Tahini Caesar Roasted Brussels Sprouts

Name: Tahini-Caesar Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise; Kosher salt and black pepper; 3 oil-packed anchovy fillets, chopped; 1 large garlic clove, chopped; ¾ teaspoon kosher salt; 2 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 3 tablespoons Parmesan cheese, finely grated; 2 cups hearty whole-wheat bread, broken into craggy pieces; 1 tablespoon extra-virgin olive oil; 2 tablespoons roasted sunflower seeds

Posted on July 27, 2026

By: Betty Miller

Roasted Brussels sprouts drizzled with tahini Caesar dressing on a plate

Vegetarian | Vegan

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META: Tahini-Caesar Roasted Brussels Sprouts roast to golden perfection, offering a bold flavor combo that makes for a vibrant side dish on busy weeknights. You may also find Crispy Beef With Brussels Sprouts useful.

Brussels sprouts gain a rich flavor boost in this Tahini-Caesar Roasted Brussels Sprouts recipe, marrying the nuttiness of tahini with a zesty dressing. The roasting technique caramelizes the sprouts, leading to a satisfying texture when cooked right. With minimal cleanup, this dish is ideal for quick weeknight meals.

What Happens When You Make It Right

The success of this dish hinges on roasting the Brussels sprouts until they reach a golden brown. This process not only enhances their natural sweetness but also allows the anchovy and garlic flavors to penetrate, creating a dynamic taste profile. The addition of tahini contributes creaminess without overshadowing the sprouts, leading to an appealing, rich aroma. When done correctly, the sprouts should be tender but still retain a slight crunch, making them a delightful element on your plate.

Ingredient Breakdown

2 tablespoons extra-virgin olive oil
2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
Kosher salt and black pepper
3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
¾ teaspoon kosher salt
2 tablespoons tahini (or 1 egg yolk as a substitute)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons Parmesan cheese, finely grated
2 cups hearty whole-wheat bread, broken into craggy pieces
1 tablespoon extra-virgin olive oil
2 tablespoons roasted sunflower seeds

For this dish, the tahini does the most work by providing a creamy texture and rich flavor that complements the roasted sprouts well.

The Method

Preheat oven to 425°F.
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet.
Roast for 20-25 minutes, or until the edges are crisp and brown.
Meanwhile, combine the anchovy fillets, garlic, tahini, lemon juice, Dijon mustard, and additional olive oil in a small bowl. Mix well until smooth.
When the sprouts are done, transfer them to the bowl and coat with the tahini dressing, stirring until evenly covered.
Sprinkle with Parmesan cheese and bread pieces. Roast for another 5-10 minutes or until the bread is golden and crunchy.
Remove from the oven and sprinkle with sunflower seeds before serving.

Total elapsed time is approximately 40 minutes; the visual cue for completion is a golden-brown crust on the breadcrumbs.

Timing & Temperature

Roast Brussels sprouts: 20–25 min at 425°F — edges crisp, color deepening.
Final roast: 5–10 min at 425°F — bread toasted, cheese melted.
Total: 40 minutes from start to serving.

The biggest timing mistake to avoid is under-roasting the sprouts, as they will remain chewy rather than achieving that desired caramelization.

Where People Get Stuck

Under-seasoning → Results in blandness → Fix by tasting during cooking → Signal: flavor is bright and balanced.
Overcooking → Leads to mushy sprouts → Fix by watching closely in the oven → Signal: sprouts are tender yet slightly firm.
Soggy breadcrumbs → Clumping and losing crunch → Fix by ensuring bread is broken into craggy pieces → Signal: crumbs are golden and crunchy.

Each of these common mistakes can easily be avoided by following the cooking cues and adjusting as needed.

Frequently Asked Questions

Can I make this ahead of time?

You can prepare the tahini dressing and Brussels sprouts a day in advance. Just keep the dressing separate until you’re ready to serve to ensure the sprouts stay crisp.

How long do leftovers last in the fridge?

Leftovers can typically be stored in an airtight container for up to 3 days. However, the texture of the Brussels sprouts may change slightly as they sit.

Can you freeze these Brussels sprouts?

Freezing this dish is not recommended, as the texture of the Brussels sprouts and breadcrumbs will suffer when thawed.

Why are my Brussels sprouts bitter?

Bitter sprouts may result from their freshness. Look for sprouts that are firm and tightly closed, and avoid any that appear yellow or wilted.

Variations That Work

Anchovy fillets → Capers: Provides the same salty depth with a different flavor profile.
Parmesan cheese → Nutritional yeast: Vegan alternative that adds a cheesy flavor without dairy.
Whole-wheat bread → Panko breadcrumbs: Creates a lighter, crispier topping.
Fresh lemon juice → Lime juice: Offers a different acidity that complements the tahini well.

These variations may alter the cooking times and textures but can yield some interesting results.

What to Serve With It

Roasted chicken: The savory flavors balance well with the sprouts.
Quinoa salad: Offers a refreshing side contrast in texture and nutrition.
Grilled fish: The lightness of fish enhances the richness of the Brussels sprouts.
A citrusy dressing: Brightens the overall dish, providing a fresh contrast.

The best pairing with this dish is a simple roasted chicken, as the flavors and textures complement each other perfectly.

Storage

Fridge: Store up to 3 days in an airtight container.
Freezer: Not recommended; the texture will suffer.
Reheat: Warm in the oven at 350°F for about 10 minutes to restore some crispiness.
Next day: Expect tender sprouts and less crunch in the breadcrumbs.

To ensure the best quality, it’s ideal to consume the dish fresh or store it properly for short-term use.

Yield & Nutrition

Servings: 6
Calories: Approximately 320 per serving
Protein: 8g
Carbs: 30g
Fat: 20g
Fiber: 7g

Each serving provides a good balance of nutrients, making it a wholesome addition to any meal.

Final Word

Now you know the roasting method brings out the natural sweetness in Brussels sprouts, enhancing their flavor profile. Next time, consider trying capers instead of anchovies for a unique twist. This dish is ideal to prepare on a busy weekday, ensuring a flavorful side with minimal effort.