Brussels sprouts Caesar-style

With a creamy dressing & garlicky croutons

Brussels sprouts Caesar-style

Brussels sprouts Caesar-style

Serves Serves 6 as a side
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 150 8%
  • Fat 10.6g 15%
  • Saturates 3.2g 16%
  • Sugars 2.8g 3%
  • Salt 0.5g 8%
  • Protein 7g 14%
  • Carbs 8.6g 3%
  • Fibre 3.2g -
Of an adult's reference intake
Tap For Method


  • 50 g Parmesan cheese , plus extra to serve
  • 1 lemon
  • 3 tablespoons Greek-style yoghurt
  • 1 small handful of soft herbs , such as basil, flat-leaf parsley, dill
  • ½ teaspoon Worcestershire sauce
  • extra virgin olive oil
  • 3 anchovies in oil , (optional)
  • 500 g Brussels sprouts
  • 2 thick slices of stale bread
  • 1 clove of garlic
  • olive oil
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, then add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil and the anchovies (if using). Blitz until smooth, then pour into a large serving dish.
  2. Trim and halve half of the sprouts through the root. Place in a large dry frying pan, cut-side down, and char until brown and blistered.
  3. Finely slice the remaining sprouts then pile on top of the sauce. Tip the charred Brussels over the top and put the empty pan back on the heat.
  4. Slice the bread into 1cm chunks, tip into the pan and toast. Make a well in the centre, peel and grate the garlic into the pan, and then drizzle with olive oil. Give the pan a shake.
  5. Grate over the remaining Parmesan, shake the pan, add another drizzle of extra virgin olive oil, then return to the heat, until the cheese is melted.
  6. Tip the crunchy cheesy croutons onto the salad and then give everything a really good toss until it’s coated in the lovely dressing. Speed peel over shavings of Parmesan and serve.


Leave out the anchovies and swap the Parmesan for vegetarian hard cheese.