Roasted Brussels Sprouts Caesar With Tahini
Updated Sept. 12, 2024
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds brussels sprouts, ends trimmed, large ones quartered, smaller ones halved
- 6tablespoons olive oil
- 1teaspoon ground cumin
- ¼teaspoon crushed red pepper
- Salt and pepper
- 3cups of ½-inch bread cubes (from about ½ French baguette or loaf of crusty bread)
- 1large lemon, juiced (about 3 tablespoons)
- 2tablespoons tahini
- 1garlic clove, grated or minced
- 2tablespoons plus ¼ cup grated Parmesan
Nutritional analysis per serving (4 servings)
466 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 38 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 17 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, drizzle the brussels sprouts with 3 tablespoons olive oil; season with the cumin and red pepper, plus salt and pepper. Toss until everything is glistening.
- Step 2
Roast until the brussels sprouts start to brown in spots, 12 to 15 minutes.
- Step 3
In a medium mixing or serving bowl, toss the bread with 1 tablespoon oil and season lightly with salt. Remove the brussels sprouts from the oven, move them around with a wooden spoon, spread out in an even layer and add the bread cubes on top. Cook until the sprouts are tender and browned and the bread toasted, 8 to 12 minutes more.
- Step 4
Meanwhile, in the same bowl, combine the lemon juice, tahini and garlic with 2 tablespoons grated Parmesan, 2 tablespoons water and the remaining 2 tablespoons of olive oil until smooth. Remove the sheet pan from the oven. Drizzle with the dressing, sprinkle with most of the remaining ¼ cup cheese and toss to combine.
- Step 5
Transfer to the serving bowl or serve directly from the sheet pan. Garnish with the remaining cheese and a few grinds of pepper.
Private Notes
Comments
Longtime comment consumer, rare comment contributor. But I just had to respond to all the caesar naysayers. This dressing has strong caesar vibes!! Tangy, garlicky, creamy. Really all I’m ever after in a salad. I substituted the cumin for zaatar, and added even more when serving. Chef’s kiss.
Regardless of what it is being called, calm down, it sounds delicious. Can’t wait to enjoy it.
Why call this a caesar? It might be delicious, but omit the egg, dijon, romaine and anchovy - replace with tahini and cumin and crushed red pepper? Sorry folks. This is a salad but it is not a caesar.
Not a success in my family
Delicious! I have made A LOT of roasted brussels sprout recipes and this is definitely at the top of the list. Call it whatever you like - perhaps a middle eastern caesar - works for me. As a vegetarian, I'm happy without the anchovy and raw egg. Tahini makes everything better!
Fantastic dish. Was a smidge incredulous about the alternative ‘caesar’ dressing ingredients but it worked really well. Had a half pack of bacon that I chopped and started in the oven for 5 or 10 minutes before adding brussels and spices, omitting additional oil. Bacon was a great complement to the acidity of the dish. I might also introduce a chopped Granny Smith apple next time. Definitely deserves a place in the regular dinner rotation!