Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp

Name: Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: For the roasting pan:; 1 tablespoon chili oil skimmed from a jar of chili crisp; 1 tablespoon extra virgin olive oil; ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section; do not grate yourself); For the Brussels sprouts:; 1 ½ pounds Brussels sprouts (get larger sprouts if possible), stem end trimmed, loose outer leaves removed, and halved lengthwise; 1 tablespoon chili crisp (a mix of the oil + crunchy bits); ½ teaspoon garlic powder; ¾ teaspoon kosher salt; For the tahini garlic yogurt sauce:; 1 cup whole-milk or 2% plain Greek yogurt; 2 tablespoons Tahini; zest from one lemon; 1 tablespoon fresh squeezed lemon juice; 1 garlic clove, grated; ¼ teaspoon kosher salt, plus more to taste; freshly ground black pepper; For serving:; Drizzle of chili crisp; 1 to 2 tablespoons fresh chopped parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
192 kcal
Course
Side Dish
Cuisine
American, Vegan

Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp

Stella Guerrero

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Crispy, spicy roasted brussels sprouts baked to golden perfection with chili oil and savory parmesan cheese. These incredible brussels sprouts are made extra special by serving them with a creamy tahini garlic yogurt sauce and a drizzle of chili crisp! A crowd-pleasing recipe for the holidays or any time you need a fun, easy side dish.

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Ingredients

Servings

For the roasting pan:
1 tablespoon chili oil skimmed from a jar of chili crisp
1 tablespoon extra virgin olive oil
½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section; do not grate yourself)
For the Brussels sprouts:
1 ½ pounds Brussels sprouts (get larger sprouts if possible), stem end trimmed, loose outer leaves removed, and halved lengthwise
1 tablespoon chili crisp (a mix of the oil + crunchy bits)
½ teaspoon garlic powder
¾ teaspoon kosher salt
For the tahini garlic yogurt sauce:
1 cup whole-milk or 2% plain Greek yogurt
2 tablespoons Tahini
zest from one lemon
1 tablespoon fresh squeezed lemon juice
1 garlic clove, grated
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper
For serving:
Drizzle of chili crisp
1 to 2 tablespoons fresh chopped parsley

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Instructions

Preheat the oven to 400ºF.
In a 9x13 inch baking dish, add the chili oil and olive oil and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle the grated Parmesan cheese over the chili oil; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use store-bought grated cheese for the best browning and crispiness!)
In a large bowl, add the halved Brussels sprouts, chili crisp, garlic powder, and salt. Gently toss the Brussels with clean hands until well coated. Place Brussels sprouts cut-side down firmly onto the cheese in a single layer. Roast for 25 to 30 minutes until Brussels sprouts are fork-tender and the Parmesan cheese is very golden brown.
While the Brussels sprouts are roasting, make the sauce: To a blender, add the yogurt, tahini, lemon zest, lemon juice, grated garlic, and salt. Blend until well-combined, adding water if needed to thin the sauce. Taste and season with more salt if needed. Keep sauce in the fridge until ready to use. (This sauce can be made a day or two ahead of time.)
You can serve the Brussels sprouts in the roasting pan garnished with parsley and chili crisp, with garlic yogurt sauce in a bowl on the side as a dip, or serve them on a platter: Spread about 1 cup of the garlic yogurt sauce on the bottom of a platter, then use a flexible turner to scoop up the Brussels sprouts out of the roasting pan, and flip them upside down onto the sauce. Immediately garnish with parsley and chili crisp.

Notes

Feel free to prep this dish 1 day ahead of serving if you'd like to save time:
Follow all of the steps up until you place the halved brussels sprouts on top of the parmesan cheese layer in your pan.
Cover the pan with tinfoil and store it in the refrigerator for 1 day.
When you’re ready to eat, simply roast them as directed!

Nutrition Information

Show Details

Serving 1serving (based on 6, with sauce) Calories 192cal (10%) Carbohydrates 13.3g (4%) Protein 10.7g (21%) Fat 11.9g (18%) Saturated Fat 3.1g (16%) Fiber 4.6g (18%) Sugar 4.1g (8%)