Spicy Brussels Sprouts.

Get ready to impress your friends with a Brussels 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 bringing the jar to the table for extra spoons of the Crisp!

INGREDIENTS

1 pound Brussels sprouts

2 tablespoons Spice Witch Chili Oil

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 Spice Witch Chili 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.

Frequently asked questions

What temperature do I roast the Brussels sprouts at?

Heat the oven to 425°F. The sprouts roast for 10 minutes first, then return to the oven with the panko mixture for 6 to 8 minutes until tender and browned.

What goes in the crunchy topping?

The topping is made from lemon zest, grated Parmesan, panko breadcrumbs and 1 tablespoon of Spice Witch Chili Crisp, stirred together and sprinkled over the sprouts partway through roasting.

How much Chili Crisp and Chili Oil does the recipe use?

The sprouts are tossed with 2 tablespoons of Chili Oil and 1 tablespoon of Chili Crisp, and the remaining 1 tablespoon of Chili Crisp goes into the panko topping.

How should I serve them?

Finish with a squeeze of lemon juice and bring the jar of Chili Crisp to the table for extra spoonfuls.

More ways to use it: Chili Crisp Hot Honey Squash, Two Ways and How to Cook with Chili Oil