Chili Crisp Roasted Brussels Sprouts with Lemon, Parmesan, and Panko Recipe

Introduction

Chili Crisp Brussels Sprouts offer a deliciously spicy twist on a classic vegetable side. Roasted to crispy perfection and tossed with a zesty, cheesy, and crunchy topping, this dish is sure to please both spice lovers and veggie enthusiasts alike.

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 2 tablespoons chili crisp, divided
• 1/2 teaspoon kosher salt
• 1 medium lemon
• 1 1/2 ounces Parmesan cheese (scant 1/2 cup freshly grated or 1/3 cup store-bought grated)
• 1/3 cup panko breadcrumbs

Instructions

1. Step 1: Preheat the oven to 425°F and position a rack in the middle. Trim dry or yellowed bottoms from the Brussels sprouts and peel away any loose outer leaves. Cut each sprout in half through the stem.
2. Step 2: Place the Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil and 1 tablespoon of chili crisp. Sprinkle with kosher salt and toss with your hands to coat evenly. Arrange the sprouts cut-side down in a single layer.
3. Step 3: Roast the Brussels sprouts for 10 minutes, stirring once halfway through.
4. Step 4: While roasting, grate the zest of the lemon into a small bowl. Add the Parmesan cheese, remaining tablespoon of chili crisp, and panko breadcrumbs. Stir to combine. Cut the lemon into quarters.
5. Step 5: Remove the baking sheet from the oven and evenly sprinkle the panko mixture over the Brussels sprouts. Toss gently with a spatula to coat, then spread them back into a single layer.
6. Step 6: Return the baking sheet to the oven and roast for an additional 6 to 8 minutes, until the sprouts are tender and the topping is browned and crisp.
7. Step 7: Squeeze the juice of one lemon quarter over the roasted Brussels sprouts before serving. Serve with remaining lemon quarters if desired.

Tips & Variations

• For extra crunch, toast the panko breadcrumbs lightly in a dry skillet before mixing with other ingredients.
• Adjust the amount of chili crisp to control the spice level or substitute with chili flakes if unavailable.
• Swap Parmesan for Pecorino Romano for a sharper flavor.
• Add toasted nuts like almonds or pine nuts for additional texture.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to help retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting because they retain their texture and crispness. If using frozen, thaw and pat them dry thoroughly before roasting to avoid excess moisture.

What is chili crisp and where can I buy it?

Chili crisp is a spicy, crunchy chili oil condiment made with fried garlic, chili flakes, and other seasonings. It can be found in most grocery stores, Asian markets, or online. It adds a flavorful kick and texture when added to dishes like these Brussels sprouts.

Chili Crisp Roasted Brussels Sprouts with Lemon, Parmesan, and Panko Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This Chili Crisp Brussels Sprouts recipe offers a perfect blend of spicy, savory, and crunchy flavors with roasted Brussels sprouts coated in chili crisp oil, tangy lemon zest, Parmesan cheese, and crispy panko breadcrumbs. Roasting enhances their natural sweetness and creates a deliciously crispy texture, making this a perfect side dish or snack for spice lovers.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts
• 1 medium lemon

Oils & Condiments

• 2 tablespoons olive oil
• 2 tablespoons chili crisp, divided

Seasoning & Flavorings

• 1/2 teaspoon kosher salt

Cheese

• 1 1/2 ounces Parmesan cheese (scant 1/2 cup freshly grated or 1/3 cup store-bought grated)

Other

• 1/3 cup panko breadcrumbs

Instructions

1. Preheat and prep Brussels sprouts: Arrange a rack in the middle of the oven and heat to 425°F. Trim dry or yellowed bottoms from the Brussels sprouts and peel away loose outer leaves. Halve each Brussels sprout through the stem.
2. Coat and arrange sprouts: Place Brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon chili crisp. Sprinkle with 1/2 teaspoon kosher salt. Toss with your hands to evenly coat, then arrange cut-side down in a single layer.
3. First roast: Roast Brussels sprouts for 10 minutes, stirring halfway through to prevent burning and promote even cooking.
4. Prepare topping mixture: While the sprouts roast, finely grate the zest of 1 lemon into a bowl (about 1 teaspoon). Add the grated Parmesan cheese, remaining 1 tablespoon chili crisp, and panko breadcrumbs. Stir to combine thoroughly.
5. Add topping and second roast: Remove baking sheet from oven. Evenly sprinkle the panko mixture over the Brussels sprouts and toss gently with a spatula so the coating sticks evenly. Spread sprouts back into a single layer.
6. Finalize roasting and serve: Return the baking sheet to the oven and roast for an additional 6 to 8 minutes until sprouts are tender and leaves and panko topping are browned and crisp. Squeeze juice from 1 lemon quarter over the sprouts before serving. Offer remaining lemon quarters as garnish.

Notes

• Use fresh lemons for the brightest flavor and zest just before use.
• Adjust chili crisp quantity according to desired spice level.
• Panko breadcrumbs create extra crunch; lightly toast them beforehand for even more texture if desired.
• Make sure Brussels sprouts are cut uniformly for even roasting.
• Serve immediately for best texture, as the crispiness will diminish over time.

Keywords: Brussels Sprouts, Chili Crisp, Roasted Brussels Sprouts, Spicy Side Dish, Parmesan Brussels Sprouts, Crispy Brussels Sprouts