One Pan Roasted Veggie Caesar Salad

A delicious way to combine my favorite vegetables with my all time favorite dressing.

#WrightBrandPartner This ONE PAN ROASTED VEGGIE CAESAR SALAD is a game changer with all the WRIGHT flavors. @Wright Brand BACON is our favorite bacon because its the #1 thick-cut bacon, is real wood smoked and comes in this awesome resealable packaging which is super convenient! Enjoy Bacon the Wright Way #wrightbrandbacon #ad

♬ original sound – Stella Drivas

Lets make an easy caesar salad by roasting the ingredients in a pan all together. Sounds absolutely amazing to me! I had made this type of salad months ago with my Garlic Roasted Vegetables with Whipped Feta Recipe and it was a hit! So this recipe just made so much sense.

roasted broccoli caesar salad

The star of the show is definitely the dressing. If you don’t have a tiny tin of anchovies at home, I highly encourage you to go out and grab some because they really do elevate this dressing. Every other ingredient is pretty basic.

roasted broccoli brussel sprouts caesar salad

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roasted broccoli brussel sprouts caesar salad

One Pan Roasted Veggie Caesar Salad

5 from 1 vote
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Roasted Broccoli:

  • 1 lb broccoli florets
  • 8 oz Brussel sprouts, halved
  • 1/2 medium red onion, sliced thick
  • 2 tbs olive oil
  • salt and pepper to taste
  • 6 slices bacon, cut into large squares

Caesar Dressing/Dip:

  • 5 tbs cream cheese, room temp
  • 3 tbs kewpie mayo
  • 3 anchovies
  • 1 tbs lemon juice
  • 1 small clove garlic
  • 2 tsp soy sauce (or Tamari)
  • 2 tbs olive oil
  • 2 tbs freshly grated parmesan

Panko Crumble:



  • Preheat oven to 425 F. Line an extra large rimmed sheet pan with parchment paper. Add the broccoli, brussel sprouts, onion, 2 tbs olive oil and salt and pepper to taste and toss to coat all. Arrange on the sheet pan leaving some room from the bacon. Add the bacon to the pan. Try not to overlap too much. Bake this for 30 minutes.


  • In a small food processor combine all of the dressing ingredients (EXCEPT THE OLIVE OIL) and pulse until smooth. Gradually stream in the olive oil until the sauce is emulsified. Taste the dressing and adjust salt, pepper or acid if needed.

Panko Crumble:

  • To a small pan, add in all the ingredients and toss to combine. Heat on medium until they turn brown. Be very careful not to burn. Turn the heat to low after a few minutes. Once done, do not leave them in the pan but transfer them to a small bowl.


  • Spread the dip on your plate, then add on the veggies and then top with the panko and more freshly grated parmesan.


Recipe inspired by DishingOutHealth.Com
Make sure you use Tamari sauce instead of Soy Sauce if you want to keep this gluten free.


Calories: 399kcal | Carbohydrates: 20g | Protein: 9g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 430mg | Potassium: 674mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 152mg | Calcium: 156mg | Iron: 3mg
Author: Stella

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