Caesar Brussels Sprouts

Creamy homemade Caesar dressing with 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. 

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. 

One thing I wanted to mention – one of the random ingredients in Caesar dressing is anchovy. Personally that ingredient is not one that I love so I choose to skip it in the homemade dressing, but in the interest of  taste buds that love that original taste, there is an optional alteration below. 

Skillet Brussels Sprouts with Caesar

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

Brussels Sprouts take about 15 minutes overall on a stove top to go from fresh to lightly browned and easy to cut through. 

• 2 pounds Brussels sprouts, quartered (cut in half and then half again)
• 1/4th cup EVOO*
• 1/4 tsp. salt

*EVOO = Extra Virgin Olive Oil 

Caesar 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.

• 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

Be aware not to prematurely add Parmesan while browning up the breadcrumbs. The parmesan will melt and cause a balled mess in the skillet!

• 1/4th 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

How to make creamy, cheesy Brussels Sprouts

To get started, prep your Brussels Sprouts by quartering – basically cut them in half and then half again, leaving 4 pieces per Brussels Sprouts. 

In a bowl, add cut up Brussels Sprouts, 1/4th cup Olive Oil and salt and mix with a wooden spoon or spatula. 

Pour into cast iron pan or nonstick skillet, add lid, and cook on medium heat for 10 minutes. 

Stir occasionally while browning and to prevent sticking. Brussel sprouts will begin to shrink and change into a brighter color. 

While sprouts are cooking, make Caesar dressing. 

In a bowl, combine mayo, mustard, lemon, Worcestershire sauce, garlic, pepper and salt with a whisk. 

Once 10 minutes are up on Brussels Sprouts, remove lid and cook for approximately 5 minutes more or until sprouts can easily be cut through. Transfer Brussels Sprouts out of skillet into a clean bowl or sheet pan. 

Place skillet back on stove and add panko crumbs, oil 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 to a bowl and add shredded parmesan cheese together. 

Pour Caesar Dressing over top of Brussels Sprouts and combine until creamy and covered. 

Sprinkle on Panko Parmesan Crumb mixture. 

Serve dish immediately while hot!

Btw, this particular dish is so great with salmon (and its also highly rated with visitors here and on my recipe Pinterest page). 

LOOKING FOR MORE BRUSSELS SPROUTS SIDE DISH RECIPES?

Buffalo Seasoned Brussels Sprouts – Buffalo Brussel Sprouts can feed a crowd and then some.

Honey Dijon Brussels Sprouts – Honey-Dijon Brussels Sprouts, a festive sweet Brussels sprouts side dish in a slow cooker.

Maple Bacon Brussels Sprouts – Complete with crispy bacon pan roasted in maple glaze drizzle, a sweet and salty flavor explosion!

As always, thanks for visiting our Food blog. If you created this recipe and made awesome changes, we want to know! Together we can make the world a more delicious place!

Please share in the comments so we can continue to provide your creative ideas to anyone that may be considering making this recipe.

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Yield: serves 4-6 as a side

Caesar Brussels Sprouts

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Quartered Brussels sprouts smothered in homemade Caesar dressing with a delicious Parmesan Panko Crumb topping - a perfect Brussels Sprouts side dish to compliment fish, chicken or steak. Delicious and easy!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Brussels Sprouts

• 2 pounds Brussels sprouts, quartered (cut in half and then half again)
• 1/4th 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

• 1/4th 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

1. To get started, prep raw Brussels Sprouts by quartering.
2. 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. 
3. Pour veggies into cast iron pan or nonstick skillet, add lid, and cook covered on medium heat for 10 minutes. 
4. Stir Brussels Sprouts occasionally while browning and to prevent sticking to pan. Brussel sprouts will begin to shrink and change into a brighter color. 
5. While sprouts are cooking, make Caesar dressing. 
6. In a separate clean bowl, combine mayo, mustard, lemon juice, Worcestershire sauce, garlic, pepper and salt with a whisk. Set bowl to the side.
7. 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. 
8. Place empty skillet back on stove and add panko crumbs, EVOO and salt for about 2 minutes. This warms and browns the crumbs slightly.
9. DO NOT ADD CHEESE AT THIS STEP. 
10. Once crumbs are ready, transfer crumbs out of skillet and into a bowl. Add shredded parmesan cheese onto crumbs and combine. Set aside.
11. Pour Caesar Dressing over top of Brussels Sprouts and combine until all are creamy and covered. 
12. 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.
13. Serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 578Total Fat: 51gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 7mgSodium: 753mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 10g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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