Insanely good vegan roasted Brussels sprouts with dairy-free caesar dressing. Oven-roasting Brussels sprouts is the easiest way to get them to be soft in the middle and crispy on the outside. The dressing is made with capers, lemon and mustard and pairs incredibly well with the roasted sprouts. Serve them as a warm side dish or as a cold Brussels sprouts caesar salad. You might also like these maple-roasted Brussels sprouts.
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Why you need this recipe
- This caesar brussels sprouts recipe is vegan and gluten-free but tastes just like your favorite caesar salad.
- You can make this easy salad in no time for lunch or dinner. Add a vegan protein source and grains if you'd like to make it more filling.
- It's also a perfect side dish to make during the holiday season (e.g., Thanksgiving, Christmas). You can serve these caesar Brussels sprouts with a slice of nut roast or some stuffed butternut squash.
Key ingredient notes and substituions
Brussels sprouts are the main ingredient of this recipe. We like to use bags of cleaned Brussels sprouts to save some time during the preparation.
Cashew butter is the base of our signature caesar dressing. We love this recipe because it doesn't require soaked cashews and makes you save so much time. You can use white tahini and sunflower seed butter to make it nut-free. 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 acidic 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. We recommend using mild yellow mustard to prevent it from overpowering the other ingredients. You can leave it out if you don't like mustard.
Lemon juice adds freshness to the dressing and we like that a lot. 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 of maple syrup.
Elo's tips
- Sprinkle coarse sea salt on top of the Brussels sprouts before you roast them. It makes all the difference!
- Spread the Bussels sprouts in a single layer and avoid overcrowding the baking sheet. This allows the sprouts to roast evenly. If you double this recipe, make sure to use multiple baking sheets.
- Remove single leaves that may have fallen off when you cut the Brussels sprouts as they will burn in the oven.
- Place the baking sheet on the middle or lowest 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
Cut the Brussels sprouts. To prepare the Brussels sprouts for roasting, start by washing them and cutting them in half. Toss with olive oil, some coarse sea salt and some black pepper. Transfer to a baking sheet and arrange in a single layer.
Roast the Brussels sprouts in the oven. Place the baking sheet on the middle or lowest rack of your pre-heated oven. Roast the Brussels sprouts for 20 to 25 minutes – the cooking time is crucial when making roasted Brussels sprouts. Make sure to set a timer and watch them carefully as they can burn pretty quickly.
Make the vegan caesar dressing. Add all the ingredients to a small blender and blend until creamy. Try the dressing and add more capers or lemon juice to taste.
Frequently Asked Questions
You don't need to pre-cook or steam the Brussels sprouts before roasting.
Yes, you can roast frozen Brussels sprouts. Simply follow these instructions.
Add the Brussels sprouts that you washed, cut in half, and seasoned with oil, salt and pepper in the air fryer basket. Air-fry for 15 minutes and shake halfway through. Let them cool for 5 minutes before you add the vegan caesar dressing.
You can wash, cut, and toss the Brussels sprouts in olive oil, salt and pepper 24 hours ahead of time. Place them on a baking sheet or in a baking dish, cover it with foil and store it in the fridge. Roast the Brussels sprouts shortly before serving for them to be crispy.
To reheat vegan roasted Brussels sprouts, preheat your oven to 350°F (180°C). Already take the Brussels sprouts out of the fridge. Place them on a baking sheet and roast them for 5 to maximum 10 minutes. You can also reheat them in the microwave but they won't be as crispy anymore. If you made these roasted caesar Brussels sprouts, add some more dressing after reheating.
Roasted Brussels sprouts get soggy when they are overcooked. To get some crispy sprouts, make sure to pre-heat 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
Vegan Roasted Brussels Sprouts With Caesar Dressing
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 of the brine more to taste
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or agave syrup
- 1 teaspoon yellow mustard
- 1 clove of garlic or ¼ teaspoon garlic powder
- 1 pich of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the Brussels sprouts. If necessary, cut off the stem and remove damaged leaves. Cut them in half (see step-by-step pictures in post above).
- Drizzle the Brussels sprouts with olive oil. Sprinkle with coarse sea salt and pepper. Toss well. Transfer to a baking sheet (you can line it with parchment paper if you'd like) and arrange them in a single layer (see notes).
- Place the baking sheet on the middle or lower rack of your oven. Roast the Brussels sprouts for 20 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.
- In the meantime, make the caesar dressing. Add the cashew butter, water, capers, caper brine, lemon juice, maple syrup, mustard, garlic clove and a pinch of salt to a small blender. Blend until smooth. Try the dressing and add more capers or lemon juice to taste.
- Remove the Brussels sprouts from the oven and let them cool for 5 to 10 minutes. Topp with the caesar dressing and toss well. The dressing will thicken slightly due to the heat.
Notes
- You don't need to pre-cook or steam the Brussels sprouts before roasting.
- 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.
- Remove single leaves that may have fallen off when you cut the Brussels sprouts as they will burn in the oven.
- If you have an air-fryer, you can air-fry the Brussels sprouts that you tossed in oil, salt and pepper for 15 minutes. Shake the basket halfway through.
- To reheat roasted Brussels sprouts, preheat your oven to 350°F (180°C). Roast the Brussels sprouts for 5 to 10 minutes (maximum) until warm on the lowest rack.
Nutrition
More vegan roasted vegetable recipes
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