Roasted Brussels Sprout Caesar with Kale And Chicken

Brussels sprouts roasted in the oven until perfectly crispy and caramelized, then drizzled with a touch of Yeshi Caesar just before serving.

Thank you to Ashley Perry

Tags: Buddha Bowl, Caesar, Lunch, Mild Chili, Original, Sesame Ginger, Smoky Chipotle

Caesar dressing with salad
Prep Time

5 mins

Cook Time

10 mins

Rest Time


Total Time

15 mins




  • 1 ½ lbs (680 grams) Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup Gluten free Croutons 
  • 1 cup shredded black Kale
  • 1 cup chopped romaine lettuce
  • 1 cup cubed rotisserie chicken (if desired)
  • ½ cup shaved Parmesan 
  • 1 cup Yeshi Caesar Dressing


  1. Preheat the oven to 205 degrees C (400 degrees F).
  2. Place the Brussels sprouts on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
  3. Arrange the sprouts in an even layer cut-sides down.
  4. Roast, stirring halfway through, until golden brown and tender, about 20 minutes.
  5. Place the cooked Brussels sprouts Romaine, Kale Gluten free Croutons in a bowl.
  6. Add Chicken. (if desired)
  7. Top with Parmesan. 
  8. Add Yeshi Caesar dressing.
  9. Serve immediately.
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