By Justin Boudreaux
Brussel Sprouts with Whipped Feta and Chili Oil
Back with more of those side dish creations you love to show off... CRISPY BRUSSEL SPROUTS WITH WHIPPED FETA AND CHILI OIL! The combination of these ingredients blends wonderfully together and will add a level of elegance to any meal!
Updated at: Wed, 16 Aug 2023 19:49:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories396.2 kcal (20%)
Total Fat32.6 g (47%)
Carbs16.9 g (7%)
Sugars5.4 g (6%)
Protein12.9 g (26%)
Sodium838.8 mg (42%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
I like to cheat and precook my brussels. I put them in the microwave for about 3 minutes to help soften them. Make sure to poke some holes In the bag.
Step 2
Once they're done, cut off the hard edge and halve them (or if there really large you can quarter them).
Step 3
Heat some olive oil in a large skillet right before smoke point.
Step 4
Add in thinly sliced shallots and cook until brown. Add in brussels and allow to brown on multiple sides. Season: I used salt, pepper, garlic and parsley flakes.
Step 5
Place pan into preheated oven at 425 (convection setting if you have it). Bake until desired doneness.
Step 6
Make the dip by crumbling the block of feta into your processor. Add in sour cream, juice from half of the lemon with about a 1/4 of its zest, heavy cream and salt and pepper.
Step 7
Spread layer of dip onto plate and top with brussels. Top with chili oil and olive oil.
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