Brussels Sprouts Recipe

Prep and roast

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts so all pieces are roughly the same size.

Toss the halved Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and smoked paprika (if using) in a large bowl until evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer. Roast on the middle rack for 18–22 minutes, turning once halfway, until deep golden-brown and crisp at the edges.

Make crispy topping

While sprouts roast, melt 1 tbs butter in a medium skillet over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add the garlic and cook 30–45 seconds until fragrant. Stir in 1/2 cup panko and cook, stirring frequently, 4–5 minutes until the panko is toasted golden brown.

Remove from heat, stir in lemon zest, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Transfer to a small bowl and set aside to keep crisp.

Blend whipped feta yogurt

In a small food processor or blender combine 1/2 cup Greek yogurt, 3/4 cup crumbled feta, 1 tbs lemon juice, 1/2 tsp honey, 1 tsp olive oil and 1/4 tsp black pepper.

Pulse until smooth and creamy, scraping down the sides as needed. If the mixture is very thick, add up to 1 tbs cold water, 1/2 tbs at a time, to reach a spoonable but spreadable consistency. Taste and adjust lemon, honey, or pepper.

Transfer to a serving bowl or spread directly on a warm platter just before serving.

When the Brussels sprouts are roasted, transfer them immediately to the serving platter or bowl. Dollop or spread the whipped feta yogurt alongside or under the warm sprouts so they slightly melt into it.

Scatter the reserved crispy panko-shallot mixture over the sprouts and yogurt so you get crunchy bits in every bite.

Finish with chopped parsley or chives, a squeeze of lemon from the wedges, and a light sprinkle of flaky sea salt. Serve immediately while sprouts are hot and crispy.