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Dairy
Easy
1 Hour
Diets 
You may think that cheese and brussel sprouts do not go together, but I hope this recipe changes your mind! The salty, crunchy Parmesan coats the crispy brussel sprouts. Top it with the creamy dip – it’s addictive.
1 cup shredded Tuscanini Parmesan
pinch of salt
pinch of pepper
1 teaspoon oregano
1 tablespoon Pereg Za’atar
1 teaspoon garlic powder
1/2 teaspoon Gefen Crushed Red Pepper flakes
5 tablespoons Gefen Olive Oil
1/2 cup 5% quark cheese
1 teaspoon Pereg Za’atar
1 whole lemon, squeezed
1 tablespoon grated lemon zest
Preheat oven to 400 degrees Fahrenheit. Line a metal baking sheet with Gefen Parchment Paper.
In a bowl, toss the frozen brussel sprouts with the oil and spices to evenly coat.
Spread the shredded Parmesan around on the paper, and layer the brussel sprouts on top. Bake at 400 degrees Fahrenheit for 45 minutes or until dark and crispy.
For the Crema dip, mix the cheese, lemon juice, grated lemon, and zaatar together in a bowl.
Serve immediately with the Crema drizzled on top, with grated lemon zest to finish.
Sponsored by Beleaves
Photography by Bracha Benyowitz
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Omg these are AMAZING!!!! Ashira Mirsky really outdid herself- these are addictive and look gorgeous, too!!!
Yum this looks so good!!! Can’t wait to try ANOTHER one of Ashira’s delicious recipes!!!
Bro you are missing out if you haven’t tried this recipe.
Ashira Mirsky has done it again! This is a really beautiful dish, absolutely delicious, and perfect for Shavous!