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This Brussel Sprout Salad is a twist on a classic caesar salad. It calls for roasted shaved Brussels sprouts in place of romaine and toasted garbanzo bean crumbs in place of croutons, (you could also use these Air Fryer Croutons!) and is finished with a rich caesar dressing. It is an easy and delicious dinner side dish, but also hearty enough for a lunch entree, and will surely be a hit with your guests!
Is it Brussel Sprout or Brussels Sprout?
That is the question! I think I have always said, "Brussel Sprout", simply because it is easier to say. Unfortunately, the answer, apparently, is that, "Brussels Sprout" is the correct spelling of these little green guys. According to Christine Gallary on, "The Kitchn" , they were, "named after the capital city of Belgium โ they were cultivated in the country in the 16th century."
Ingredients
- Brussels Sprouts
- Garbanzo Beans
- Parmesan Cheese
- Egg Yolks
- Garlic
- Lemon Juice
- Anchovy Paste
- Dijon Mustard
- Vegetable Oil
How to Make this Brussel Sprout Salad
This salad is so easy, it just requires a little chopping, a little roasting and a little mixing!
Start by pre-heating the oven to 425ยฐF.
The Garbanzo bean, "Croutons"
While the oven is heating, dry one cup of canned garbanzo beans on a clean towel. In order for them to crisp up in the oven, it is important that they are very dry to start with. So make sure they are dry before the next step.
Next, give them a rough chop. You can use a food processor for this step, but be careful, it very quickly can go from chopped garbanzos to garbanzo paste. Also, who wants to wash a food processor if they don't have to? For these reasons, I like to do this step by hand.
Drizzle the chopped garbanzo beans with olive oil and sprinkle with a little sea salt.
Roast them for 20 minutes until they are golden brown and crisp.
Preparing the Brussels Sprouts
Next, cut the brussel sprouts into thin slices. If you are very brave, you can do this either by shaving them on a mandoline. I prefer to slice them by hand with a large chef's knife. You can see the one I use HERE on Amazon.
The loose leaves, and the small sprouts make using the mandoline a little sketchy. It makes it too easy to slice something other than the sprouts, if you know what I mean! It only takes a couple of minutes to slice them by hand, and I believe it is a safer way to go! ๐
Place the shaved brussel sprouts in a thin layer on a parchment paper lined baking sheet. Drizzle them with a couple tablespoons of olive oil and sprinkle them with a little sea salt and pepper.
Roast them in the preheated oven for about 20 minutes, or until they start to brown, stirring them once. This makes the sprouts sweet and a little bit crisp and so good with the caesar dressing and crispy garbanzos!
If you like Brussel Sprouts, check out this recipe for Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli. It is so good!
How to make Caesar Salad Dressing
This dressing is one I have made and tweaked for years until it is, IMHO, perfect. ๐ It is creamy and garlicy and lemony. You will have a really hard time buying caesar salad dressing after you make this one. It is so good.
Start by mashing together the anchovy paste, garlic and salt.
Once it is a uniform paste, grab a whisk and whisk in the egg yolks and mustard for about 10 seconds until you have a thick and creamy mixture.
Whisk in the lemon juice next. Add it slowly and keep whisking so that it keeps a thick consistency.
Next, slowly drizzle in the vegetable (or avocado!) oil. Keep whisking vigorously so it doesn't break. If the oil starts to puddle and doesn't melt into the dressing, just slow down the drizzle, and speed up the whisking.
Continue whisking the dressing together for a few seconds after the last of the oil has been incorporated. Then add in the grated fresh parmesan and incorporate it with a few more good whisks.
Take a little taste and add in more salt if needed.
Cover and refrigerate while you roast the Brussels sprouts and garbanzo beans. This will allow the flavors to meld, making the dressing even better.
In a sealed container, this dressing can last for 3 days in the fridge.
How to put it all Together
You can serve this salad either warm, or cold. Both ways are delicious.
If you would like to serve it warm, toss the Brussels sprouts with the caesar dressing as soon as you take them out of the oven. This will allow the dressing to melt into the Brussels sprouts. Top with the roasted garbanzo beans and freshly grated parmesan cheese and serve!
