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Chili Crisp Broccoli and Labneh_MidPage – 1

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.
4.60 from 5 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 as a side dish
Calories: 164kcal


  • Baking sheet
  • Hand mixer or whisk


  • 1 pound broccoli florets
  • 2 tablespoons avocado oil
  • 16 ounces labneh
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • ¼ cup chili crisp
  • 1 tablespoon sesame oil
  • ¼ cup pistachios crushed
  • .5 ounces Thai basil. leaves picked from the stems and stems discarded
  • Salt and pepper to taste


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!


Calories: 164kcal | Carbohydrates: 10g | Protein: 11g | Fat: 10g | Sodium: 52mg | Fiber: 2g | Sugar: 5g | Vitamin C: 68mg
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