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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.
Course Salad/Main Dish/Side Dish
Cuisine Italian American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 350kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 350kcal | Carbohydrates: 18g | Protein: 10g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 46mg | Sodium: 264mg | Potassium: 483mg | Fiber: 5g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 97mg | Calcium: 206mg | Iron: 2mg