Side dishe for 6
Spicy Parmesan Brussels Sprouts
These roasted Brussels sprouts are coated with chili oil and Parmesan, then served with a tangy yogurt tahini sauce.
$0.33per serving $
50 minstart to table
6servings
Ingredients
- 1 tbsp chili oil skimmed from a jar of chili crisp
- 1 tbsp extra virgin olive oil
- 1 tbsp chili crisp
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1 cup whole-milk plain greek yogurt or 2% plain greek yogurt
- 2 tbsp tahini
- 1 lemon
- 1 tbsp fresh squeezed lemon juice
- 1 clove garlic
- 1/4 tsp kosher salt (optional)
- freshly ground black pepper
- 1 drizzle chili crisp
- 1 1/2 tbsp fresh chopped parsley
Steps
- Heat the oven to 425 F.
- Whisk the yogurt, tahini, lemon juice, grated garlic, and optional salt in a small bowl.
- Toss the halved Brussels sprouts with both oils, chili crisp, garlic powder, salt, and pepper.
- Spread the sprouts on a large baking sheet, sprinkle with Parmesan, and roast for 25 to 30 minutes.
- Drizzle the roasted sprouts with the yogurt sauce, chili crisp, and chopped parsley.
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