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Brussels Sprout Caesar

Brussels Sprout Caesar

A tangy and crunchy take on the classic Caesar salad – packed with healthy cruciferous vegetables.
By Dara Repucci

Cruciferous veggies have amazing health benefits and are packed with iron, vitamin A, and potassium. This is a really simple way to enjoy these veggies that has a ton of flavor without a ton of calories. Just add the Caesar dressing of your choice, I would recommend a light or low calorie version, creamy Caesar would smother the sprouts. Since the sprouts are roasted in olive oil, you only need a tiny bit of dressing to add flavor. Top with homemade croutons, some Parmesan and black pepper and you have a deceptively filling and tasty vegetarian meal.


Brussels Sprout Caesar Salad

A tangy and crunchy take on the classic salad, packed with healthy cruciferous vegetables.

  • Author: Dara Reppucci
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1lb Brussels sprouts, ends trimmed
  • 4 cups of fresh baby spinach, washed and chopped
  • 1 tbsp garlic, minced
  • 34 tbsp Caesar dressing, light or low-calorie version
  • 1/4 cup Parmesan, grated
  • 1 tbsp extra virgin olive oil
  • 23 slices of bread (I used sourdough)
  • salt & pepper


  1. Preheat oven to 425
  2. Using a sharp knife, slice each sprout in half and shred by cutting each half into thin slices
  3. After shredding all the sprout, rinse in cold water
  4. In a roasting pan, toss sprouts with garlic and olive oil
  5. Season with salt and pepper
  6. Roast sprouts for 20-25 minutes, until crispy
  7. Spread cubed bread on a cookie sheet
  8. Bake bread for 10 minutes, until hardened into croutons
  9. Allow sprouts to cool slightly
  10. In a large bowl, mix warm sprouts with spinach, croutons, dressing and cheese
  11. Toss thoroughly
  12. Serve immediately with black pepper

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