I created a Roasted Brussels Sprout Caesar Salad of shredded, lightly roasted sprouts folded into creamy Caesar dressing and crowned with crisp bacon, chopped hard-boiled eggs, and everything bagel croutons.

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I make a lot of salads but this Warm Brussel Sprout Caesar Salad surprised even me. I love how simple things act up together, like shredded Brussels sprouts and crisp bacon doing a tiny flavor rebellion.

It reads like a brunch secret, familiar yet a little weird in the best way, and it pulls you in so you almost have to taste it. Think of a Brussel Sprout Salad that wears lipstick to brunch, bold, a touch salty, with crunch that keeps you guessing.

I’m not giving away the how, just saying you’ll want to try it.

Ingredients

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Crunchy, fiber-rich little cabbages, slightly bitter, great for vitamins K and C.
Salty fatty bacon adds protein and crisp texture, but watch the saturated fat.
Sharp, umami rich Parmesan brings salty, savory depth and lots of calcium.
Creamy eggs add protein and yolky richness, helping make the dressing hearty.
Toasted bread cubes give carbs and crunch, they soak up dressing and add comfort.
Mayonnaise adds creaminess and fat, anchovy paste gives salty umami, no fishy taste.
Fresh lemon juice brightens with acidity, garlic gives bite and classic Caesar flavor.

Ingredient Quantities

1 lb (450 g) Brussels sprouts, trimmed and shreded

2 tbsp extra virgin olive oil

Kosher salt

Freshly ground black pepper

6 slices thick cut bacon

3 large hard boiled eggs

3 cups crusty bread cubes (about 6 oz 170 g)

2 tbsp extra virgin olive oil

1 tbsp everything bagel seasoning

3/4 cup finely grated Parmesan cheese

1/2 cup mayonnaise

2 tbsp fresh lemon juice (about 1 lemon)

2 cloves garlic, peeled

1 tsp Dijon mustard

1 tsp anchovy paste or 4 anchovy fillets

1 tsp Worcestershire sauce

3 tbsp extra virgin olive oil

How to Make this

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1. Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment if you like for easy cleanup.

2. Toss the 3 cups crusty bread cubes with 2 tbsp extra virgin olive oil and 1 tbsp everything bagel seasoning, spread in one layer and bake 10 to 12 minutes until golden and crisp, stirring once. Set aside to cool.

3. In a big bowl toss 1 lb shredded Brussels sprouts with 2 tbsp extra virgin olive oil, a pinch of Kosher salt and a few grinds of freshly ground black pepper. Spread on the second baking sheet and roast 12 to 15 minutes, shaking the pan once, until edges are slightly browned but still a little tender.

4. While those bake, put 6 slices thick cut bacon on a separate sheet (or a rack over a sheet) and cook in the same 400°F oven about 15 to 20 minutes until crisp. Transfer to paper towel, let cool a bit, then chop or crumble.

5. Reserve 1/4 cup of the 3/4 cup finely grated Parmesan cheese for garnish. In a blender or food processor combine the remaining Parmesan, 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 2 peeled garlic cloves, 1 tsp Dijon mustard, 1 tsp anchovy paste or 4 anchovy fillets, 1 tsp Worcestershire sauce and a pinch of Kosher salt. With the motor running drizzle in 3 tbsp extra virgin olive oil until smooth and creamy. Taste and add more lemon, salt or pepper if needed.

6. Put the hot roasted Brussels sprouts into a large bowl, pour most of the Caesar dressing over them while theyre still warm and toss to coat. Warm sprouts absorb the dressing better so dont be shy with it, but save a little for people who want extra.

7. Quarter the 3 large hard boiled eggs and gently fold half of the crumbled bacon and some of the everything bagel croutons into the dressed sprouts, reserving some bacon and croutons for the top.

8. Transfer the salad to a serving platter, scatter the reserved 1/4 cup Parmesan, the rest of the crumbled bacon, the remaining croutons and the egg quarters on top. Finish with a few more grinds of freshly ground black pepper and a tiny drizzle of extra virgin olive oil if you want.

