Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
User Reviews
5
2 reviews
Excellent
Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
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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
- For the roasting pan:
- 1 tablespoon Chili oil skimmed from a jar of chili crisp
- 1 tablespoon extra virgin olive oil
- ½ cup Parmesan Cheese pre-grated store-bought; from the refrigerated section; do not grate yourself; 2 ounces
- For the Brussels sprouts:
- 1 ½ pounds Brussels sprouts get larger sprouts if possible; stem end trimmed; loose outer leaves removed; 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 Greek yogurt plain, whole-milk or 2%
- 2 tablespoons tahini
- lemon zest from one lemon
- 1 tablespoon lemon juice fresh squeezed
- 1 garlic clove, grated
- ¼ teaspoon kosher salt plus more to taste
- black pepper freshly ground
- For serving:
- chili crisp drizzle
- 1 to 2 tablespoons parsley fresh chopped
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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