Michael and I love brussels sprouts, bacon, and caesar salad, so why not combine the three? I roasted brussels sprouts, bacon, and sliced onions on a sheet pan, then drizzled them with a super easy homemade caesar dressing. The result is these bacon caesar brussels sprouts. They're easy, delicious, and super fun.
Your caesar brussels sprouts shopping list:
Ingredients for the brussels sprouts:
- Brussels sprouts. Obviously.
- Onion. We used a sweet white onion, but any white or yellow onion would work.
- Bacon
- Parmesan cheese. Freshly grated is best, but pre-shredded will work too.
- Other stuff: avocado or olive oil, ground cayenne, garlic powder, paprika, onion powder, salt, and black pepper
Ingredients for the caesar dressing:
- Mayonnaise
- Dijon mustard
- Worcestershire sauce. This gives the caesar dressing the anchovy flavor.
- Lemon juice
- Parmesan cheese. We grate it super fine.
- Other stuff: garlic, salt, black pepper, and avocado or olive oil
Here's how you make these sprouts.
These brussels sprouts are so easy. You just roast the brussles sprouts, onions, and bacon on a sheet pan, combine the caesar dressing ingredients, and drizzle the finished brussels sprouts with the dressing.
- Prepare the brussels sprouts, bacon, and onions.
Add brussels sprouts, oil, spices, and onions to a mixing bowl and toss to combine. Spread the mixture out on a sheet pan, then top with squares of bacon.
- Bake the brussels and bacon.
Bake at 450 degrees (F) for 12 minutes, flipping halfway. Then add the parmesan cheese to the top and bake for an additional 2 minutes, or until the cheese is melted.
- Make the caesar dressing.
While the brussels sprouts are baking, add mayonnaise, garlic, lemon juice, dijon mustard, Worcestershire sauce, oil, salt, black pepper, cheese, and water to a bowl and mix until combined.
- Top the brussels with the dressing and serve.
Once the brussels sprouts are done, top them with the caesar dressing and serve. I usually start with a little bit of the dressing and let people add more as desired. If you have leftover dressing, it's great on a salad the next day.
Bacon Caesar Brussels Sprouts: FAQs
Yep! It's basically the same thing, we've just chosen to leave the brussels sprouts bigger and serve it as a side instead of a salad.
Yes! Just leave the parmesan cheese out of the caesar dressing and off of the brussels sprouts. It's still delicious!
Mushy brussels sprouts are usually caused by overcooking. If you frequently find yourself dwelling over mushy brussels, your oven might cook things a little faster than ours. Simply stab your brussels sprouts with a fork every couple of minutes while cooking. When they feel tender (easy to pierce), they're done!
Of course! That's an easy way to simplify this dish, just pick a good one. We like Brianna's Asiago Caesar dressing a lot.
Bacon Caesar Brussels Sprouts
For this easy side dish, I roasted brussels sprouts, bacon, and sliced onions on a sheet pan, then drizzled it all with a super easy homemade caesar dressing. It's a delicious and fun twist on two different dishes.
4
servings15
minutes15
minutes570
kcal30
minutesPrevent your screen from going dark!
Ingredients
- For the brussels sprouts:
1 pound 1 brussels sprouts, ends cut off and quartered
¼ ¼ large onion, sliced
6 slices 6 bacon, cut into 1-inch squares
2 tablespoons 2 olive oil
¼ teaspoon ¼ ground cayenne
½ teaspoon ½ garlic powder
¼ teaspoon ¼ paprika
¼ teaspoon ¼ onion powder
¼ teaspoon ¼ black pepper
¼ teaspoon ¼ salt
½ cup ½ shredded parmesan cheese
- For the caesar dressing:
¼ cup ¼ mayonnaise
2 cloves 2 garlic, minced
Juice of Juice of ½ lemon
¼ teaspoon ¼ dijon mustard
¼ teaspoon ¼ Worcestershire sauce
¼ teaspoon ¼ salt
¼ teaspoon ¼ black pepper
¼ cup ¼ olive oil
1 tablespoon 1 water
¼ cup ¼ finely grated parmesan cheese
Directions
- Preheat your oven to 450 degrees (F).
- Add brussels sprouts, oil, spices, and onions to a mixing bowl and toss to combine. Spread the mixture out on a sheet pan, then top with squares of bacon.
- Bake for 12 minutes, flipping halfway. Then add the parmesan cheese to the top and bake for an additional 2 minutes, or until the cheese is melted.
- While the brussels sprouts are baking, make the caesar dressing. Add mayonnaise, garlic, lemon juice, dijon mustard, Worcestershire sauce, oil, salt, black pepper, cheese, and water to a bowl and mix until combined. If the consistency is too thick for your preference, gradually add more water; if it's too thin, add a bit more mayonnaise.
- Once the brussels sprouts are done, top them with the caesar dressing and serve. I usually start with a little bit of the dressing and let people add more as desired. If you have leftover dressing, it's great on a salad the next day.
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