Okay, brussel sprouts always get such a bad reputation. Most people think of them as those little green balls that your grandma boiled and put absolutely no flavor or seasoning on. We all probably dreaded seeing these on our plates as kids. Myself included. BUT let me tell you, my perception of brussel sprouts as an adult has definitely changed, and there are so many great ways to use them, like this shredded Brussel Sprout Caesar Salad.

❤️ Why You’ll Love Brussel Sprout Caesar Salad

• Quick Preparation: Make this complete meal in under 45 minutes from start to finish.
• Diet-Friendly: It’s vegan-friendly with plant-based options or could be made vegetarian with traditional parmesan.
• Incredibly Versatile: Works perfectly as either a substantial side dish or satisfying main course.
• Nutritional Powerhouse: Packed with vitamins, minerals, and fiber while being naturally low in calories.
• Crowd-Pleaser: Even brussels sprouts skeptics will be converted by this flavorful twist on classic Caesar.

🍲 Ingredients

Fresh Brussel Sprouts – Brussel sprouts do not lack in benefits. These little veggies are low in calories, but high in fiber, vitamins, and minerals. In particular, vitamin K which is necessary to prevent blood clotting and to keep your bones healthy. Brussel sprouts are also rich in antioxidants, omega-3 fatty acids that are always needed in a diet that doesn’t contain fish or seafood, and last but not least, they can help reduce inflammation. 

Roasted Potatoes – Adding roasted potatoes transforms this brussel sprout caesar salad from a simple side into a hearty, satisfying meal. Potatoes provide complex carbohydrates for sustained energy, potassium for heart health, and when roasted, develop crispy edges and creamy interiors that add wonderful textural contrast to the tender shredded brussels sprouts.

👩‍🍳 How to Make Brussel Sprout Caesar Salad

It’s this simple. Follow these steps:

1. Preheat the oven to 400F and live two baking sheets with parchment paper
2. To one baking sheet add the potatoes and bread. Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning
3. To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder.  bake for 20 minutes and turn halfway through to promote even cooking.  Watch closely to avoid burning
4. While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine
5. Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing, and dust with the parmesan cheese

That. Is. It. You can thank me later by leaving a starred review and comment below 😉

🪄 Tips and Tricks

• Even Cooking: Turn vegetables halfway through roasting to ensure even browning and prevent burning.
• Texture Contrast: The combination of crispy roasted elements with fresh shredded brussels creates perfect texture.
• Dressing Control: Start with less dressing and add more as needed – you can always add but can’t take away.
• Fresh Assembly: This salad holds up well but tastes best when assembled just before serving.

🗒 Variations

• Lemon Alternative: White vinegar can substitute for lemon juice in the dressing if needed.
• Vegan Cheese: VioLife makes excellent vegan parmesan that works perfectly in this recipe.
• Potato-Free: You can omit potatoes entirely if preferred – just use less dressing when serving.
• Bread Options: Any sturdy bread works for croutons, or use store-bought for convenience.

🗒 Other Recipes You’ll Love

• High-Protein Pasta
• Healthy Lemon & Herb Baked Zucchini
• Garlic Parmesan Chicken Skewers
• Shrimp, Feta + Spinach Stuffed Salmon

👝 How to Store Leftovers

This brussel sprout caesar salad is best eaten fresh, but since it’s made with brussels sprouts versus regular lettuce, it won’t get soggy as quickly. If possible, store the dressing separately and drizzle on when ready to eat. The dressing will last 5 days in a tightly sealed jar in the fridge.

🤔 Common Questions

Brussel Sprout Caesar Salad

4.79 from 23 votes

🥗 This Brussel Sprout Caesar Salad will change your mind about brussels sprouts! Crispy, flavorful, and way better than regular Caesar!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegetarian, Vegan Meals

Cuisine Italian-Inspired

Servings 4

Ingredients

  

1x2x3x

• 3 tbsp. olive oil
• salt and pepper to taste
• 1 tbsp. garlic powder
• 1 tbsp. umani powder optional
• 4 cups Brussel sprouts thinly sliced
• 1 1/2 cups mini potatoes halved or quartered depending on size
• 1 1/2 cups stale or regular bread cut into bite-size pieces

For the dressing:

• 2 tbsp. vegan mayo
• 2 tbsp. olive oil
• 1 tbsp. dijon mustard
• 1 tbsp. capers
• 1 tbsp. vegan Worchester sauce
• juice of one lemon
• salt and pepper to taste
• 1 tsp garlic powder
• 1/4 – 1/2 cup shaved vegan or regular parmesan cheese to serve

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Instructions

 

• Preheat the oven to 400F and live two baking sheets with parchment paper.
• To one baking sheet add the potatoes and bread.  Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning.
• To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder.  bake for 20 minutes and turn halfway through to promote even cooking.  Watch closely to avoid burning.
• While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine.
• Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing and dust with the parmesan cheese.
• That. Is. It. You can thank me later by leaving a starred review and comment below 😉

Video

Notes

If you do not have lemon for the dressing you can use white vinegar.

My favourite vegan parm is by VioLife

You can omit the potatoes entirely if you don’t fancy them, just use less dressing when drizzling at the end.

The dressing with last 5 days in a tightly sealed jar in the fridge.

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