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Brussels Sprouts with Cheese
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5 from 3 votes

Caesar Brussels Sprouts (Stovetop)

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: American
Keyword: brussels sprouts
Servings: 6 cups
Calories: 204kcal
Author: Trisha Haas - Salty Side Dish

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

Serving: 1cup | Calories: 204kcal | Protein: 10g