Kristin G
- Nov 4, 2020
- 2 min read

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

Ingredients:

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

Method:

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!