Description

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.

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

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Instructions

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.

Notes

For a dairy-free version, omit the Parmesan or use a vegan alternative.
Swap sunflower seeds with toasted pine nuts or chopped almonds for a different crunch.
To add extra spice, a pinch of red pepper flakes can be added to the dressing.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
Reheat leftovers by placing them on a baking sheet at 375°F for 8-10 minutes to restore crispness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 5mg