- 1 lb large Brussels sprouts, trimmed and halved lengthwise
- 4 Tbsp olive oil
- 3/4 tsp sea salt
- freshly ground pepper
- 3/4 cup grated Parmesan cheese, divided
- 3/4 cup mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- pinch of red pepper flakes (optional)
- Preheat the oven to 425°F (220°F). Set a rack in the middle of the oven. Line a rimmed baking sheet with aluminum foil and place it in the oven while it heats.
- In a bowl, toss together the Brussels sprouts, olive oil, salt, and a pinch of black pepper. Arrange the brussels sprouts on the hot baking sheet in a single layer, cut-side down.
- Roast for 15 minutes. Flip the brussels sprouts and sprinkle with two-thirds of the Parmesan cheese. Continue roasting until the Brussels sprouts are deeply golden, crispy, and tender, 12 to 15 minutes more.
- Meanwhile, in a medium bowl, combine the mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, mustard, the remaining Parmesan cheese, and a generous pinch of salt and pepper. Whisk to combine, then scoop the dip into a small serving bowl.
- Transfer the Brussels sprouts and surrounding crispy Parmesan bits to a platter. Serve with the Caesar dip.
Fantastic, my husband is not a fan of anchovies, I bought Marie’s Caesar Dressing & Dip. It was delicious. Will be making again very soon. Thanks for the recipe.
Great way to enjoy brussel sprouts…delicious!
these were delicious- definitely going making these again and again. for the Caesar dip we didn’t have anchovy paste, but was still really great. We also subbed some sour cream for mayo, And thinned out the dip with some heavy whipping cream to make more of a dressing that we drizzled over the brussels sprouts. Thanks for a great recipe!
This was wonderful! I get so bored of cycling the same things but the sauce takes it up a notch! My husband isn’t much of a fan of Brussel sprouts usually and did enjoy this recipe as well.