Introduction

These Tahini-Caesar Roasted Brussels Sprouts offer a delicious twist on a classic side dish. Roasted to a golden brown and tossed in a creamy, tangy tahini-Caesar dressing, they make a perfect accompaniment or a stand-alone snack.

A white plate holds a dish made of two main layers: the base layer is bright green roasted Brussels sprouts cut in halves, showing some browning and char marks, giving them a crispy look. On top, there is a layer of golden brown toasted bread crumbs that are chunky and irregular in shape, scattered unevenly and mixed with some sunflower seeds. A fork with a dark brown wooden handle is placed on the right side of the plate, resting partly on the food. The plate sits on a wooden surface showing some crumbs and scattered seeds, and a small white bowl filled with more sunflower seeds is partly visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 500°F, placing the racks in the middle and lowest positions.
Step 2: Toss the Brussels sprouts with 2 tablespoons of olive oil to coat them evenly. Season with salt and pepper. Spread them cut side down on a baking sheet in a single layer, then tightly cover the sheet with foil.
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 the sprouts are deep golden brown.
Step 4: On a cutting board, pile the chopped anchovies, garlic, and ¾ teaspoon salt. Using a chef’s knife, mince and mash them together until a smooth paste forms. Alternatively, use a mortar and pestle or pre-made garlic and anchovy paste.
Step 5: In a large bowl, whisk together the tahini, lemon juice, and Dijon mustard. Place the bowl on a damp towel to keep it steady.
Step 6: Slowly drizzle in 3 tablespoons of olive oil while whisking vigorously. Continue adding oil and whisking until the mixture thickens and becomes glossy, resembling mayonnaise.
Step 7: Add a small amount of water and whisk to loosen the dressing to the consistency of heavy cream. Stir in the anchovy-garlic paste and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
Step 8: Transfer the roasted Brussels sprouts into the bowl with the dressing and toss to coat well.
Step 9: For the breadcrumbs, toss bread pieces with 1 tablespoon olive oil, season with salt and pepper, and arrange them in a single layer on a separate sheet pan.
Step 10: Roast the bread crumbs on the middle rack for about 5 minutes or until golden brown and crunchy.
Step 11: Transfer the dressed Brussels sprouts to a serving platter, sprinkle with roasted sunflower seeds and toasted breadcrumbs, then serve immediately.

Tips & Variations

If you don’t have tahini, substitute with 1 egg yolk to create a classic Caesar dressing.
Try adding a pinch of smoked paprika or chili flakes to the breadcrumbs for extra flavor and crunch.
Use day-old or sturdy bread for the best results when making breadcrumbs.
Feel free to swap sunflower seeds with toasted pine nuts or chopped walnuts for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to maintain crispness or enjoy cold. The dressing may thicken when chilled—whisk it again before serving.

How to Serve

A white plate filled with roasted Brussels sprouts that have a light green and slightly browned color, topped with crispy toasted bread chunks in golden brown and darker tones, scattered with small beige sunflower seeds for texture. The plate sits on a wooden table, and a vintage fork with a wooden handle is placed on the right side of the plate. In the background, a white bowl filled with sunflower seeds is partially visible along with a gray cloth. The overall look is warm and rustic with a focus on the crispy and roasted textures photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the tahini-Caesar dressing can be made up to a day in advance and refrigerated. Give it a good whisk before tossing with the Brussels sprouts.

Are anchovies necessary for this recipe?

Anchovies add a signature umami depth to the Caesar dressing. However, if you prefer to avoid them, you can omit them or replace with a small amount of anchovy paste or Worcestershire sauce for flavor.