Dinner

Tahini Caesar Roasted Brussels Sprouts with Crispy Breadcrumbs and Sunflower Seeds Recipe

Byluca Carter November 17, 2025November 17, 2025

Introduction

This Tahini-Caesar Roasted Brussels Sprouts recipe transforms a classic side into a vibrant, flavorful dish. Roasted until golden and tossed in a creamy tahini dressing, these Brussels sprouts come alive with the added crunch of toasted breadcrumbs and sunflower seeds. Perfect for a weeknight dinner or a holiday spread.

A white oval plate filled with a mix of roasted green Brussels sprouts and golden-brown toasted bread pieces, scattered evenly across the dish with visible crunchy textures on the bread. Small sunflower seeds are sprinkled on top, adding a dot of light beige color over the green and brown layers. The plate rests on a wooden surface next to a dark gray cloth and a small white bowl full of sunflower seeds. A fork with a dark wooden handle lies on the right edge of the plate. Some crumbs and seeds are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (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

Instructions

Step 1: Preheat your oven to 500°F, arranging racks in the middle and lowest positions. Toss the halved Brussels sprouts with 2 tablespoons of olive oil, seasoning generously with salt and black pepper.

Step 2: Spread the sprouts cut side down in a single layer on a baking sheet. Cover tightly with foil and roast on the lowest rack for 10 minutes. Remove the foil and continue roasting 7–10 minutes more until they are deep golden brown.
Step 3: Prepare the tahini Caesar dressing by mincing anchovies, garlic, and ¾ teaspoon kosher salt together on a cutting board until a smooth paste forms.
Step 4: In a large bowl, whisk together tahini, lemon juice, and Dijon mustard. Slowly add 3 tablespoons of olive oil in a steady stream while whisking vigorously until the mixture thickens and appears glossy like mayonnaise.

Step 5: Add a dash of water and whisk to thin the dressing to a heavy cream consistency. Stir in the anchovy-garlic paste and Parmesan cheese, mixing until smooth. Season with salt and pepper to taste.
Step 6: Toss the roasted Brussels sprouts with the tahini Caesar dressing until well coated.
Step 7: For the breadcrumbs, toss the bread pieces with 1 tablespoon olive oil, season with salt and pepper, and spread them in a single layer on a baking sheet. Roast on the middle rack for about 5 minutes until golden brown and crunchy.

Step 8: Transfer the dressed Brussels sprouts to a serving platter. Sprinkle with toasted breadcrumbs and roasted sunflower seeds on top before serving.

Tips & Variations

For a vegan version, substitute the Parmesan with nutritional yeast and omit the anchovies; increase the tahini slightly for richness.
If you don’t have tahini, using an egg yolk will still give you a creamy, emulsified dressing reminiscent of traditional Caesar.

Try adding a pinch of smoked paprika to the breadcrumbs before roasting for an extra smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the Brussels sprouts gently in a skillet or oven to keep them from becoming soggy. Add the breadcrumbs and sunflower seeds fresh before serving to maintain their crunch.

How to Serve

The image shows a white plate filled with a dish made of bright green Brussels sprouts that are halved and cooked, mixed with crispy, golden brown toasted bread pieces scattered all over. The Brussels sprouts have a slightly charred texture visible on some edges, while the bread pieces are chunky and crunchy looking. Small light brown sunflower seeds are sprinkled throughout the dish, adding texture and contrast. A knife with a brown wooden handle rests on the right side of the plate. The plate is placed on a wooden table with a gray cloth napkin beside it, and a small white bowl with sunflower seeds is partially visible near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tahini Caesar dressing ahead of time?

Yes, you can prepare the dressing up to 2 days in advance. Store it in an airtight container in the refrigerator. Whisk well before using, as separation may occur.

What can I use if I’m allergic to anchovies?

If you’re allergic or prefer to avoid anchovies, you can omit them entirely or use capers or a splash of soy sauce to provide a salty, umami boost to the dressing.