Cooking Instructions

• Arrange a rack in the middle of the oven and heat the oven to 425°F. Trim the bottoms from 1 pound Brussels sprouts if dry or yellowed, and peel away the loose outer leaves. Halve each Brussels sprout through the stem.
• Place the Brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon of the chili crisp. Season with ½ teaspoon kosher salt and toss with your hands until coated. Arrange cut-side down in a single layer.
• Roast for 10 minutes, stirring halfway through. Finely grate the zest of 1 medium lemon into a small bowl (about 1 teaspoon). Finely grate 1 ½ ounces Parmesan cheese (scant ½ cup), or measure out ⅓ cup store-bought grated, and add to the bowl. Add the remaining 1 tablespoon chili crisp and ⅓ cup panko breadcrumbs, and stir to combine. Cut the zested lemon into quarters.
• Remove the baking sheet from the oven. Sprinkle evenly with the panko mixture and toss with a spatula until evenly coated. Spread back into a single layer.
• Return to the oven and roast until Brussels sprouts are tender and leaves and panko are browned and crisp, 6 to 8 minutes. Squeeze juice of 1 lemon quarter over the sprouts. Serve with remaining lemon quarters if desired.