This Brussels sprouts Caesar is one of my favorite preparations for a vegetable that often gets boxed into boring sides. I first landed on this combination during a chilly autumn week when I wanted something bright, smoky, and a little indulgent without reaching for meat. The sprouts roast until the outer leaves caramelize and become slightly crisp while the interiors stay tender; tossed in a lemony, Parmesan-flecked dressing they become unexpectedly luxurious. It’s the kind of dish that shows up at casual weeknight dinners and holiday tables alike because it feels special but is effortless to make.

I remember serving this to neighbors after a surprise dinner party and watching everyone reach for seconds — even the ones who usually avoid crucifers. The smoked paprika adds a faint campfire note that plays beautifully against the citrus and cheese in the dressing, and if you choose to add breadcrumbs they provide a toast-like crunch that keeps each bite interesting. Whether you prefer it warm straight from the oven or chilled the next day, the flavors deepen over time and the contrast of textures is what keeps people coming back.

Ingredients

• Brussels sprouts: 2 (16-ounce) packages (about 2 pounds) — choose firm, bright green sprouts without yellowing leaves. Trim stems and quarter large ones for even cooking; smaller sprouts can be halved.
• Olive oil: 1 tablespoon for roasting plus 3 tablespoons in the dressing — use a good extra-virgin for flavor in the dressing and a neutral olive for roasting if you prefer.
• Smoked paprika: 1 teaspoon for roasting and 1 teaspoon for the dressing — this gives a faint smoky warmth. Spanish smoked paprika (pimentón) works wonderfully.
• Sea salt: 1/4 teaspoon for roasting — adjust after tasting once tossed with dressing.
• Heavy whipping cream: 1/4 cup for a silky dressing texture; sub with full-fat Greek yogurt for a lighter tang.
• Parmesan cheese: 3 tablespoons, finely grated — Parmigiano-Reggiano is ideal for depth and saltiness.
• Lemon: zest and juice of 1 lemon — brightens the cream and cuts the richness.
• Red wine vinegar: 1 tablespoon — adds a tangy backbone to the dressing.
• Garlic: 2 cloves, minced — use fresh for the best garlic punch; roasted garlic gives a mellower profile.
• Brown mustard: 1 teaspoon — contributes structure and a touch of sweetness.
• Optional topping: 1/2 cup plain breadcrumbs toasted in 1 tablespoon butter or oil for crunch; use gluten-free crumbs if needed.

Instructions

Preheat and prep: Preheat the oven to 425°F (220°C). Trim the stems off Brussels sprouts, discard any loose discolored outer leaves, and quarter large ones lengthwise; halve smaller sprouts so pieces are similar in size. Rinse and dry thoroughly; excess moisture prevents proper caramelization. Toss with oil and spice: In a large bowl, toss the sprouts with 1 tablespoon olive oil and 1 teaspoon smoked paprika until evenly coated. Spread them out in a single layer on a rimmed baking sheet to ensure air circulates freely and they roast rather than steam. Roast and turn: Place the sheet in the preheated oven and roast for about 20 minutes total. After 5 minutes, remove any loose outer leaves and return them to the sheet to crisp separately. Turn whole sprouts every 5 minutes so all sides brown evenly — look for golden edges and a tender interior. If the pan becomes crowded, use a second sheet so pieces roast instead of steam. Make the dressing: While the sprouts roast, whisk together 1/4 cup heavy cream, 3 tablespoons finely grated Parmesan, 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 2 minced garlic cloves, 1 teaspoon brown mustard, and 1 teaspoon smoked paprika. Taste for seasoning and add salt sparingly because Parmesan is salty. Toast breadcrumbs (optional): If using breadcrumbs, heat 1 tablespoon butter or oil in a small skillet, add 1/2 cup breadcrumbs, and toast until golden and crisp. Set aside on paper towels to cool so they keep their crunch when tossed with the warm sprouts. Toss and serve: Transfer the roasted whole sprouts and the crisped loose leaves to a serving bowl. Pour the dressing over while the sprouts are still warm so they absorb the flavors; toss gently but thoroughly. Sprinkle toasted breadcrumbs on top if using and finish with an extra shave of Parmesan and a grind of black pepper.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If dressed with the cream-Parmesan mixture, the texture will firm and flavors meld; when reheating, warm gently in a 350°F oven for 6–8 minutes to re-crisp loose leaves. If you’ve kept dressing separate, combine just before serving and add breadcrumbs last-minute to preserve crunch. Frozen storage is not recommended for the dressed salad because the cream and texture degrade when thawed.

Ingredient Substitutions

To make this dairy-free, swap heavy cream for unsweetened plain almond or cashew yogurt and use a dairy-free Parmesan alternative or 1 tablespoon nutritional yeast for savory depth. For a lighter dressing, replace cream with plain Greek yogurt (use 1/3 cup) and reduce oil by 1 teaspoon. If smoked paprika is unavailable, a small pinch of liquid smoke or a dash of chipotle powder can provide a smoky note — start conservatively and taste as you go. For gluten-free crowds, omit breadcrumbs or use certified gluten-free crumbs.

Serving Suggestions

Serve as a vegetable side alongside roasted chicken, pork tenderloin, or a herb-crusted salmon — the citrus-parmesan dressing complements roasted proteins. For a vegetarian main, pile the dressed sprouts over warm quinoa or farro and add toasted walnuts and sliced avocado for a balanced bowl. Garnish with lemon wedges, extra shaved Parmesan, and a scattering of toasted breadcrumbs for texture. This dish shines on both casual weeknight plates and holiday spreads.

Cultural Background

Brussels sprouts have European roots, particularly in Belgium, and have evolved from simple boiled vegetables to versatile roasted stars in modern kitchens. The Caesar-style dressing applied here borrows from classic creamy, garlicky profiles rather than a strict Caesar formula — think of it as a homage that marries Mediterranean acidity with Central European produce. This hybrid reflects how contemporary cooking blends regional techniques to elevate humble ingredients.

Seasonal Adaptations

In winter, add roasted chestnuts and a drizzle of maple for a festive variation; in spring, toss in blanched peas and a handful of chopped herbs like mint and parsley for brightness. During summer, combine chilled roasted sprouts with sweet corn and cherry tomatoes and serve as a room-temperature salad. Swap lemon for sherry vinegar in autumn for a deeper, more complex tang that pairs well with roasted squash.

Meal Prep Tips

For efficient meal prep, roast sprouts and store them separately from the dressing for up to 3 days. Portion into individual containers with the dressing in small jars; when ready to eat, pour over sprouts and shake or toss. Keep breadcrumbs toasted in a small resealable bag to sprinkle on at serving time. This method lets you enjoy the dish as a fast, flavorful side or quick lunch without losing the textures that make it special.

Every time I make this I’m reminded how a simple shift — a little smoke, a squeeze of lemon, and a handful of cheese — can transform a basic vegetable into something memorable. I hope you enjoy it whether you’re serving it warm at a family supper or chilled for a summer gathering. Make it your own with the optional breadcrumbs or try the dairy-free swaps to suit your guests.