Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 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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Preparation
Step 1
Preheat the oven to 400ºF.
Step 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!)
Step 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.
Step 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.)
Step 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.
Step 6
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