Golden Smashed Brussels Sprouts with Whipped Feta & Chili Crisp Honey
Description
This dish transforms Brussels sprouts into crispy, golden-edged bites with a creamy, tangy whipped feta base and a sweet-spicy chili crisp honey drizzle. The contrast of textures—crunchy, creamy, sticky, and spicy—makes it both a standout appetizer and a side dish that steals the show.
Ingredients
For the smashed Brussels sprouts
- 500 g Brussels sprouts, trimmed
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper to taste
- Optional: grated Parmesan for extra crispiness
For whipped feta
- 150 g feta cheese
- 100 g Greek yogurt (or cream cheese for richer texture)
- 1 tbsp olive oil
- 1 tsp lemon juice
Chili crisp honey
- 3 tbsp honey
- 1–2 tsp chili crisp (adjust to heat preference)
- ½ tsp soy sauce (optional, for depth)
Instructions
1. Prepare and boil sprouts
- Bring a pot of salted water to a boil.
- Add Brussels sprouts and cook for 8–10 minutes until just tender.
- Drain and let them steam dry for 5 minutes.
2. Smash and roast
- Preheat oven to 220°C (425°F).
- Place sprouts on a baking tray.
- Gently smash each sprout using a glass or masher.
- Drizzle with olive oil, season with salt, pepper, garlic powder.
- Roast for 25–30 minutes until crispy and golden at the edges.
3. Make whipped feta
- Blend feta, Greek yogurt, olive oil, and lemon juice until smooth and fluffy.
- Adjust consistency with a splash of water or extra yogurt if needed.
4. Make chili crisp honey
- Warm honey slightly.
- Stir in chili crisp and soy sauce until well combined.
5. Assemble
- Spread whipped feta on a serving plate.
- Top with hot crispy Brussels sprouts.
- Drizzle generously with chili crisp honey.
- Finish with extra chili crisp or herbs if desired.
Notes
- Drying the sprouts after boiling is key for crispiness.
- You can skip boiling and roast longer, but boiling ensures tender insides.
- Whipped feta can be made ahead and refrigerated for up to 3 days.
- Chili crisp intensity varies—taste before adding extra.
Tips
- For extra crunch: add breadcrumbs or grated Parmesan before roasting.
- For protein boost: top with toasted chickpeas or crispy bacon.
- For vegan version: use vegan feta and maple syrup instead of honey.
- Use a hot oven—don’t overcrowd the tray.
Servings
- Serves: 3–4 as a side
- Serves: 2 as a main dish
Nutritional Information (approx. per serving)
- Calories: 280–360 kcal
- Protein: 10–14 g
- Fat: 18–25 g
- Carbohydrates: 20–28 g
- Fiber: 5–7 g
(Values vary depending on cheese and honey quantity.)
Health Benefits
- Brussels sprouts: High in fiber, vitamin C, and antioxidants supporting immunity and digestion.
- Feta & yogurt: Provide calcium and protein for bone and muscle health.
- Chili crisp: May boost metabolism slightly and adds anti-inflammatory compounds from chili and garlic.
- Honey: Natural energy source with antioxidant properties (in moderation).
Q&A
Q: Can I air-fry the Brussels sprouts?
Yes. Air fry at 200°C (390°F) for 15–18 minutes after smashing and seasoning.
Q: Can I make this ahead of time?
You can prep components ahead, but assemble just before serving to keep sprouts crispy.
Q: What if I don’t like feta?
Swap with whipped ricotta, cream cheese, or even labneh.
Q: Is this dish very spicy?
It depends on the chili crisp used. You can control heat by adjusting quantity.
Q: Can I skip boiling the sprouts?
Yes, but boiling helps achieve a softer interior and faster roasting.