Name: Tahini-Caesar Roasted Brussels Sprouts: A Nutty, Creamy Twist on a Classic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired / American Fusion
Ingredients: For the Roasted Brussels Sprouts; 1 ½ pounds (680 g) Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; For the Tahini-Caesar Dressing; ¼ cup (60 ml) smooth tahini; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove fresh garlic, minced; 1 tablespoon capers, chopped; 2 tablespoons nutritional yeast or grated Parmesan cheese; 2–4 tablespoons water, to thin; ¼ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; Optional Toppings; 2 tablespoons toasted breadcrumbs; 2 tablespoons shaved Parmesan; 1 tablespoon chopped parsley; ½ teaspoon lemon zest

Brussels sprouts often get a bad reputation, but when roasted correctly, they transform into crispy, caramelized bites of flavor. Now, imagine pairing that with the richness of Caesar dressing — but with a modern twist. Instead of the traditional anchovy-heavy sauce, this recipe uses tahini, a sesame seed paste that brings creaminess, nuttiness, and depth. The result? Tahini-Caesar Roasted Brussels Sprouts — a plant-based side dish that’s luxurious, balanced, and incredibly easy to prepare. Whether you serve it as part of a holiday feast or a simple weekday dinner, this dish will turn even the most skeptical sprout hater into a fan.

Ingredients

This recipe makes 4 servings and takes about 30 minutes from start to finish.

For the Roasted Brussels Sprouts

Brussels sprouts – 1 ½ pounds (680 g), trimmed and halved
Olive oil – 3 tablespoons
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Garlic powder – ½ teaspoon

For the Tahini-Caesar Dressing

Tahini (smooth) – ¼ cup (60 ml)
Fresh lemon juice – 2 tablespoons
Dijon mustard – 1 tablespoon
Fresh garlic – 1 clove, finely minced
Capers – 1 tablespoon, chopped (for a tangy, briny kick)
Nutritional yeast or grated Parmesan cheese – 2 tablespoons
Water – 2 to 4 tablespoons, to thin the dressing
Salt – ¼ teaspoon, or to taste
Black pepper – ¼ teaspoon

Optional Toppings

Toasted breadcrumbs – 2 tablespoons
Shaved Parmesan – 2 tablespoons
Chopped parsley – 1 tablespoon
Lemon zest – ½ teaspoon

Instructions

Step 1: Prepare the Brussels Sprouts

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Trim the ends of the Brussels sprouts and cut them in half. If any outer leaves are loose or yellow, discard them.

Place the sprouts in a large bowl, drizzle with olive oil, and season with salt, black pepper, and garlic powder. Toss until evenly coated.

Spread them cut-side down on the baking sheet — this ensures maximum caramelization and crispy edges.

Step 2: Roast to Perfection

Roast the Brussels sprouts for 20–25 minutes, turning halfway through. You’ll know they’re ready when the outer layers are crispy and golden brown while the insides remain tender. The key is even heat and not overcrowding the pan, which allows air to circulate for perfect browning.

While the Brussels sprouts roast, prepare the tahini-Caesar dressing.

Step 3: Make the Tahini-Caesar Dressing

In a medium bowl, whisk together tahini, lemon juice, Dijon mustard, minced garlic, capers, and nutritional yeast (or Parmesan). The mixture will thicken quickly — that’s normal. Gradually add water, one tablespoon at a time, whisking until you reach a smooth, pourable consistency.

Taste the dressing and adjust seasoning with salt, pepper, or more lemon juice if desired. The goal is a balance of nutty, tangy, and savory flavors that coat the sprouts beautifully.

Step 4: Combine and Serve

Once the Brussels sprouts are roasted to perfection, transfer them to a large serving bowl while still warm. Drizzle generously with the tahini-Caesar dressing and toss until every sprout is lightly coated.

If you prefer a more decadent presentation, top with toasted breadcrumbs, shaved Parmesan, chopped parsley, and a sprinkle of lemon zest. Serve immediately for the best flavor and texture.

Conservation and Storage

Proper storage ensures that your Tahini-Caesar Roasted Brussels Sprouts stay delicious for days.

Refrigeration: Allow the sprouts to cool completely, then store them in an airtight container. They’ll keep well for up to 4 days in the refrigerator.
Reheating: To revive their crispiness, reheat them in the oven or air fryer at 375°F (190°C) for 8–10 minutes. Avoid microwaving, as it softens the texture.
Freezing (optional): While possible, freezing is not recommended, as it can make the sprouts watery when reheated.

To store leftover dressing, keep it in a sealed jar in the fridge for up to 5 days. Stir before using, as tahini tends to thicken upon chilling.

Variations

1. Spicy Tahini-Caesar

Add ½ teaspoon of crushed red pepper flakes or 1 teaspoon of sriracha to the dressing for a fiery twist. The spice pairs beautifully with the roasted nuttiness of the sprouts.

