This untraditional combo is hands down the best way to eat Brussels sprouts: roasted in the oven and tossed with a creamy Caesar dressing. This rich, tangy, and briny sauce perfectly balances the earthiness of the Brussels sprouts in a way you've not tried before. You can serve them warm or cold as a side dish or as a salad with quinoa.
Why you'll love this recipe
- You don't need to pre-cook or steam the Brussels sprouts before roasting. The oven does all the work for you, resulting in tender sprouts with crispy edges.
- Oven-roasting brings out the sweet and nutty flavors of Brussels sprouts making them less bitter and a lot more enjoyable!
- This recipe requires minimal prep time!
- It's a great way to turn this often-misunderstood veggie into a fall and winter favorite. It's a fantastic alternative to traditional maple Brussels sprouts.
- It's also a great side dish for the holidays(e.g., Thanksgiving, Christmas). These caesar Brussels sprouts pair really nicely with a slice of nut roast.
Key ingredient notes and substitutions
- Brussels sprouts are the star of the recipe!
- Cashew butter is the base of my signature Caesar dressing. It's a shortcut to soaked cashews which saves you a ton of time! Alternatively, you can use white almond butter and tahini. But note that cashew butter has the most neutral taste.
- Small jarred capers are a must in any Caesar dressing. The capers and their brine bring in that well-known salty and briny touch. They should not be left out since there are already no anchovies in this vegan recipe.
- Mustard helps make the dressing more homogenous and intensifies the flavors. I recommend using mild yellow mustard to prevent it from being overpowering but you can also leave it out if you don't like mustard.
- Lemon juice adds freshness to the dressing. If you don't have lemon juice, use a little more of the caper brine.
- Maple syrup balances out the acidity of the other ingredients. You can use agave syrup instead.
Elo's tips
- Choose cleaned Brussels sprouts, from which the outer leaves and stems have already been removed to save some time during the preparation.
- Use coarse sea salt instead of fine sea salt for seasoning. It makes all the difference!
- Spread the Brussels sprouts in a single layer and avoid overcrowding the baking sheet. This allows the sprouts to roast evenly without getting mushy. If you double this recipe, make sure to use multiple baking sheets.
- Discard single leaves that may have fallen off when you cut the Brussels sprouts in half as they will burn in the oven.
- Place the baking sheet on the middle or lower rack of your oven. If you place it higher, some of the Brussels sprouts might burn.
- Let the Brussels sprouts cool down for 5 to 10 minutes before you add the dressing. The dressing will thicken a little when in contact with the warm sprouts.
Step-by-step with pictures
- Step 1: Wash the Brussels sprouts. Remove any damaged or discolored leaves.
- Step 2: Cut the Brussels sprouts in half with a sharp knife.
- Step 3: Season the sprouts. Toss them with olive oil, some coarse sea salt, and black pepper. Transfer to a baking sheet and arrange in a single layer.
- Step 4: Roast the Brussels sprouts for 20 to 22 minutes. Make sure to set a timer and check them regularly (especially towards the end) as they can burn pretty quickly. How long they need to cook will depend on their size and how crowded your baking sheet is.
- Step 5: Make the vegan Caesar dressing. Add all the ingredients to a small blender.
- Step 6: Blend until creamy. Give the dressing a taste and add more capers or lemon juice if needed.
Reheating tips
Preheat your oven to 350°F (180°C). Place the roasted Brussels sprouts on a baking sheet and roast them for 5 to max. 10 minutes.
You can also reheat them in the microwave but they won't be as crispy anymore.
Frequently Asked Questions
Can you roast frozen Brussels sprouts?
Yes, you can roast frozen Brussels sprouts. No need to thaw them first. Simply place them frozen on a warm sheet pan (that you left in the oven while it was preheating) or follow these instructions.
Why are my roasted Brussels sprouts soggy/mushy?
Roasted Brussels sprouts get soggy when they are overcooked. To get some crispy sprouts, make sure to preheat your oven and set it at 400°C (200°C). Set a timer to prevent over-cooking them. They are ready when they are golden brown (after approximately 20 minutes).
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The recipe
Caesar Roasted Brussels Sprouts (Vegan)
This is hands down the best way to eat Brussels sprouts: roasted in the oven and tossed with a rich, tangy, and briny. You can serve them warm or cold.
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Servings: 4
Ingredients
For the roasted Brussels sprouts
- 32 ounces (900 g) Brussels sprouts
- 2 tablespoons olive oil
- 1 pinch of coarse sea salt
- 1 pinch of black pepper
For the caesar dressing
- ¼ cup (65 g) cashew butter sub white tahini or sunflower seed butter
- ⅓ cup (80 ml) water
- 2 teaspoons small capers from the jar
- 4 teaspoons caper brine more to taste
- 1 tablespoon lemon juice
- 1 teaspoon yellow mustard
- 1 teaspoon maple syrup
- ¼ teaspoon garlic powder
- 1 pich of salt
Instructions
- Oven: Preheat the oven to 400°F (200°C).
Prep the Brussels sprouts: Wash the Brussels sprouts. If necessary, cut off the stem and remove damaged leaves. Cut them in half.
Season: Drizzle the Brussels sprouts with olive oil. Sprinkle with coarse sea salt and pepper. Toss well. Transfer to a parchment-lined baking sheet and arrange them in a single layer.
Roast: Place the baking sheet on the middle or lower rack of your oven. Roast the Brussels sprouts for 20-22 minutes until golden brown and crispy-looking. Make sure to set a timer and watch the sprouts carefully towards the end as they can burn pretty quickly.
Make the Caesar dressing: Add the cashew butter, water, capers, caper brine, lemon juice, mustard, maple syrup, garlic powder, and a pinch of salt to a small blender. Blend until smooth. Try the dressing and add more capers or lemon juice to taste.- Toss: Remove the Brussels sprouts from the oven and let them cool for 5 to 10 minutes. Top with the caesar dressing and toss well. The dressing will thicken slightly due to the heat.
Notes
- If you double or triple this recipe, use multiple baking sheets to roast the Brussels sprouts. The sheets should not be overcrowded and the sprouts should be arranged in a single layer.
- Discard single leaves that have fallen off when you cut the Brussels sprouts in half as they will burn in the oven.
Nutrition
Calories: 262kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Fiber: 9g | Sugar: 6g
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