Description
A delightful side dish featuring crispy roasted Brussels sprouts on a bed of creamy whipped Boursin cheese, finished with a spicy chili crunch for an irresistible crunch and heat.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed
- 3 tbsp olive oil
- Salt and black pepper to taste
- 4 oz Boursin cheese (garlic and herb flavor)
- 2 tbsp heavy cream
- 1/4 cup chili crunch (store-bought or homemade)
- 1 tbsp lemon juice (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 5 minutes. Drain and let cool slightly.
- On a baking sheet, place Brussels sprouts and gently smash each with a flat-bottomed cup or spatula to flatten them slightly.
- Drizzle olive oil over the smashed sprouts, season with salt and pepper, and toss gently to coat.
- Roast for 20-25 minutes until crispy and golden brown, flipping halfway through.
- In a small bowl, mix Boursin cheese with heavy cream until smooth and whipped.
- Spread the whipped Boursin on a serving plate.
- Arrange the crispy Brussels sprouts on top of the Boursin.
- Drizzle chili crunch over the sprouts and finish with a squeeze of lemon juice if desired.
Notes
You can customize the seasonings to taste.