Introduction

This Tahini-Caesar Roasted Brussels Sprouts recipe brings a delicious twist to a classic side dish. With a creamy tahini-based Caesar dressing and crunchy roasted breadcrumbs, it’s a flavorful way to enjoy Brussels sprouts that’s both satisfying and unique.

A white plate filled with two main layers: the bottom layer is made of halved Brussels sprouts showing bright green with slight charring, and the top layer is crunchy, golden-brown crumbled bread mixed with pale sunflower seeds scattered around. The plate rests on a wooden table with scattered crumbs and a dark gray cloth on one side. A fork with a dark wooden handle is placed partially under the plate on the right side. 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 racks in the middle and lowest positions.
Step 2: Toss the Brussels sprouts with 2 tablespoons of olive oil to coat evenly. Season with salt and pepper. Arrange them cut side down in a single layer on a baking sheet, then tightly cover with foil.
Step 3: Roast the sprouts on the lowest rack for 10 minutes, covered. Remove the foil and roast for another 7–10 minutes until they are deep golden brown.
Step 4: On a cutting board, combine the chopped anchovies, garlic, and ¾ teaspoon salt. Mince and mash together with the side of a chef’s knife until a smooth paste forms. Alternatively, use a mortar and pestle or anchovy paste with grated garlic.
Step 5: In a large bowl placed on a damp towel for stability, whisk together tahini, lemon juice, and Dijon mustard.
Step 6: Slowly drizzle in 3 tablespoons of olive oil while whisking vigorously until the mixture thickens to a glossy, mayonnaise-like consistency.
Step 7: Add a dash of water and whisk again, adjusting with more water as needed until the dressing reaches the consistency of heavy cream.
Step 8: Stir the anchovy-garlic paste and Parmesan cheese into the dressing, whisking until smooth. Taste and season with salt and pepper as desired.
Step 9: Toss the roasted Brussels sprouts in the tahini Caesar dressing until fully coated.
Step 10: For the breadcrumbs, toss bread pieces with 1 tablespoon olive oil, season with salt and pepper, and spread in a single layer on a sheet pan.
Step 11: Roast the breadcrumbs on the middle rack for about 5 minutes, or until golden brown and crunchy.
Step 12: Transfer the dressed Brussels sprouts to a serving platter and sprinkle with the roasted breadcrumbs and sunflower seeds before serving.

Tips & Variations

If you don’t have tahini, using an egg yolk makes a great substitute for a creamy texture.
For extra depth, add a pinch of smoked paprika to the breadcrumbs before roasting.
Try swapping sunflower seeds with toasted pine nuts or sliced almonds for different crunch and flavor.
Roasting the Brussels sprouts with the cut side down helps achieve a beautifully caramelized surface.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F oven for 5–7 minutes to keep the sprouts tender and the breadcrumbs crisp. Avoid microwaving to maintain texture.

How to Serve

A white plate holds a dish made of two main layers: the bottom layer is bright green roasted Brussels sprouts with a slight browning on the edges, and on top there is a layer of golden-brown toasted bread pieces mixed with some green pumpkin seeds scattered throughout. The bread pieces are irregular in shape and crisp looking, adding texture contrast to the soft Brussels sprouts beneath. A wooden-handled metal fork rests on the right side of the plate, touching the food. The plate is set on a rustic wooden table with some scattered bread crumbs and nearby a small white bowl filled with sunflower seeds. There is also a dark gray cloth partly visible near the top left corner. 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 prepared up to a day in advance and stored in the refrigerator. Whisk it again before using as it may thicken slightly when chilled.

Are anchovies necessary in this recipe?

Anchovies add a classic umami depth to the dressing, but if you prefer, you can omit them or substitute with capers for a different flavor twist.