These Brussels Sprouts with Crispy Quinoa are what everyone is going to be talking about when dinner is long over. The sprouts roast until deeply charred on the edges, then get tossed with a bright, spicy Calabrian chili vinaigrette, crunchy toasted almonds and quinoa, fresh herbs, and salty ricotta salata. Every bite is a little spicy, a little tangy, and a lot crunchy.
Table of Contents
Brussels Sprouts are roasted and finished with a shallot, scallion, and Calabrian chili dressing, a crispy quinoa and almond topping, parsley, and ricotta salata. The uncooked quinoa toasts in the pan alongside the almonds, so it turns into tiny, nutty, crunchy bits without any extra cooking. Serve them warm or at room temperature with a weeknight dinner or right next to the turkey.
❤️ Why You’ll Love Brussels Sprouts with Crispy Quinoa
- Crunch in every bite — Toasted almonds and crispy quinoa add texture you didn’t know Brussels sprouts were missing.
- Sweet heat — Calabrian chilies bring a fruity, gentle kick.
- Charred, not mushy — High-heat roasting gives you caramelized edges and tender centers.
- Holiday-table ready — Make-ahead friendly and impressive enough to win over the Brussels sprouts skeptics.
- Great warm or at room temp — Perfect for dinner parties, potlucks, and buffet spreads.
🛒 Ingredients
Brussels sprouts roast at high heat until the edges are charred and crispy and the centers turn sweet and tender.
Extra-virgin olive oil helps the sprouts caramelize, toasts the almonds and quinoa, and forms the dressing base.
Sliced almonds toast up golden and nutty for a big crunch.
Uncooked quinoa is the “secret” ingredient. Toasted dry in the pan, it turns into tiny, crispy bits that cling to every sprout.
Kosher salt seasons the sprouts and the crunchy topping.
Black pepper adds a little warmth to the roasted sprouts.
Shallot brings a mild, sweet bite to the dressing.
Calabrian chili peppers add fruity, smoky heat. Look for jarred Calabrian chilies packed in oil.
Scallions add a fresh, oniony crunch.
Fresh parsley brightens everything up with a pop of green.
Sherry vinegar gives the dressing a nutty, tangy kick that balances the richness.
Ricotta salata is a firm, salty Italian cheese you crumble over the top.
👩🍳 How to Make Calabrian Chili Brussels Sprouts
To make my Brussels Sprouts with Crispy Quinoa, preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on the pan and roast for about 20 minutes, until the edges are deeply charred.
While the sprouts roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the uncooked quinoa, sliced almonds, and salt, and toast, stirring often, until golden brown and nutty-smelling. Remove from the heat and set aside.
In a small bowl, stir together the minced shallot, scallions, chopped Calabrian chilies, the remaining olive oil, and the sherry vinegar.
Add the roasted Brussels sprouts to a serving bowl along with the Calabrian chili mixture, the toasted almonds and quinoa, ricotta salata, and parsley. Toss everything together right before serving to keep the topping crunchy.
Recipe Tips & Tricks
- Place the sprouts cut side down on the pan for the best char
- Don’t crowd the pan, use two baking sheets if needed so the sprouts roast instead of steam
- Use pre-rinsed quinoa, or rinse and dry it well, so it toasts instead of steams
- Keep an eye on the almonds and quinoa, they go from golden to burnt quickly
- Toss everything together right before
serving to keep the crunch
⚖️ Variations & Substitutions
Feel free to customize these Brussels Sprouts with Crispy Quinoa to your liking.
- Swap ricotta salata for crumbled feta or shaved Parmigiano Reggiano
- Use pistachios or hazelnuts instead of almonds
- No Calabrian chilies? Use a pinch of red pepper flakes or a spoonful of chili crisp
- Swap sherry vinegar for red wine vinegar or fresh lemon juice
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🫙 How to Store Leftovers
Store leftover Brussels Sprouts with Crispy Quinoa in an airtight container in the refrigerator for up to 3 days. The topping will soften as it sits, so if you’re making them ahead, store the crunchy almond and quinoa mixture separately at room temperature.
♻️ How to Reuse Leftovers
Rewarm leftover Brussels Sprouts with Crispy Quinoa in a 400°F oven or air fryer for a few minutes to crisp the edges back up. Leftover sprouts are also great chopped and tossed into a grain bowl, folded into an omelet, or piled on top of a simple green salad.
🤔 Common Questions
Do I really toast the quinoa uncooked?
Yes! Toasting dry, uncooked quinoa in a little olive oil turns it into crispy, nutty little bits that add crunch.
Are Calabrian chilies very spicy?
They have a medium, fruity heat. Five chopped chilies give a noticeable kick without being overwhelming. Start with fewer if you’re sensitive to spice.
Where do I find ricotta salata?
Look in the specialty cheese section of most grocery stores. If you can’t find it, feta is the closest swap.
Can I make these ahead for the holidays?
Yes. Roast the sprouts, toast the topping, and mix the dressing up to a day ahead. Store them separately, rewarm the sprouts, and toss everything together right before serving.
Can I use frozen Brussels sprouts?
Fresh are best here. Frozen sprouts release a lot of water and won’t get the same crispy, charred edges.
Brussels Sprouts with Crispy Quinoa
Ingredients
- 2 pounds Brussels sprouts, cleaned and cut in ½
- ⅓ cup extra virgin olive oil
- ¾ cup sliced almonds
- ¼ cup quinoa, NOT COOKED
- 1 teaspoon kosher salt
- 1 large shallot, minced
- 5 jarred Calabrian chili peppers, chopped
- 4 chopped scallions
- ½ cup parsley leaves
- 2 teaspoons sherry vinegar
- 3 ounces ricotta salata, crumbled or grated
Instructions
- Preheat oven to 425F
- Roast the Brussels sprouts. Toss the Brussels sprouts in 1 tbsp of olive oil. Season with ½ tsp salt & pepper, then place them on a parchment-lined baking sheet & roast for 20 minutes or until charred on the edges.
- Toast the almonds & quinoa. Add 1 tbsp olive oil to a pan and heat over medium heat. Add the quinoa, almonds & salt. Toast til golden brown. Remove from heat and set aside.
- In a small bowl, combine the shallots, scallions, Calabrian chili peppers, remaining olive oil, and 2 tsp sherry vinegar.
- Add the roasted Brussels sprouts, Calabrian chili mixture, toasted almond mixture, ricotta salata, and parsley to your serving bowl. Toss just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
