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  • Writer's pictureKristin G

Brussels Sprouts with Breadcrumbs and Yogurt Sauce


Long gone are the days of boring boiled brussels sprouts. I can't think of a vegetable that has made a more impressive glow up in the past 10 years and I'm here for it. This dish is inspired by a side served at Cava Mezze in Baltimore and it's one of those dishes I reminisce about often.

When I purchased by Instant Pot Duo Crisp and Air Fryer, Brussels sprouts immediately came to mind as a must make. I've also included instructions for roasting the Brussels sprouts in the oven if you don't have access to an air fryer.

I wanted to recreate this side and I was stoked when Sara from White Kitchen Red Wine asked if I wanted to collaborate with 7 other food bloggers for a vegetable side round up. All of these recipes look incredible and I think they would be great to make for the upcoming holiday season. Scroll down to check out their dishes and I encourage you to follow their accounts on Instagram for all the holiday inspo!



Brussel Sprouts with Breadcrumbs and Yogurt Sauce


  • 1 1/2 - 2 pounds Brussels sprouts

  • 1 1/2 tablespoons olive oil

  • 3/4 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon pepper

  • 5.3oz container plain greek yogurt

  • Juice of half a lemon

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons salted butter

  • 1/2 cup panko breadcrumbs

  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Optional garnish: lemon wedges and maldon sea salt


  • Trim and halve Brussels sprouts

  • Preheat air fryer to 400 degrees (see below for oven instructions)

  • In a medium bowl, toss Brussels sprouts, olive oil, salt, garlic powder, onion powder and pepper

  • Add to air fryer for 15-17 minutes, shaking halfway through, fry until brown to your liking and tender

  • In a small bowl combine greek yogurt, lemon juice, salt and pepper

  • Refrigerate yogurt sauce until ready to use

  • In a small skillet, melt butter over medium low heat

  • Add panko breadcrumbs and thyme, stirring often until golden brown

  • For plating, I like to spoon the yogurt sauce onto the plate and give it a little "swoosh" with the back of the spoon, top with Brussels sprouts, sprinkle over breadcrumbs

  • Optional: serve with a wedge of lemon and sprinkle over maldon sea salt (with your best salt bae impression of course!)

Oven instructions for Brussels Sprouts:

  • Preheat oven to 425 degrees

  • Toss Brussels sprouts in 2-3 tablespoons olive oil, follow above spice measurements

  • Spread out Brussels sprouts on a parchment or foil lined baking sheet

  • Roast for 30-35 minutes until deep brown and tender


Now let's get to the fun and see what the other ladies are cooking up for the holidays!


Sara from White Kitchen Red Wine


Krista from Desocio In the Kitchen


Alaina from Honest Grub Honest Foodie


The Perks of Being Us


Michelle from Michelle Sips and Savors


Catherine from A Seasoned Greeting


Rania from Hungrily Homemade


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