Description
A flavorful recipe for Spicy Parmesan Roasted Brussels Sprouts featuring a crispy, golden Parmesan crust and a zesty tahini garlic yogurt sauce, perfect as a side or appetizer with a spicy kick and creamy dip.
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, 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 to taste
For serving:
- Drizzle of chili crisp
- 1 to 2 tablespoons fresh chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400ºF to prepare for roasting the Brussels sprouts.
- Prepare the Pan: In a 9×13 inch baking dish, combine chili oil and olive oil. Using a pastry or silicone brush, evenly spread the oils over the bottom of the pan. Sprinkle the pre-grated Parmesan cheese evenly over the chili oil. Do not try to spread the cheese, just sprinkle to cover.
- Roast the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with chili crisp, garlic powder, and kosher salt until well coated. Arrange the sprouts cut-side down firmly in a single layer over the cheese in the roasting pan. Roast in the oven for 25 to 30 minutes until the sprouts are fork-tender and the Parmesan cheese is golden brown and crispy.
- Make the Tahini Garlic Yogurt Sauce: While the Brussels sprouts roast, blend together the Greek yogurt, tahini, lemon zest, lemon juice, grated garlic, and kosher salt in a blender. Blend until smooth, adding water if necessary to thin the sauce to desired consistency. Taste and adjust salt as needed. Keep refrigerated until serving.
- Serve: Serve the roasted Brussels sprouts directly from the pan garnished with fresh chopped parsley and a drizzle of chili crisp. Alternatively, spread the garlic yogurt sauce on a serving platter and invert the Brussels sprouts onto the sauce. Garnish immediately with parsley and extra chili crisp for an elegant presentation.
Notes
- Using pre-grated store-bought Parmesan cheese, rather than freshly grated, is key to achieving a crispy, golden crust.
- The tahini garlic yogurt sauce can be made one or two days ahead to deepen flavors.
- For the best texture, use larger Brussels sprouts and ensure they are halved evenly.
- Adjust the amount of chili crisp to control the level of spiciness.
- Serve immediately after roasting for optimal crispiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