2. Crunchy Caesar Mix

Incorporate toasted chickpeas or sunflower seeds into the finished dish for extra crunch and protein.

3. Vegan Parmesan Upgrade

If you prefer to keep the dish fully vegan, use nutritional yeast for a cheesy flavor. For more richness, blend in 1 tablespoon of cashew butter to the dressing.

4. Mediterranean Style

Add roasted red peppers, kalamata olives, and a drizzle of pomegranate molasses to bring bright acidity and depth.

5. Caesar Pasta Add-On

Turn this dish into a full meal by tossing the roasted Brussels sprouts and tahini dressing with cooked pasta or quinoa. The creamy dressing doubles as a flavorful sauce.

Serving Suggestions

Tahini-Caesar Roasted Brussels Sprouts work beautifully in multiple settings.

As a Side Dish: Serve alongside grilled chicken, steak, or baked salmon. The creamy tahini dressing pairs well with smoky proteins.
On a Salad Board: Combine with kale, arugula, or roasted sweet potatoes for a hearty, nutrient-packed salad.
In a Grain Bowl: Add to a base of quinoa, farro, or brown rice. Top with avocado slices and a soft-boiled egg for a balanced lunch.
Appetizer or Tapas: Serve warm with toothpicks at parties — drizzle extra dressing and sprinkle with breadcrumbs for a bite-sized appetizer.
Brunch Favorite: Pair with poached eggs and toasted sourdough for a unique breakfast option that’s both creamy and wholesome.

For an elegant finish, sprinkle a touch of lemon zest just before serving to brighten the flavors.

Tips for Perfecting the Dish

Dry thoroughly: Moisture prevents caramelization. After rinsing the Brussels sprouts, pat them completely dry before roasting.
High heat matters: Roasting at 425°F (220°C) ensures crispy exteriors and tender centers.
Use a heavy pan: A sturdy baking sheet or cast-iron pan promotes even browning.
Balance the dressing: If the tahini tastes slightly bitter, add a few drops of maple syrup or honey to balance it.
Toss right before serving: Mix the dressing and sprouts just before eating to maintain texture.

Conclusion

Tahini-Caesar Roasted Brussels Sprouts showcase how simple ingredients can yield bold, complex flavors. The nuttiness of tahini harmonizes with lemon, garlic, and capers, creating a creamy dressing that complements the earthy sweetness of roasted sprouts. Unlike traditional Caesar dishes, this version is lighter, dairy-optional, and plant-forward — yet still deeply satisfying.

Whether served as a comforting side, a salad component, or the star of your meal, these Brussels sprouts offer endless versatility. With their crisp texture, tangy coating, and rich umami flavor, they redefine what a vegetable dish can be: indulgent, nutritious, and unforgettable.

This recipe proves that the right twist — in this case, tahini — can transform a humble classic into a showstopping favorite you’ll return to again and again.

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Tahini-Caesar Roasted Brussels Sprouts: A Nutty, Creamy Twist on a Classic

Author: hafsahafsa
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Tahini-Caesar Roasted Brussels Sprouts combine crispy roasted sprouts with a creamy, nutty tahini-based Caesar dressing. This plant-forward twist on a classic is flavorful, balanced, and easy to make — perfect for any occasion, from weeknight dinners to elegant gatherings.

Ingredients

Scale

For the Roasted Brussels Sprouts

1 ½ pounds (680 g) Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

For the Tahini-Caesar Dressing

¼ cup (60 ml) smooth tahini

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 clove fresh garlic, minced

1 tablespoon capers, chopped

2 tablespoons nutritional yeast or grated Parmesan cheese

2–4 tablespoons water, to thin

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Optional Toppings

2 tablespoons toasted breadcrumbs

2 tablespoons shaved Parmesan

1 tablespoon chopped parsley

½ teaspoon lemon zest

Instructions

Prepare the Brussels Sprouts
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Trim and halve the Brussels sprouts, removing any discolored leaves. Toss them with olive oil, salt, pepper, and garlic powder until evenly coated. Arrange them cut-side down on the pan.

Roast to Perfection
Roast for 20–25 minutes, flipping halfway through. When golden and crispy, remove from the oven. Avoid crowding the pan to ensure even caramelization.

Make the Tahini-Caesar Dressing
In a bowl, whisk tahini, lemon juice, Dijon mustard, garlic, capers, and nutritional yeast. The mixture will thicken. Gradually add water until smooth and creamy. Season with salt and pepper.

Combine and Serve
Place warm Brussels sprouts in a bowl. Drizzle with dressing and toss gently to coat. Top with breadcrumbs, Parmesan, parsley, and lemon zest for added flavor and crunch.