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5 from 2 votes

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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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse

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.
  • Blended caesar dressing in a Nutribullet personal blender.
    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

  1. 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.
  2. 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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