9. Taste one last time for salt and lemon, adjust and serve warm or at room temperature. This is great for brunch or as a hearty side, and it keeps well for a day if you want to prep ahead.

Equipment Needed

1. Two rimmed baking sheets (one for croutons, one for sprouts)
2. Parchment paper or silicone baking mats
3. Blender or food processor (for the Caesar dressing)
4. Large mixing bowl (youll need room to toss hot sprouts)
5. Cutting board and sharp chef’s knife (trim, shred, quarter eggs, chop bacon)
6. Wire rack or extra sheet pan for cooking bacon
7. Measuring cups and spoons
8. Spatula and tongs (for stirring, flipping and tossing)
9. Box grater or microplane for the Parmesan

FAQ

Q: How far ahead can I prep this salad? A: You can shred the Brussels sprouts and make the croutons a day ahead. Keep the sprouts dry in an airtight container with a paper towel to soak up moisture, store croutons at room temp in a zip bag, and keep the bacon and dressing refrigerated separately.

Q: My dressing looks separated, how do I fix it? A: Put everything in a blender or food processor and blitz for 20 to 30 seconds while slowly pouring in the 3 tbsp oil. That will emulsify it and make a smooth, creamy Caesar instead of a greasy mess.

Q: Can I make this vegetarian or omit the anchovies and bacon? A: Yes. For a vegetarian umami boost, swap anchovy for 1 tsp mashed capers plus 1/4 tsp soy sauce or 1/4 tsp miso paste, and replace bacon with thickly sliced, smoked mushrooms or store bought smoked tempeh crisps. It wont be classic Caesar but it still tastes great.

Q: How do I keep the croutons crispy when I toss everything together? A: Add the croutons at the very last minute, right before serving. If you're worried about sogginess reheat the shredded sprouts briefly in a hot skillet so they're warm and dry, then toss with dressing and sprinkle croutons on top.

Q: Can I use a food processor to shred the Brussels sprouts? A: Absolutely. Use the shredding or slicing disk and pulse in small batches so they dont turn mushy. A chef's knife works fine too if you prefer more control.

Q: How many people does this recipe feed and can I scale it up? A: One pound of sprouts with the listed ingredients serves about 3 to 4 as a main or 4 to 6 as a side. You can double everything but make the dressing fresh and taste as you go so it doesnt get too salty.

Warm Brussels Sprouts Caesar Salad Recipe Substitutions and Variations

Brussels sprouts: shredded green cabbage, thinly sliced, gives the same crunchy bite but milder flavor; or baby kale, thinly sliced and lightly massaged so it isn’t chewy.
Bacon: pancetta or lardons (cook the same way and crisp up nicely); prosciutto, torn and quickly crisped in the pan; for a vegetarian swap use smoked tempeh or smoked tofu.
Parmesan cheese: Pecorino Romano (saltier and sharper, use a bit less), Grana Padano or Asiago all work well if you want a slightly different flavor.
Anchovy paste: fish sauce (start with 1/4 to 1/2 tsp), or 1 tbsp chopped capers or a splash of caper brine for briny umami; white miso (about 1 tsp) is a good vegetarian umami fix.

Pro Tips

1) Use some bacon fat with the olive oil for the sprouts. After the bacon is done, drizzle a little of the rendered fat over the shredded sprouts before roasting or toss it with the oil you use. It gives a smoky, savory boost, but dont add too much or the pan will smoke.

2) Shred consistently and dry well. A food processor or mandoline makes even shreds so they roast the same, and pat them totally dry so they brown instead of steam. If you shred them too fine they get limp, so keep some bigger bits for texture.

3) Keep croutons and bacon separate until the last minute. Croutons lose their crunch fast once dressed, and bacon gets softer too. Toast croutons a touch extra if youre prepping ahead and store them in a sealed container, then toss on top just before serving.

