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Vegan roasted Brussels sprouts with caesar dressing in a bowl.

Vegan Roasted Brussels Sprouts With Caesar Dressing

5 from 2 votes
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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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse Jennes


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
  • 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


  • 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.


  1. You don't need to pre-cook or steam the Brussels sprouts before roasting.
  2. 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.
  3. Remove single leaves that may have fallen off when you cut the Brussels sprouts as they will burn in the oven.
  4. 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.
  5. 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. 


Calories: 262kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Fiber: 9g | Sugar: 6g
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