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Chili Crisp Broccoli and Labneh



This chili crisp broccoli and labneh will be your new favorite chili crisp side dish recipe. It’s creamy, tart, spicy, and loaded with the delicious flavor of roasted broccoli.

If you’re looking for a delicious chili crisp side dish recipe, you must give this chili crisp broccoli a try. It is a perfect pairing of bold flavors and contrasting textures that makes it an ideal side dish recipe.

Labneh is a soft Middle Eastern cheese made from strained yogurt. It is thicker and creamier than Greek yogurt but still retains the tart sourness associated with Greek yogurt.

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How to make this chili crisp broccoli:

Making this recipe is a breeze. First, roast fresh broccoli florets in the oven for about 15 minutes until bright green but beginning to brown in places.

While the broccoli roasts, whip the labneh with salt, a teaspoon of lemon juice, and a teaspoon of maple syrup until smooth and creamy.

Next, combine chili crisp with a bit of additional sesame oil.

From there, simply spoon the labneh into a shallow serving platter. Spoon the chili crisp mixture onto the labneh and pile the broccoli on top. Scatter crushed pistachios and Thi basil leaves across the dish. It takes about 15-20 minutes total to prepare but it’s loaded with flavor!

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Chili Crisp Broccoli and Labneh

This chili crisp broccoli and labneh will be your new favorite chili crisp side dish recipe. It's creamy, tart, spicy, and loaded with the delicious flavor of roasted broccoli.
4.5 from 2 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 as a side dish
Calories: 164kcal

Equipment

  • Baking sheet
  • Hand mixer or whisk

Ingredients

  • 1 pound broccoli florets
  • 2 tablespoons avocado oil
  • 16 ounces labneh
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 1/4 cup chili crisp
  • 1 tablespoon sesame oil
  • 1/4 cup pistachios crushed
  • .5 ounces Thai basil. leaves picked from the stems and stems discarded
  • Salt and pepper to taste

Instructions

Prepare the broccoli:

  • Preheat oven to 400ºF. Arrange the broccoli on the baking sheet in an even layer. Drizzle with oil and season with salt and pepper and toss to coat. Transfer to the oven and bake for 15 minutes, flip once mid-way through.

Whip the labneh:

  • Transfer the labneh to a bowl. Add lemon juice, maple syrup and a big pinch of salt. Using a whisk or a hand mixer, mix until smooth and creamy. Taste and season to your preferences.

Prepare the chili crisp:

  • Combine the chili crisp and sesame oil in a bowl and stir to combine.

To serve:

  • Transfer the whipped labneh to a shallow serving platter and spoon the chili crisp across. Pile the roasted broccoli on top. Scatter the pistachios and Thai basil leaves all over the dish. Serve immediately. Enjoy!

Nutrition

Calories: 164kcal | Carbohydrates: 10g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 52mg | Potassium: 402mg | Fiber: 2g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 68mg | Calcium: 125mg | Iron: 1mg



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