you can substitute soy sauce. Soy sauce will give you the salty flavor, but not the creamy texture that miso offers.
  • Parmesan cheese – I highly recommend using real Parmesan cheese not the powdery kind in the jar.
  • Capers – Capers give a burst of flavor to this recipe. You can omit them if you prefer.
  • Whole-grain mustard – You can sub stone-ground mustard for whole-grain mustard. (But don’t use the yellow mustard.)

bowl of roasted veggies


  1. Hot Honey Brussels Sprouts
  2. Caramelized Shaved Brussels Sprouts
  3. Kentucky Bourbon Braised Brussels Sprouts
  4. Toasted Pecan Brie Brussels Sprout Bites
  5. Roasted Winter Vegetable and Pesto Quinoa Bowl
  6. Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots
  7. Parmesan Roasted Cabbage with Pine Nuts
  8. Panko Crusted Broccoli
  9. Pomegranate Avocado and Pine Nut Roasted Broccoli Salad

I calculated the nutritional information using online tools. Furthermore, information can vary depending on various factors, but I have endeavored to be as accurate as possible.

⭐⭐⭐⭐⭐ Have you tried this recipe? Please consider leaving a 5 rating and comment.

Caesar Roasted Brussels Sprouts

Caesar Roasted Brussels Sprouts

Caesar Roasted Brussels Sprouts Recipe

Caesar Roasted Brussels Sprouts Recipe, a new twist on an old favorite, tastes simply amazing! This side dish is simple, light, and spectacularly delicious.
Author: Paula
5 from 8 votes
Print Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings


Brussels sprouts:

Caesar Dressing:


  • 2 tablespoons freshly grated parmesan cheese dairy-free if vegan - I like Violife
  • 2 tablespoons capers like these
  • ¼ cup toasted breadcrumbs gluten-free if desired


  • Preheat oven to 450° F.
  • In a small food processor, blend together the dressing ingredients until smooth. Transfer to a large bowl and set aside.
  • Place the Brussels sprout halves cut side down in a single layer on a sheet pan. Transfer to the oven and roast for 25-30 minutes or until the sprouts are slightly charred and crispy.
  • Remove from the oven and add the sprouts to the bowl with the dressing, toss to combine. Arrange the sprouts on a serving platter and top with parmesan, capers, and toasted bread crumbs.
  • Serve immediately.


Calories: 204kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 631mg | Potassium: 907mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1721IU | Vitamin C: 196mg | Calcium: 103mg | Iron: 3mg
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5 from 8 votes (5 ratings without comment)

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