Spicy Roasted Chicken Caesar Brussels Sprouts
Let me introduce one of my newest obsessions, Spicy Roasted Chicken Caesar Brussels Sprouts! This
recipe is my twist on the traditional Chicken Caesar Salad, offering a fresh take that’s both easy to whip up and incredibly flavorful. The sprouts deliver a satisfying crunch and the spicy Caesar dressing is totally cravable. If you love a Chicken Caesar Salad but are looking to spice things up a bit, try this dish! Let’s dive into how to make this crispy, spicy, and perfectly seasoned Roasted Brussels Sprouts Chicken Caesar Salad.
Why Brussels Sprouts?
You might be wondering, why Brussels sprouts? These little green gems are more than just a holiday side dish. They’re a versatile vegetable with a crunchy texture and savory flavor that shines when roasted. Brussels sprouts hold up well in salads, adding a unique twist to traditional Caesar salad recipes. When roasted to a golden brown, they develop a delightful crispy texture that’s both satisfying and hard to resist. Their ability to combine flavor and texture makes them a fantastic choice for elevating any dish.
Ingredients You’ll Need
For the Brussels Sprouts
- 1 1/2 cups whole Brussels sprouts
- Grated Parmesan cheese
- Spicy Caesar Dressing (recipe below)
- Avocado oil
- Kosher salt
- Black pepper
- 1 cooked chicken breast (for the salad)
Spicy Caesar Dressing Ingredients
- 1/4 cup plain hummus
- 1 tsp spicy or brown mustard
- 2 tbsp lemon juice
- 2 tsp capers, minced finely
- 2 tsp caper brining juice (from jar)
- 4 cloves garlic, minced finely
- 1-2 tsp sriracha hot sauce
- 1 healthy pinch kosher salt
- 1 healthy pinch black pepper
- 1 tsp olive oil
How to Make Spicy Roasted Chicken Caesar Brussels Sprouts
- Preheat your oven to 400ºF.
- Rinse the brussels sprouts and remove any outer loose leaves. Using a sharp knife, quarter each sprout and place them onto a foil-lined baking sheet.
- Drizzle the brussels sprouts with a little avocado oil and toss them to coat. Season with kosher salt and black pepper. Roast in the oven for 20 minutes, or until the sprouts are crispy and golden brown.
- While the brussels sprouts are roasting, prepare the spicy Caesar dressing. In a mixing bowl, combine hummus, spicy or brown mustard, lemon juice, finely minced capers, caper brining juice, minced garlic, and sriracha hot sauce. Season with a healthy pinch of kosher salt and black pepper, then stir in olive oil. Mix well until combined. If needed, add a tablespoon of water to thin the dressing to your desired consistency. For a smoother texture, you can use a small food processor.
- Dice the cooked chicken breast into bite-sized pieces.
- Once the Brussels sprouts are roasted, divide them between bowls. Divide the diced chicken to each bowl as well.
- Drizzle the spicy Caesar dressing over each bowl. Toss well to ensure the sprouts and chicken are coated evenly. Top each bowl with grated Parmesan cheese!!
Storage
If you have any leftover roasted Brussels sprouts, store them in an airtight container in the refrigerator. The same goes for the dressing — it will keep well in the refrigerator for up to a week!
FAQs
This Spicy Roasted Caesar Brussels Sprouts recipe is a great option for anyone who loves the flavors of a good Caesar salad but wants to try something different. It’s simple, flavorful, and perfect as a side or main dish. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.
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Spicy Roasted Chicken Caesar Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 cups whole brussels sprouts
- 1 cooked chicken breast
- 4 tbsp. avocado oil divided
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 2 tbsp. grated Parmesan cheese or more
- 1 batch spicy Caesar Dressing recipe below
Spicy Caesar Dressing Ingredients
- 1/4 cup plain hummus
- 1 tsp. spicy or brown mustard
- 2 tbsp. lemon juice
- 2 tsp. capers minced finely
- 2 tsp. caper brining juice from jar
- 4 cloves cloves garlic minced finely
- 1-2 tsp. sriracha hot sauce
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 tsp. olive oil
Instructions
- Preheat your oven to 400ºF.
- Rinse the brussels sprouts and remove any outer loose leaves.
- Using a sharp knife, quarter each sprout and place them onto two foil-lined baking sheets.
- Drizzle the brussels sprouts with 2 tbsp. of avocado oil for each sheet pan and toss them to coat. Season each pan with 1 tsp. each kosher salt and black pepper.
- Roast in the oven for 20 minutes, or until the sprouts are crispy and golden brown.
- While the brussels sprouts are roasting, prepare the spicy Caesar dressing. In a mixing bowl, combine hummus, spicy or brown mustard, lemon juice, capers, caper brining juice, garlic, and sriracha hot sauce.
- Season with kosher salt and black pepper, then stir in olive oil. Mix well until combined. If needed, add a tablespoon of water to thin to desired consistency.
- Dice the cooked chicken breast into bite-sized pieces.
- Once the brussels sprouts are roasted, divide them between bowls and divide the diced chicken between each bowl.
- Drizzle the spicy Caesar dressing over each bowl. Toss well to ensure the sprouts and chicken are coated evenly. Top each bowl with grated Parmesan cheese.
- Enjoy!