Crispy Brussels Sprouts Recipe

Prep and roast

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts lengthwise so all pieces are roughly uniform in size.

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Arrange sprouts cut-side down on a rimmed baking sheet in a single layer (use two sheets if crowded). Roast for 18–22 minutes, until deep golden brown and crisp at the edges, flipping once about halfway if needed for even browning.

Make whipped cheese

While sprouts roast, combine 6 oz soft goat cheese, 2 oz softened cream cheese, and 2 tablespoons plain Greek yogurt in a food processor or in a bowl with an electric hand mixer. Blend until smooth and airy, about 30–60 seconds in a processor or 1–2 minutes with a mixer.

Fold in 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Transfer whipped cheese to a small bowl and refrigerate until ready to serve.

Mix dressing

Whisk together 1 teaspoon harissa paste, 1 teaspoon mild honey, 1/2 teaspoon fresh lemon juice and 1 teaspoon extra-virgin olive oil in a small bowl until smooth. Adjust balance — add a pinch of salt or another 1/4 teaspoon honey if you prefer sweeter heat. Set aside.

Toast seeds and combine

Heat a small nonstick skillet over medium heat. Add 1 tablespoon white sesame seeds and toast, stirring frequently, until lightly golden and fragrant, about 2–3 minutes. Remove immediately to a plate to stop cooking.

While still warm, toss the toasted seeds with 1/2 teaspoon toasted sesame oil, 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes), 1/4 teaspoon fine sugar and 1/8 teaspoon fine sea salt. Taste and adjust heat or salt as desired. Set aside.

Plate and dress

Arrange the roasted Brussels sprouts on a serving platter. Dot or spoon 2–3 tablespoon-sized quenelles of the whipped herb goat cheese across the sprouts (use the back of a spoon to create smooth dollops).

Drizzle the harissa-honey dressing lightly over the sprouts (about half of the dressing to start), then finish with a light drizzle of 1 teaspoon mild honey over the cheese and sprouts for gloss and sweetness.

Scatter the spicy sesame seed crunch evenly over the dish. Finish with a light dusting (about 1/4 teaspoon) of Aleppo pepper for color and extra warmth. Serve with an optional lemon wedge for squeezing over the sprouts.

Serve immediately so the sprouts remain crisp. If transporting or holding, keep the whipped cheese chilled and add just before serving.