Caesar Brussels Sprouts with creamy homemade Caesar dressing, skillet browned Brussels Sprouts and a Parmesan Panko Topping is a perfect side dish under 20 minutes!
It’s so funny to me that I spent a great deal of my life never having so much as taken a teeny, tiny bite of Brussels Sprouts. It was one day when my spouse mentioned he really liked them that I did a double take. I had always heard they tasted like feet. And to be fair, they don’t smell that great while cooking.
That being said, roasted Brussels sprouts have become one of my very favorite side dishes. So much so that I can eat a delicious bowl of brussels sprouts with some sliced up Conecuh sausage for dinner and be perfectly content.
Ingredients
This recipe is broken down into 3 parts – cooking the Brussels Sprouts, the dressing, and then finally the Panko Breading that pulls it all together. This entire recipe takes about 20 minutes or so to cook and should be ready at or before main dish is finished.
Brussels Sprouts take about 15 minutes overall on a stove top to go from fresh to lightly browned and easy to cut through.
- Brussels sprouts
- Extra Virgin Olive Oil
- salt
Dressing
Making this homemade dressing is too easy not to try it fresh. However, if you find yourself missing an ingredient and have bottled dressing on hand, its totally fine to substitute this step for about a half a cup of your favorite dressing.
If you are like me and looking for more ways to enjoy this unusual (but so good) side, look no further. Rich and creamy homemade Caesar dressing with quarter sized brussels sprouts can be whipped up on the stove in about 20 minutes, making this recipe a great vegetable side while chicken is cooking.
- EVOO
- black pepper
- salt
- Dijon Mustard
- Hellmann’s Mayonnaise
- lemon juice
- minced garlic
- Worcestershire sauce
- optional: 2-3 anchovy fillets, minced
Panko and Parmesan Topping
- Panko Crumbs (a bit more is fine if you like the crunch)
- EVOO
- salt
- shredded Parmesan Cheese
Adding Parmesan Cheese
Be aware not to prematurely add Parmesan while browning up the breadcrumbs. The parmesan will melt and cause a balled mess in the skillet! I have done this getting lazy.
How to make Caesar Brussels Sprouts
Make sure to check out the printable recipe card for full step by step instructions and ingredients.
- To get started, prep raw Brussels Sprouts by quartering.
- In a large bowl, add quartered Brussels Sprouts, 1/4th cup Olive Oil, salt and mix with a wooden spoon or spatula till all are covered and shiny with oil.
- Pour veggies into cast iron pan or nonstick skillet, add lid, and cook covered on medium heat for 10 minutes.
- Stir Brussels Sprouts occasionally while browning and to prevent sticking to pan. Brussel sprouts will begin to shrink and change into a brighter color.
- While sprouts are cooking, make Caesar dressing.
- In a separate clean bowl, combine mayo, mustard, lemon juice, Worcestershire sauce, garlic, pepper and salt with a whisk. Set bowl to the side.
- Once 10 minutes are up on Brussels Sprouts, remove lid from skillet and cook for approximately 5 minutes more or until sprouts can easily be cut through with a knife. Transfer Brussels Sprouts out of skillet into a clean bowl or sheet pan.
- Place empty skillet back on stove and add panko crumbs, EVOO and salt for about 2 minutes. This warms and browns the crumbs slightly.
- DO NOT ADD CHEESE AT THIS STEP.
- Once crumbs are ready, transfer crumbs out of skillet and into a bowl. Add shredded parmesan cheese onto crumbs and combine. Set aside.
- Pour Caesar Dressing over top of Brussels Sprouts and combine until all are creamy and covered.
- Sprinkle Panko Parmesan Crumb mixture on top of Brussels Sprouts. Its also fine to stir together until all Brussels Sprouts are coated or simply leave as a topping.
- Serve immediately.
Related Recipes
- Looking for a little bit of heat and crunch? Buffalo Seasoned Brussels Sprouts – Buffalo Brussel Sprouts can feed a crowd and then some.
- This festive, holiday friendly and crock pot Brussels Sprouts dish is sweet and delicious – Honey Dijon Brussels Sprouts also have bits of cranberries, making them perfect for fall months.
- Caramelized Maple Bacon Brussels Sprouts with crispy bacon pan roasted in maple glaze drizzle, a sweet and salty flavor explosion!
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Caesar Brussels Sprouts
Ingredients
Brussels Sprouts
- 2 pounds Brussels sprouts - quartered (cut in half and then half again)
- 1/4 cup EVOO*
- 1/4 tsp. salt
Caesar Dressing
- 3 tablespoons EVOO
- 1/2 tsp black pepper
- 1/4 tsp. salt
- 1 tablespoon Dijon Mustard
- 1 tablespoon Hellmann’s Mayonnaise
- 1 1/2 tablespoon lemon juice
- 1 tablespoon freshly minced garlic
- 1 tablespoon Worcestershire sauce
- optional: 2-3 anchovy fillets - minced
Panko and Parmesan Topping
- 1/4 cup Panko Crumbs - a bit more is fine if you like the crunch
- 1 tablespoon EVOO
- 1/4 tsp salt
- 1/2 cup freshly shredded Parmesan Cheese
Instructions
- To get started, prep raw Brussels Sprouts by quartering.
- In a large bowl, add quartered Brussels Sprouts, 1/4th cup Olive Oil, salt and mix with a wooden spoon or spatula till all are covered and shiny with oil.
- Pour veggies into cast iron pan or nonstick skillet, add lid, and cook covered on medium heat for 10 minutes.
- Stir Brussels Sprouts occasionally while browning and to prevent sticking to pan. Brussel sprouts will begin to shrink and change into a brighter color.
- While sprouts are cooking, make Caesar dressing.
- In a separate clean bowl, combine mayo, mustard, lemon juice, Worcestershire sauce, garlic, pepper and salt with a whisk. Set bowl to the side.
- Once 10 minutes are up on Brussels Sprouts, remove lid from skillet and cook for approximately 5 minutes more or until sprouts can easily be cut through with a knife. Transfer Brussels Sprouts out of skillet into a clean bowl or sheet pan.
- Place empty skillet back on stove and add panko crumbs, EVOO and salt for about 2 minutes. This warms and browns the crumbs slightly.
- DO NOT ADD CHEESE AT THIS STEP.
- Once crumbs are ready, transfer crumbs out of skillet and into a bowl. Add shredded parmesan cheese onto crumbs and combine. Set aside.
- Pour Caesar Dressing over top of Brussels Sprouts and combine until all are creamy and covered.
- Sprinkle Panko Parmesan Crumb mixture on top of Brussels Sprouts. Its also fine to stir together until all Brussels Sprouts are coated or simply leave as a topping.
- Serve immediately.
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