Name: Tahini-Caesar Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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 an alternative); 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 3 tablespoons finely grated Parmesan cheese; 2 cups hearty whole-wheat bread, broken into craggy pieces; 1 tablespoon extra-virgin olive oil; 2 tablespoons roasted sunflower seeds

Savory and bold, these Tahini-Caesar Roasted Brussels Sprouts are tossed in a creamy tahini Caesar dressing and finished with crunchy whole-wheat croutons and roasted sunflower seeds. This side dish turns the humble Brussels sprout into a vibrant, show-stopping addition to any meal.

Tahini-Caesar Roasted Brussels Sprouts

Why You’ll Love This Recipe

I love how this dish brings a twist to traditional Caesar flavors with a nutty tahini base that pairs beautifully with the roasted Brussels sprouts. The high-heat roast caramelizes the sprouts perfectly, giving them a rich, golden brown exterior. And those crunchy breadcrumbs with sunflower seeds? They add just the right texture and finish. It’s a perfect mix of creamy, savory, and crispy in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels Sprouts:

2 tablespoons extra-virgin olive oil
2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
Kosher salt and black pepper

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 an alternative)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons finely grated Parmesan cheese

Breadcrumbs:

2 cups hearty whole-wheat bread, broken into craggy pieces
1 tablespoon extra-virgin olive oil
2 tablespoons roasted sunflower seeds

directions

Preheat oven to 500°F with racks set in the middle and lowest positions.
Toss Brussels sprouts with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Cover tightly with foil and roast on the lowest rack for 10 minutes.
Remove foil and continue roasting for 7–10 more minutes until deep golden brown.
For the dressing, mince anchovies, garlic, and salt into a paste.
In a bowl, whisk together tahini, lemon juice, and Dijon mustard. Slowly add olive oil while whisking until the mixture thickens. Add water until the consistency resembles heavy cream.
Stir in anchovy paste and Parmesan. Season with salt and pepper to taste.
Toss roasted sprouts with the dressing.
For the breadcrumbs, toss bread pieces with olive oil, season, and roast on the middle rack for about 5 minutes until golden and crunchy.
Top dressed sprouts with breadcrumbs and sunflower seeds before serving.

Servings and timing

This recipe yields 6 servings. Prep time is about 10 minutes, cook time is 25 minutes, bringing the total time to 35 minutes.

Variations

I sometimes swap the sunflower seeds with toasted pine nuts or chopped almonds for a different crunch. If I want a dairy-free version, I omit the Parmesan or use a vegan alternative. For extra spice, I add a pinch of red pepper flakes to the dressing.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for 8-10 minutes to restore some crispness. Microwaving works too, but the sprouts lose a bit of their texture.

FAQs

How do I keep Brussels sprouts from getting soggy when roasting?

I make sure to place them cut side down and give them space on the baking sheet. Covering with foil for part of the roast helps cook them through before browning.

Can I make the tahini Caesar dressing ahead of time?

Yes, I often make the dressing a day in advance. It keeps well in the fridge for up to 3 days.

Is it possible to make this recipe vegan?

Yes, I skip the anchovies and Parmesan or use vegan alternatives. The tahini still gives it a creamy, rich texture.

What other vegetables can I use with this dressing?

I like using it on roasted cauliflower, broccoli, or even as a dip for raw veggies.

Can I use store-bought croutons instead of homemade?

Absolutely. I prefer homemade for the rustic crunch, but store-bought croutons save time and still taste great.

Conclusion

This Tahini-Caesar Roasted Brussels Sprouts recipe takes an everyday vegetable and makes it irresistible. With the creamy dressing, crispy toppings, and deep roasted flavor, it’s one of my go-to sides when I want to impress or simply enjoy a standout dish. Whether served at a dinner party or a weeknight meal, it never disappoints.