4) Build the dressing carefully and taste as you go. Blend anchovy, garlic and lemon first to tame the anchovy, then add oil slowly for a smooth emulsion. Dont salt until after the Parmesan goes in, since that adds a lot of salt. If the dressing is too thick, thin with a teaspoon or two of warm water.

5) Play with egg texture and serve warm. Slightly jammy yolks add extra creaminess, but if you prefer clean quarters hard boil and chill briefly for neater slicing. Also toss the hot sprouts with most of the dressing so they absorb flavor, then arrange eggs, reserved bacon and croutons on top so the salad stays pretty and crunchy.

Warm Brussels Sprouts Caesar Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

992

kcal

Equipment: 1. Two rimmed baking sheets (one for croutons, one for sprouts)
2. Parchment paper or silicone baking mats
3. Blender or food processor (for the Caesar dressing)
4. Large mixing bowl (youll need room to toss hot sprouts)
5. Cutting board and sharp chef’s knife (trim, shred, quarter eggs, chop bacon)
6. Wire rack or extra sheet pan for cooking bacon
7. Measuring cups and spoons
8. Spatula and tongs (for stirring, flipping and tossing)
9. Box grater or microplane for the Parmesan

Ingredients

1 lb (450 g) Brussels sprouts, trimmed and shreded
2 tbsp extra virgin olive oil
Kosher salt
Freshly ground black pepper
6 slices thick cut bacon
3 large hard boiled eggs
3 cups crusty bread cubes (about 6 oz 170 g)
2 tbsp extra virgin olive oil
1 tbsp everything bagel seasoning
3/4 cup finely grated Parmesan cheese
1/2 cup mayonnaise
2 tbsp fresh lemon juice (about 1 lemon)
2 cloves garlic, peeled
1 tsp Dijon mustard
1 tsp anchovy paste or 4 anchovy fillets
1 tsp Worcestershire sauce
3 tbsp extra virgin olive oil

Directions

Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment if you like for easy cleanup.
Toss the 3 cups crusty bread cubes with 2 tbsp extra virgin olive oil and 1 tbsp everything bagel seasoning, spread in one layer and bake 10 to 12 minutes until golden and crisp, stirring once. Set aside to cool.
In a big bowl toss 1 lb shredded Brussels sprouts with 2 tbsp extra virgin olive oil, a pinch of Kosher salt and a few grinds of freshly ground black pepper. Spread on the second baking sheet and roast 12 to 15 minutes, shaking the pan once, until edges are slightly browned but still a little tender.
While those bake, put 6 slices thick cut bacon on a separate sheet (or a rack over a sheet) and cook in the same 400°F oven about 15 to 20 minutes until crisp. Transfer to paper towel, let cool a bit, then chop or crumble.
Reserve 1/4 cup of the 3/4 cup finely grated Parmesan cheese for garnish. In a blender or food processor combine the remaining Parmesan, 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 2 peeled garlic cloves, 1 tsp Dijon mustard, 1 tsp anchovy paste or 4 anchovy fillets, 1 tsp Worcestershire sauce and a pinch of Kosher salt. With the motor running drizzle in 3 tbsp extra virgin olive oil until smooth and creamy. Taste and add more lemon, salt or pepper if needed.
Put the hot roasted Brussels sprouts into a large bowl, pour most of the Caesar dressing over them while theyre still warm and toss to coat. Warm sprouts absorb the dressing better so dont be shy with it, but save a little for people who want extra.
Quarter the 3 large hard boiled eggs and gently fold half of the crumbled bacon and some of the everything bagel croutons into the dressed sprouts, reserving some bacon and croutons for the top.
Transfer the salad to a serving platter, scatter the reserved 1/4 cup Parmesan, the rest of the crumbled bacon, the remaining croutons and the egg quarters on top. Finish with a few more grinds of freshly ground black pepper and a tiny drizzle of extra virgin olive oil if you want.
Taste one last time for salt and lemon, adjust and serve warm or at room temperature. This is great for brunch or as a hearty side, and it keeps well for a day if you want to prep ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.