Vegan Roasted Brussels Sprouts With Caesar Dressing
Insanely good vegan roasted Brussels sprouts with dairy-free caesar dressing. Serve them warm or as a cold Brussels sprouts caesar salad.
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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 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
Calories: 262kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Fiber: 9g | Sugar: 6g
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