Caesar Brussels Sprouts
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Caesar Brussels Sprouts with creamy homemade Caesar dressing are a skillet browned Brussels Sprout with Parmesan Panko Topping. Simple week night easy stove top side dish that pairs well with our new recipe for air fried chicken breast.
Brussels Sprouts take about 15 minutes overall on a stove top to go from fresh to lightly browned and easy to cut through.
Personally Brussels Sprouts have never been my very favorite veggie. Its hard to discount sweet corn or a crisp side of green beans. But as I have aged, this has become one more the more upscale veggies I have incorporated in our dinners.
While my husband loves them wrapped in bacon, I really love a good smothered sprout. Quarter them, skillet frying, and then smothering in dressing and panko is a great balance of flavors. I hope this recipe is one that you love as well!
How to make Stovetop Caesar Brussels Sprouts
- 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.
How to make Homemade 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.
Combine the Caesar and Brussels Sprouts
- 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. Its also fine to stir together until all Brussels Sprouts are coated or simply leave as a topping. Serve immediately.
Alright, hoping this recipe helped you like this smelly but misunderstood veggie a bit more. If you think you want to give it ago again, and we hope you do, here are two more great ways to use Brussels Sprouts.
What to serve with Brussels Sprouts
Personally, I think green veggies like this need a great side of Chicken. Whether or not you want that a simple seasoned chicken breast or a casserole dish, is up to you. Here are a few of my favorites that work well with this yummy side.
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Caesar Brussels Sprouts (Stovetop)
Equipment
- Skillet
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
Prepare Brussels Sprouts:
- In a large bowl, toss 2 pounds of quartered Brussels sprouts with 1/4 cup EVOO and 1/4 tsp salt until well-coated.
- Transfer to a cast-iron pan or non-stick skillet, cover, and cook over medium heat for 10 minutes. Stir occasionally to ensure even browning and to prevent sticking. Brussels sprouts should start to shrink and turn brighter.
Make Caesar Dressing:
- While the sprouts are cooking, whisk together 3 tablespoons EVOO, 1/2 tsp black pepper, 1/4 tsp salt, 1 tablespoon Dijon mustard, 1 tablespoon mayonnaise, 1 1/2 tablespoon lemon juice, 1 tablespoon minced garlic, and 1 tablespoon Worcestershire sauce in a clean bowl. Include anchovy fillets if using. Set aside.
Finalize Brussels Sprouts:
- After 10 minutes, remove the lid and cook the Brussels sprouts for about 5 more minutes or until tender. Transfer to a clean bowl or sheet pan.
- Prepare Panko Topping: Using the same skillet, toast 1/4 cup panko breadcrumbs with 1 tablespoon EVOO and 1/4 tsp salt for about 2 minutes until slightly browned. Do not add cheese yet. Transfer breadcrumbs to a bowl and mix in 1/2 cup shredded parmesan cheese.
- Assemble: Drizzle Caesar dressing over the Brussels sprouts and mix until well-coated.
- Top with the panko parmesan mixture. You can either stir it in to coat all the Brussels sprouts or leave it as a topping.
- Serve: Enjoy your Caesar Brussels sprouts immediately!
Video
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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