This dish is perfect for anyone who loves a hint of spice. Picture this: crispy Brussels sprouts sprinkled with toasted nuts and seeds, all resting on a bed of spicy, creamy cheese sauce. It’s a whole new way to enjoy Brussels sprouts, and the combination of mild spice and creamy texture offers a delicious kick that everyone can savour!

Why you will love this recipe

Quick and Easy
This dish is perfect for a quick and delicious meal in 30 minutes.

Tasty Flavour Combinations with Beautiful Contrasts
This dish offers a delightful blend of flavours with contrasts, balancing savoury umami with a touch of mild spicy chilli, and pairing crispy elements with a creamy base.

How to make this dish

Crispy Brussels sprouts
For crispy Brussels sprouts, you can use an oven or an air fryer. The air fryer is great for small batches, while the oven works better for larger portions. Either way, make sure that the sprouts are spread in a single layer; overcrowding leads to steaming instead of crisping.

To prepare, trim the outer leaves and cut the sprouts in half or quarters. Toss with olive oil, minced garlic, and salt. Roast at 200°C (400°F) in the oven or 190°C (375°F) in the air fryer. Halfway through, turn or shake them for even cooking.

Spicy Creamy Sauce

Spicy sauces pair wonderfully with dairy for two reasons. First, dairy softens the heat from spices like chilli, making the flavours more balanced. Second, the protein casein in dairy binds to capsaicin (the compound that causes the burning sensation) and helps neutralize the heat. So, if you need to cool down after a spicy bite, reach for milk instead of water!!!

To make the sauce, make a spicy chilli paste mix by combining garlic, ginger, Korean chilli powder, soy sauce, sugar, and vinegar. You would only need 1-2 tablespoon amount for the recipe. Heat the mixture quickly with a little water over medium-low heat. Once it’s boiled, stir in grated Parmesan or Pecorino cheese and turn off the heat. Season with salt and pepper to suit your taste. Prepare this sauce just before serving to prevent the cheese from curdling or becoming stringy as it cools. Alternatively, you can add cream to the sauce instead of cheese. If you want a more decadent sauce, both cheese and creamy can be used.

Key Ingredients

Brussels Sprouts
Brussels sprouts are ideal for this recipe when they are in season, offering a delightful crunch in a creamy, spicy sauce. If Brussels sprouts aren’t available, cauliflower makes a great substitute.

Chilli Powder (Gochugaru)
For this recipe, I highly recommend using Korean chilli powder, known as Gochugaru. It has a unique, complex flavour with balanced heat, sweetness, and smokiness. Unlike other chilli powders that may be purely hot, Gochugaru provides a milder heat with subtle fruity undertones. It’s spicier than paprika but less intense than cayenne pepper. You can find Gochugaru at Asian or Korean grocery stores.

Aromatics
The key aromatics for the spicy sauce are garlic and ginger. While you can make the sauce without ginger, a bit of grated ginger significantly enhances the flavour. Its fragrant, mildly spicy notes complement the creamy cheese sauce beautifully.

Ingredients:

• Korean Chilli powder (Gojugaru)
• Ginger
• Garlic

For this recipe, Parmesan or Pecorino cheese works well. Parmesan has a stronger, more intense umami flavour, while Pecorino is creamier and milder. Both cheeses are excellent choices. I prefer Pecorino. That is just my personal preference. Add a good amount of grated cheese to the sauce for the best result.

Other Delicious Recipes

Crispy Brussels Sprouts with Spicy Creamy Sauce

Serves: 2 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Crispy Brussels Sprouts

Ingredients:

• Brussels Sprouts: 250g
• Garlic: 1 clove, grated
• Salt and Pepper: to taste
• Olive Oil: a sprinkle

Creamy Spicy Cheese Sauce 

• Korean Chili Powder (Gochugaru): 3 tablespoons
• Soy Sauce: 2 tablespoons
• Sugar: 2 tablespoons
• Vinegar: 1 tablespoon (rice wine vinegar, white vinegar, or apple cider vinegar)
• Ginger: 1 teaspoon, grated
• Garlic: 2 cloves, grated or finely chopped
• Pecorino or Parmesan Cheese: 3-5 tablespoons or more, grated
• Fresh cream (optional)
• Water: 1/4 cup - more 
• Salt and Pepper: to taste

Garnish Topping

• Toasted Walnuts
• Toasted Sesame Seeds
• Grated Parmesan or Pecorino Cheese

 

 

 

Instructions

Step 1: Gather Ingredients and Equipment

Collect all the listed ingredients and necessary equipment. You will need a small pot for the sauce, a mixing bowl, and a spatula.

Step 2: Roast the Brussels Sprouts

1. Preheat the oven to 200°C (see note).
2. Clean and trim the Brussels sprouts by removing the outer leaves and trimming the root stems. Cut them in half.
3. In a mixing bowl, toss the Brussels sprouts with grated garlic, olive oil, salt, and pepper.
4. Spread the sprouts evenly in a single layer on a flat tray lined with baking paper.
5. Roast for about 20 -30 minutes, or until crispy (see note).

Step 3: Prepare the Spicy Chilli Paste

Mix the chilli powder, grated garlic, ginger, soy sauce, sugar, and vinegar in a small bowl to create a spicy chilli paste. This mixture will serve as the base for the spicy sauce. 1 or 2 tablespoons amounts will be enough.  (see note). 

Step 4: Make the Creamy Spicy Cheese Sauce

Bring the water and spicy chilli paste to a quick boil over medium-low heat. Whisk or break down the lumpy paste.  Stir in the grated cheese and remove from heat as soon as the cheese melts and forms a creamy sauce. Add more cheese if necessary to make a creamy texture.  Additionally, you can add cream to make a creamier sauce. It is an option.  Season it with salt and pepper. Prepare the sauce before plating to prevent it from solidifying as the cheese cools quickly. 

Step 5 - Garnishing and Plating

Pour the cheese sauce onto the base of a plate. Top with the crispy Brussels sprouts. Garnish with roasted walnuts, sesame seeds, and a sprinkle of additional grated cheese.

 

 

 

 

 

 

Notes

• You can use an air fryer for smaller batches of Brussels sprouts, ensuring they are spread evenly and not cramped on the tray.
• The air fryer does not require preheating. Set the temperature to 190°C, which is lower than the oven temperature of 200°C for roasting.
• Prepare the spicy creamy cheese sauce just before plating to ensure it remains creamy and doesn’t solidify.
• The leftover chilli paste can be used to make a quick Korean or Asian-style salad.  Add a little bit of water to the sauce and mix with vegetables or salad mix.