To serve it cold, keep the dressing in the fridge, and allow the Brussels sprouts to cool. Once you are ready to eat, toss the dressing with the cooled sprouts. Top with the roasted garbanzo beans and fresh, grated parmesan cheese and serve!
More Delicious Sides and Snacks
- Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- Easy little flavor bombs!
- Roasted Rainbow Carrots with Toasted Sesame Aioli- Rainbow carrot, "fries" with a delicious dipping sauce- perfect as an appetizer or side dish!
- Blistered Shishito Peppers- So easy, so good!!
- Rigatoni with Creamy Mushroom Marsala- Ultimate comfort food!
- Butternut Squash Mac and Cheese- Another veggie filled comfort food!
- Greek Panzanella Salad- So many veggies, so much flavor!
- Montana All Bran Muffins- Hearty and delicious old fashioned Bran Muffins!
- Chocolate Creamsicle Martini- A super sexy and decadent cocktail. Date night anyone?
I hope you enjoyed this Roasted Brussel Sprout salad! I would love to hear from you in the comments at the very bottom of the page! Thank you and thank you for visiting Mollie in Montana~*!
๐ Recipe
Roasted Brussel Sprout Salad with Caesar Dressing
Ingredients
- 1 lb Brussel Sprouts
- 4 tablespoon Olive Oil
- 1 cup Canned Garbanzo Beans
Dressing
- 1 Large Garlic Clove, minced (about 1 Tbsp)
- ยฝ teaspoon Sea Salt
- 1 tablespoon Anchovy Paste
- 2 Egg Yolks
- ยฝ teaspoon Dijon Mustard
- 1 tablespoon Lemon Juice (about ยฝ a lemon)
- ยฝ cup Vegetable or Avocado Oil
- ยฝ cup Fresh grated parmesan (not the green can ๐ )
Instructions
- Preheat oven to 425โ
- Dry the garbanzo beans with a clean towel and then roughly chop them and place them on a parchment paper lined baking sheet.
- Drizzle or spray garbanzos with olive oil and toss them so that they are evenly coated and evenly spread out on the baking sheet.
- Place them on a top rack in the oven for 15 minutes, or until they are lightly browned.
- While those are crisping up, cut the sprouts into thin slices.
- Place them on a parchment lined baking sheet.
- Drizzle them with olive oil and toss them so they are evenly coated. Then sprinkle with salt and pepper.
- Place them in the oven and roast for 15-20 minutes until they are browned. Stir them once after about 15 minutes.
Salad Dressing
- While the sprouts are roasting, make the salad dressing.
- Mash together the minced garlic, anchovy paste and salt.
- Use a wire whisk to whisk the egg yolks and dijon mustard into the the garlic and anchovy paste mixture. Whisk for about 10 seconds until it is thick and creamy.
- Whisk in the lemon juice.
- Continue to whisk the dressing vigorously while slowly drizzling the oil into the mixture until it is thick and creamy. If the oil starts to puddle, stop drizzling and whisk until it is incorporated. Then, continue drizzling and whisking. It should form a thick, creamy mixture.
- Stir in the grated parmesan cheese.
- Set it aside until ready to serve.
Putting it all together
- When you are ready to serve, toss the warm brussel sprouts with the dressing. Start with about half of the dressing and then add it to taste as you like.
- Top with roasted garbanzo bean crumbs and some shaved fresh parmesan and serve.
- Enjoy!
Notes
Notes:
- This salad can be served warm or cold! To serve it warm, toss the sprouts in the dressing as soon as you take them out of the oven. Then, top with garbanzo croutons and a little more grated parm and serve! To serve it cold, let the sprouts cool and keep the dressing in the fridge until you are ready to serve. Then toss the sprouts with dressing as you would a normal salad. Top with toasted 'banzos and serve!ย
- Start by using just half of the dressing. You can always add more if you'd like!
- Add some roasted chicken for a heartier main course meal!
- You can substitute the vegetable oil with olive oil, but it will change the flavor, and to me is a little overpowering. You can do half olive oil and half vegetable oil as well. It will still have the olive oil flavor, but not quite as strong.ย
- Feel free to add a little more lemon juice if you like a little brighter, more lemony flavor!ย
- Enjoy!
Did you make this recipe? Let me know! ๐