This Warm Brussels Caesar Bake is just like your favorite Caesar salad, but baked instead: layers of thinly sliced Brussels sprouts tossed in a garlicky, anchovy-rich dressing, finished with nutty pecorino and a crispy golden breadcrumb topping. Every bite is warm, cheesy, and comforting while still bright and tangy. For the best result, serve straight from the oven when it’s bubbling hot and perfectly golden.
More recipes like this Warm Brussels Caesar Bake:
Also be sure to check out my baked figs, baked mushrooms, and baked brie for other cozy baked dishes.
📋 Recipe
Warm Brussels Caesar Bake
All the garlicky, anchovy-pecorino punch of Caesar salad — but baked until warm, golden, and irresistible. Shredded Brussels sprouts get tossed in creamy Caesar dressing, then baked under a shower of crispy breadcrumbs and cheese. A side dish that feels like comfort food but still bright.
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Equipment
- Chef’s knife or mandoline
- Large mixing bowl
- Baking dish (8x8 or similar)
- Small skillet
- Whisk
- Microplane or fine grater
Ingredients
Base
- 1 ½ pounds Brussels sprouts trimmed and very thinly sliced
- ½ cup pecorino romano finely grated
Dressing
- 1 egg yolk or 1 tablespoon mayo if avoiding raw egg
- 2 anchovy fillets mashed (or 1 teaspoon anchovy paste)
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- Salt & freshly ground black pepper
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- ¼ cup pecorino romano finely grated
Instructions
- Heat oven: Preheat to 400°F.
- Make the topping: In a skillet, heat olive oil over medium. Add panko and toast until golden. Stir in ¼ cup pecorino and set aside.
- Whisk the dressing: Mash anchovies and garlic into a paste. Whisk in egg yolk, mustard, and lemon juice. Slowly drizzle in olive oil until emulsified. Season with salt and pepper.
- Toss Brussels: In a large bowl, toss shredded sprouts with dressing and ½ cup pecorino until evenly coated.
- Bake: Transfer mixture to a lightly oiled baking dish. Sprinkle evenly with toasted breadcrumb topping. Bake 20–25 minutes, until hot, bubbly at the edges, and golden on top.
- Serve: Let rest 5 minutes before serving warm.
Notes
- Make-ahead: Assemble everything up to the topping, refrigerate, then top + bake before serving.
- Add protein: Layer in shredded rotisserie chicken or crispy pancetta to make it a main.
- Shortcut: Use a good quality Caesar dressing, then amp it up with lemon juice + extra anchovy.
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Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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