Chili Crisp Brussels Sprouts

Brussels sprouts are my favorite seasonal vegetable during the colder months because they’re delicious in so many different ways — shaved raw, tossed with a honey-balsamic glaze, and even prepared like kimchi. But my absolute favorite way to enjoy them is roasted. I like to toss them with generous amounts of olive oil so that the leaves get separated and become crispy, almost-kale-like chips in the hot oven.

Some of my friends are not fans of Brussels sprouts, so I’m here to let everyone in on a little secret I use when preparing them: chili crisp. It’s the key to extra-crispy and extra-flavorful Brussels sprouts. While you can always just drizzle chili crisp on top, in this recipe, it gets mixed with panko breadcrumbs and Parmesan cheese and then tossed with the Brussels sprouts so that each bite is crunchy, spicy, and delicious. 

• Brussels sprouts: Halve the sprouts so that all the tender outer layers can get crispy as well. 
• Olive oil: You can also use canola oil here, but be generous with the oil so that the Brussels sprouts can get extra crispy. 
• Chili crisp: This spicy condiment makes everything better, including Brussels sprouts. You can just drizzle chili crisp on any type of roasted vegetable, but when chili crisp is cooked in the oven, it releases more flavors. 
• Lemon: Roasted vegetables, whether they are carrots or Brussels sprouts, can always benefit from a squeeze of fresh lemon juice at the end. It brightens things up and makes all the difference. 
• Parmesan cheese: Grated Parmesan cheese not only sticks to the Brussels sprouts, but also slightly seasons them. 
• Panko breadcrumbs: These get into the nooks and crannies of the Brussels sprouts, making them delightfully toasty and crispy when baked in the oven.

There are several ways to achieve extra-crispy roasted Brussels sprouts.

• Stick with a higher oven temperature: It’s important to roast Brussels sprouts at a higher temperature of at least 400°F. I find 425°F to be the perfect sweet spot. If you roast them at a lower temperature like 350°F, they will not get as crispy as they should be.
• Halve the Brussels sprouts: You absolutely must cut Brussels sprouts in half before roasting so that you are maximizing their surface area. This also encourages their layers to separate so that they get crispy.
• Use plenty of oil: The key to getting Brussels sprouts, or any vegetables in general, really crispy in the oven is to use lots of oil. If you use too little, the vegetables might get steamy, but not necessarily crispy. I find olive oil or canola oil the best for roasting vegetables. Be sure to coat all layers of vegetables with plenty of oil for even cooking. 
• Add a coating: Have fun with different coatings to add more crispy texture, such as panko and Parmesan cheese. They stick to the Brussels sprouts, making them extra flavorful and crunchy.

• Use as much crisp as you can in your chili crisp. Different bottles of chili crisp have different ratios of chili crisp. I personally love using Lao Gan Ma, as it has lots of pepper crisp. If you use an oily chili crisp, be sure to mix it well so that you are getting as much crisp as possible.
• Cook the halved Brussels sprouts face-down. It might be annoying, but it’s totally worth the effort to flip the Brussels sprouts so that they are facing down on the sheet pan. By maximizing the surface, you will always get those deeply roasted, well-browned Brussels sprouts.
• Use panko breadcrumbs. Because panko is made from a crustless white bread, it’s naturally flakier, drier, and larger in size, which creates a lighter and crunchier texture when they get baked.