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Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp

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.

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

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF.
  2. 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!)
  3. 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.
  4. 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.)
  5. 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

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

% 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.