Tahini-Caesar Roasted Brussels Sprouts Recipe

Introduction

This Tahini-Caesar Roasted Brussels Sprouts recipe offers a unique twist on a classic side dish. Roasted until golden and tossed in a creamy, tangy tahini-based Caesar dressing, these Brussels sprouts make a flavorful and crunchy treat perfect for any meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
• Kosher salt and black pepper
• 3 oil-packed anchovy fillets, chopped
• 1 large garlic clove, chopped
• ¾ teaspoon kosher salt
• 2 tablespoons tahini (or 1 egg yolk as a substitute)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Parmesan cheese, finely grated
• 2 cups hearty whole-wheat bread, broken into craggy pieces
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons roasted sunflower seeds

Instructions

1. Step 1: Preheat your oven to 500°F, positioning the racks in the middle and lowest positions.
2. Step 2: Toss the Brussels sprouts with 2 tablespoons of olive oil to coat evenly; season with salt and pepper. Spread them cut side down on a baking sheet and cover tightly with foil.
3. Step 3: Roast the covered Brussels sprouts on the lowest rack for 10 minutes. Remove the foil and continue roasting for another 7 to 10 minutes until deep golden brown.
4. Step 4: On a cutting board, mound the anchovies, garlic, and ¾ teaspoon salt. Mince together with a chef’s knife until a smooth paste forms, mashing and scraping as you go. Alternatively, use a mortar and pestle or anchovy and garlic paste.
5. Step 5: In a large bowl placed on a damp towel for stability, whisk together tahini, lemon juice, and Dijon mustard.
6. Step 6: Slowly drizzle in 3 tablespoons of olive oil while whisking vigorously until the mixture thickens and looks glossy like mayonnaise.
7. Step 7: Add a dash of water and whisk to adjust the dressing to the consistency of heavy cream. Stir in the anchovy paste and Parmesan cheese, then season with salt and pepper to taste.
8. Step 8: Transfer the roasted Brussels sprouts into the dressing and toss to coat thoroughly.
9. Step 9: For the breadcrumbs, toss bread pieces with 1 tablespoon olive oil, season with salt and pepper, and spread on a sheet pan.
10. Step 10: Roast the breadcrumbs on the middle rack for about 5 minutes until golden and crunchy.
11. Step 11: Serve the dressed Brussels sprouts on a platter, topped with the crispy breadcrumbs and roasted sunflower seeds.

Tips & Variations

• If you don’t have tahini, using an egg yolk adds richness and helps achieve a creamy texture for the dressing.
• For extra crunch, toast the sunflower seeds lightly before adding them as a topping.
• Feel free to swap whole-wheat bread crumbs with gluten-free bread if you prefer a gluten-free option.
• Adjust the lemon juice for more tang if you like a brighter flavor.

Storage

Store leftover Brussels sprouts and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat the sprouts gently in a warm oven to maintain crispness, then toss again with the dressing before serving. Add fresh breadcrumbs and sunflower seeds after reheating to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can make a vegan version by omitting anchovies and Parmesan cheese, and replacing the egg yolk substitute with extra tahini or a plant-based mayo. Use nutritional yeast to add a cheesy flavor instead of Parmesan.

How do I avoid bitter Brussels sprouts?

Trimming and slicing Brussels sprouts in half lengthwise helps them roast evenly and caramelize, which reduces bitterness. Roasting at a high temperature also brings out their natural sweetness.

Tahini-Caesar Roasted Brussels Sprouts Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Tahini-Caesar Roasted Brussels Sprouts recipe delivers a delightful twist on classic roasted Brussels sprouts, featuring a creamy tahini-based Caesar dressing with anchovies and Parmesan. Combined with crunchy roasted whole-wheat breadcrumbs and nutty sunflower seeds, this dish offers a perfect balance of savory flavors, textures, and freshness, making it an ideal side or appetizer.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 2 tablespoons extra-virgin olive oil
• 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
• Kosher salt and black pepper, to taste

Tahini Caesar Dressing

• 3 oil-packed anchovy fillets, chopped
• 1 large garlic clove, chopped
• ¾ teaspoon kosher salt
• 2 tablespoons tahini (or 1 egg yolk as substitute)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Parmesan cheese, finely grated

Breadcrumbs and Topping

• 2 cups hearty whole-wheat bread, broken into craggy pieces
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons roasted sunflower seeds

Instructions

1. Prepare Brussels Sprouts: Preheat the oven to 500°F and place racks in the middle and lowest positions. Toss the trimmed and halved Brussels sprouts with 2 tablespoons of olive oil ensuring they are evenly coated. Season with kosher salt and black pepper to taste. Arrange the sprouts cut side down in a single layer on a baking sheet covered tightly with foil.
2. Roast Brussels Sprouts: Place the baking sheet on the lowest oven rack and roast covered for 10 minutes. Then carefully remove the foil and continue roasting uncovered on the lowest rack for an additional 7 to 10 minutes until the sprouts develop a deep golden brown color and become tender.
3. Make Anchovy-Garlic Paste: On a cutting board, mound chopped anchovies, garlic, and ¾ teaspoon kosher salt. Using the side of a chef’s knife, mince and mash the mixture together until it forms a smooth, paste-like consistency. Alternatively, use a mortar and pestle or anchovy paste with grated garlic.
4. Prepare Tahini Caesar Dressing: In a large bowl set on a damp towel for stability, whisk together tahini, fresh lemon juice, and Dijon mustard until combined. Slowly drizzle in 3 tablespoons of olive oil while whisking vigorously to emulsify the dressing into a thick, glossy mayonnaise-like texture.
5. Adjust Dressing Consistency and Combine: Add a small dash of water and whisk to adjust the dressing until it reaches the consistency of heavy cream. Stir in the prepared anchovy-garlic paste and grated Parmesan cheese, whisking until smooth. Taste and season with salt and freshly ground black pepper as desired.
6. Toss Brussels Sprouts in Dressing: Transfer the roasted Brussels sprouts into the bowl with the dressing and toss gently to ensure each sprout is well coated with the creamy tahini Caesar dressing.
7. Make Breadcrumbs: Toss whole-wheat bread pieces with 1 tablespoon of olive oil and season lightly with salt and pepper. Spread them in a single layer on a separate sheet pan and roast on the middle oven rack for about 5 minutes or until golden brown and crunchy.
8. Assemble the Dish: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle the roasted breadcrumbs and roasted sunflower seeds evenly over the top for added texture and nutty flavor. Serve immediately while warm.

Notes

• If tahini is unavailable, substitute with one egg yolk for the dressing base.
• Use oil-packed anchovy fillets for easier mincing and richer flavor.
• Covering the Brussels sprouts with foil initially during roasting helps them steam and soften before crisping up their exterior.
• Whole-wheat bread adds hearty texture and nutritional value to the breadcrumbs.
• Adjust salt levels carefully, as anchovies and Parmesan contribute saltiness to the dish.
• This recipe can be doubled to serve a larger crowd and holds well for reheating with slight crisping in the oven.

Keywords: roasted brussels sprouts, tahini dressing, Caesar dressing, roasted breadcrumbs, healthy side dish, whole wheat breadcrumbs, anchovy dressing