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Brussels Sprouts Caesar Salad

Liza Graves
Perfect for a vegetable side or a main salad, this dish is satisfying and filling and full of nutrients as well!
0 from 0 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 12 servings


  • 3 pounds Brussels sprouts shaved
  • 2 tablespoons olive oil
  • 1 cup broken pecan pieces


  • 1 2 ounce can anchovies
  • 1/2 cup olive oil
  • 1/2 cup Greek yogurt plain
  • 1/2 cup Dijon mustard
  • 1/2 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 6 cloves of garlic or 1.5 tsp granulated garlic
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon black pepper
  • 1 teaspoons kosher salt or to taste


  • To shave the Brussels, cut off the core end and then use the mandolin blade of your food processor, or slice thinly. You can also buy them pre-shredded at many grocery stores. Roast two pounds in a 425 pre-heated oven, tossed in olive oil, salt and pepper, for 10-12 minutes or starting to char. Roast one pound per regular-sized cookie sheet to keep the vegetables shallow so that they crisp a little more when roasting them. Take them out to cool for approximately five minutes. Then, toss them with the other pound of raw shaved Brussels. Add eight ounces, or less depending on your taste, or pecan pieces and toss again.
  • To make dressing, place all ingredients in your food processor with your chopping blade and blend for approximately 5-7 seconds.
  • Toss Brussels sprouts with half the prepared dressing. Save the rest for another Caesar salad later in the week!


Note: The prep time assumes you are shredding the Brussels sprouts yourself, not buying them pre-shredded. Also, the 12 servings are for sides. This serves 5-6 as a main dish. It's very filling!!!
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