We’re often inspired by memorable dishes we encounter around the world, and this gluten-free Caesar Brussels sprouts recipe is our take on the irresistible version served at RT Rotisserie in San Francisco. The casual sibling of Rich Table, RT offers elevated California comfort food at approachable prices, and their Brussels sprouts — tender, roasted, and richly coated in savory Caesar-style dressing — are unforgettable. This recipe reproduces that flavor with a simple homemade Caesar dressing and an addictive gluten-free garlic breadcrumb topping.
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Caesar Brussel Sprouts
This recipe gives you two great results: a juicy, saucy Caesar-style Brussels sprouts side and a quick batch of garlicky gluten-free breadcrumbs that are perfect on salads or vegetables. If you don’t have a garlic press, mash the garlic into a paste with the flat side of a knife or the bottom of a glass. For a dairy-free option, omit the Parmesan garnish.
Servings 4
Calories 309 kcal
Ingredients
-
1
slice
gluten-free bread -
4
tablespoons
olive oil -
1
clove
garlic
peeled and halved lengthwise - Kosher salt and freshly ground pepper
-
1-1/2
pounds
Brussels sprouts
halved -
1/4
cup
mayonnaise -
1
clove
garlic
pressed -
1/4
teaspoon
fish sauce or anchovy sauce -
1/2
lemon -
1/3
cup
grated Parmesan cheese
optional
Instructions
-
Pulse the gluten-free bread in a food processor until it forms crumbs about the size of pine nuts.
-
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the halved garlic, cut side down, and cook until the garlic becomes very fragrant and just begins to brown. Remove the garlic and reserve. Add the breadcrumbs and 1/4 teaspoon salt to the flavored oil. Stir frequently until the crumbs are crisp and golden, about 5 minutes. Transfer the breadcrumbs to a bowl and set aside.
-
Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, toss the halved Brussels sprouts with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper. Arrange them cut-side down in a single layer and roast until tender and caramelized, about 18 minutes.
-
While the sprouts roast, make the dressing: in a large bowl combine the mayonnaise with the reserved cooked garlic — press the garlic into the mayo using a garlic press or mash it finely. Add about 1 teaspoon of lemon juice from the half lemon, 1/2 teaspoon fish sauce (or anchovy sauce), and freshly ground pepper to taste. Stir, then taste and adjust lemon, fish sauce, or pepper to your preference.
-
When the Brussels sprouts are done, add them to the bowl with the dressing and toss until they’re fully coated. Transfer to a serving bowl and sprinkle generously with the crispy gluten-free garlic breadcrumbs and, if using, grated Parmesan. Serve warm.
Nutrition Facts
Caesar Brussel Sprouts
Amount Per Serving
Calories 309
Calories from Fat 252
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 290mg13%
Potassium 250mg7%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 518IU10%
Vitamin C 56mg68%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.