Chili Crisp Roasted Brussels Sprouts with Lemon, Parmesan, and Panko Recipe
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.
- 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
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
- 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.
- 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.
- First roast: Roast Brussels sprouts for 10 minutes, stirring halfway through to prevent burning and promote even cooking.
- 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.
- 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.
- 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
