Tahini-Caesar Roasted Brussels Sprouts Recipe
A flavorful and unique twist on traditional Caesar salad, featuring roasted Brussels sprouts coated in a creamy tahini-based Caesar dressing, topped with crunchy homemade whole-wheat breadcrumbs, roasted sunflower seeds, and Parmesan cheese. Perfect as a hearty side or a light main dish.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Roasted 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 (substitute: 1 egg yolk)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Parmesan cheese, finely grated
Breadcrumbs
- 2 cups hearty whole-wheat bread, broken into craggy pieces
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
Garnish
- 2 tablespoons roasted sunflower seeds
Instructions
- Preheat Oven: Heat the oven to 500°F, positioning racks in the middle and lowest slots to prepare for roasting the Brussels sprouts and breadcrumbs.
- Roast Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper to coat evenly. Arrange them cut side down on a baking sheet and cover tightly with foil. Roast on the lowest rack for 10 minutes, then remove foil and continue roasting uncovered for an additional 7–10 minutes until deep golden brown.
- Prepare Anchovy-Garlic Paste: On a cutting board, mound the chopped anchovies, garlic, and kosher salt. Mince and mash together vigorously with a chef’s knife until a smooth paste forms, or alternatively use a mortar and pestle or pre-made anchovy and garlic paste.
- Make Tahini Caesar Dressing: In a large bowl, whisk together the tahini, lemon juice, and Dijon mustard. Place the bowl on a damp towel for stability. Slowly drizzle in 3 tablespoons of olive oil while whisking vigorously to achieve a thick, glossy, mayonnaise-like consistency. Adjust texture with small amounts of water until it resembles heavy cream.
- Finish Dressing: Add the anchovy-garlic paste and Parmesan cheese to the dressing and whisk until smooth. Season with salt and pepper to taste.
- Toss Brussels Sprouts with Dressing: Transfer the roasted Brussels sprouts into the bowl with the dressing and toss well to coat evenly.
- Prepare Breadcrumbs: Toss whole-wheat bread pieces with 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast on the middle rack for about 5 minutes or until golden brown and crunchy.
- Assemble and Serve: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle with the roasted breadcrumbs and roasted sunflower seeds for added crunch and texture. Serve immediately.
Notes
- If tahini is unavailable, substitute with 1 egg yolk for the dressing base.
- Anchovy paste can be used instead of chopping anchovies and garlic.
- Adjust seasoning of the dressing by adding more lemon juice or salt according to preference.
- For a nuttier flavor, lightly toast the sunflower seeds before adding.
- Use hearty whole-wheat bread for the best texture in breadcrumbs.
Keywords: Brussels sprouts, tahini Caesar dressing, roasted vegetables, healthy side dish, whole-wheat breadcrumbs, anchovy dressing, roasted sunflower seeds
