Tahini-Caesar Roasted Brussels Sprouts with Crispy Breadcrumbs and Sunflower Seeds Recipe
These Tahini-Caesar Roasted Brussels Sprouts combine the nutty richness of tahini with classic Caesar flavors like anchovies and Parmesan, roasted to a perfect golden-brown crisp. Topped with crunchy homemade whole-wheat breadcrumbs and roasted sunflower seeds, this dish is a vibrant, flavorful side perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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 (or 1 egg yolk as substitute)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Parmesan cheese, finely grated
Breadcrumbs and Topping
- 2 cups hearty whole-wheat bread, broken into craggy pieces
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons roasted sunflower seeds
Instructions
- Prepare Brussels Sprouts: Heat the oven to 500°F with racks positioned in the middle and lowest slots. Toss the trimmed and halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper to coat evenly. Spread them on a baking sheet cut side down in a single layer, cover tightly with foil and roast on the lowest rack for 10 minutes. Remove foil and roast uncovered for an additional 7–10 minutes, until deep golden brown.
- Make Anchovy-Garlic Paste: On a cutting board, mound the chopped anchovies, garlic, and ¾ teaspoon kosher salt. Using a chef’s knife, mince and mash the mixture to form a smooth paste, scraping the knife sides to fully incorporate (or use a mortar and pestle or prepared anchovy paste and grated garlic).
- Prepare Tahini Caesar Dressing: In a large bowl (stabilized by a damp towel underneath), whisk together tahini, lemon juice, and Dijon mustard. Slowly add 3 tablespoons olive oil in a steady stream while whisking vigorously to emulsify. If needed, add a little water to adjust consistency to that of heavy cream. Stir in the anchovy-garlic paste and Parmesan cheese until smooth. Season with salt and black pepper to taste.
- Toss Brussels Sprouts with Dressing: Transfer the roasted Brussels sprouts to the bowl with dressing and toss well to coat each sprout evenly.
- Prepare Breadcrumbs: Toss whole-wheat bread pieces with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast on the middle rack for about 5 minutes until golden brown and crunchy.
- Assemble and Serve: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle the toasted breadcrumbs and roasted sunflower seeds evenly on top for added crunch and texture. Serve immediately.
Notes
- If tahini is unavailable, substitute with 1 egg yolk for traditional Caesar dressing texture.
- The high roasting temperature is key for caramelizing the Brussels sprouts to a deep golden brown.
- For a smoother dressing, ensure vigorous whisking when emulsifying the oil into tahini mixture.
- Breadcrumbs can be made ahead and stored in an airtight container; toast again before serving to freshen.
- Sunflower seeds add a delightful crunch and nutty flavor; walnuts or pine nuts can be alternative toppings.
Keywords: Brussels sprouts, roasted Brussels sprouts, tahini Caesar dressing, roasted vegetables, healthy side dish, whole wheat breadcrumbs, anchovy dressing
