Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup homemade or store-bought Caesar dressing (see note below)
- 1 cup crunchy croutons (homemade preferred)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Optional: 1 teaspoon Dijon mustard (for an extra tang in the dressing)
- Optional substitutions: For a dairy-free salad, use vegan Parmesan and a dairy-free Caesar dressing; for a nutty twist, sprinkle toasted pine nuts instead of croutons
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the halved Brussels sprouts in a large bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, then sprinkle with salt and freshly ground black pepper. Toss to coat evenly.
- Spread the Brussels sprouts cut-side down on the baking sheet in a single layer. Roast for 20-25 minutes, or until the edges are golden brown and crispy, flipping once halfway through. The smell of roasting Brussels sprouts always reminds me of Mama Lou’s kitchen on chilly afternoons—warm, inviting, and full of anticipation.
- While the sprouts roast, prepare the Caesar dressing if making homemade. I love blending garlic, anchovy paste, Dijon mustard, lemon juice, egg yolk, olive oil, and Parmesan for a dressing that tastes like a warm embrace from Mama Lou herself.
- Once the Brussels sprouts are roasted, transfer them to a large salad bowl. Add the Caesar dressing and toss gently to coat each sprout with that creamy goodness.
- Sprinkle the salad with crunchy croutons and freshly grated Parmesan cheese. If you’re feeling nostalgic, homemade croutons toasted in garlic butter bring back memories of Ouma and I sneaking bites straight from the skillet.
- Finish with a squeeze of fresh lemon juice to brighten the flavors and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
