Spicy Brussel Sprouts

Get ready to impress your friends with a Brussel sprout recipe that will make them say, "Wow, that's really good!" We love putting our Chili Crisp on Roasted Veggies so this is a must have for a killer side dish. We recommend brining the jar to the table for extra spoons of the Crisp!

INGREDIENTS

1 Pound Brussels Sprouts

2 Tablespoons Spice Witch Chili Crisp, Divided

1/2 Teaspoon Kosher Salt

1 Medium Lemon

1 1/2 ounces Parmesan cheese 

1/3 Cup Panko breadcrumbs

INSTRUCTIONS

Heat the oven to 425°F. Meanwhile, trim the bottoms from 1 pound Brussels sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Halve each Brussels sprout

Place the Brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon of the Spice Witch chili crisp. Season with 1/2 teaspoon kosher salt and toss with your hands until evenly coated. Arrange cut-side down in a single layer.

Roast for 10 minutes, stirring halfway through.

Meanwhile, finely grate the zest of 1 medium lemon into a small bowl (about 1 teaspoon). Finely grate 1 1/2 ounces Parmesan cheese (scant 1/2 cup), or measure out 1/3 cup store-bought grated, and add to the bowl. Add the remaining 1 tablespoon Spice Witch chili crisp and 1/3 cup panko breadcrumbs, and stir to combine. Cut the zested lemon into quarters.

Remove and Sprinkle evenly with the panko mixture and toss with a spatula until evenly coated. Spread back into a single layer.

Return to the oven and roast until the Brussels sprouts are tender and the leaves and panko are browned and crisp, 6 to 8 minutes. Squeeze the juice of 1 lemon quarter over the sprouts.