Roasted Brussels Caesar Salad

This is a great portable salad as it's great at room temperature or cold
Course Salad
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people


For the Brussels sprouts:

  • 2 pounds Brussels sprouts
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic sliced 1/8 inch to ¼- thick
  • 2 teaspoons smoked sweet or hot Spanish paprika
  • ¼ teaspoon kosher salt

For the dressing and salad:

  • 4 tablespoons heavy cream
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon minced anchovies or anchovy paste optional
  • 2 tablespoons grated Parmesan cheese
  • 1 lemon zest grated and juiced
  • ½ cup olive oil
  • ½ teaspoon smoked sweet or hot Spanish paprika
  • Kosher salt and coarse ground black pepper
  • ¾ cup Panko bread crumbs (toasted, optional)


  • For the Brussels sprouts: Preheat oven to 425 degrees. Trim about ¼ inch off of the root end of the sprouts then cut lengthwise into thirds. Save any loose leaves that fall off the sprouts. Place butter and oil in the middle of a roasting pan or rimmed baking sheet. Place pan in the oven and allow oil and butter to melt for about 3 minutes. Add sprouts, any extra leaves, and garlic slices to the pan and toss with tongs to lightly coat with melted butter and oil. Sprinkle with paprika and salt and place back in the oven to roast for 20 to 30 minutes, tossing every 5 minutes; you should end up with some crisp leaves and caramelized, browned larger pieces. Transfer to a large bowl to cool.
  • For the dressing and salad: Combine cream, vinegar, Dijon, garlic, anchovies, Parmesan, lemon zest, and juice. Whisk at an even pace while slowly drizzling in the olive oil; the dressing should become smooth and creamy. Stir in paprika and season with salt and pepper to taste. Toss roasted sprouts with dressing and chill in the refrigerator for at least an hour or up to overnight. Fold in bread crumbs just before serving.