Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out.

Heat oil in a large cast-iron skillet over medium-high heat until shimmering.

Transfer to the oven; roast until browned on edges and tender-crisp, 6 to 8 minutes.

Photo of Caesar Salad with Brussels Sprouts

Photo:Jake Sternquist

Let cool slightly, about 5 minutes.

Add the Brussels sprouts, romaine and croutons; toss until evenly coated.

Divide among 4 plates; sprinkle evenly with the remaining 1 tablespoon Parmesan.

Photo of Caesar Salad with Brussels Sprouts ingredients

Jake Sternquist

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Photo of Brussels Sprouts browning in a pan.

Jake Sternquist

Photo of caesar salad dressing

Jake Sternquist

Photo of cheese being sprinkled on Caesar Salad with Brussels Sprouts

Jake Sternquist