Crispy Honey‑Chili Brussels: Garlic Yogurt Smash Bowl

Crispy Honey‑Chili Brussels: Garlic Yogurt Smash Bowl

Strain Pairing:
Durban Poison (sativa) – clean spice and herbal citrus that plays well with roasted brassica bitterness and chili heat without muddying flavors.

Terpene Focus:
Terpinolene – fresh, herbal, lightly sweet. Keeps this dish bright and layered instead of heavy.

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Ingredients (2–3 servings)

Brussels

• 1 lb Brussels sprouts, trimmed & halved
• 3 tbsp olive oil
• Salt + cracked black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes

Hot Honey Glaze

• 2 tbsp honey
• 1 tbsp soy sauce or tamari
• 1 tsp apple cider vinegar
• 1 tsp chili crisp or sambal

Infused Oil

• 0.4 g Durban Poison flower (decarbed)
• 1 tbsp olive oil

Garlic Yogurt

• 3/4 cup Greek yogurt (or plant‑based)
• 1 small garlic clove, finely grated
• Salt + lemon juice to taste

Finish

• Sesame seeds
• Chopped scallions

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Decarboxylation Instructions

1. Preheat oven to 240°F (115°C).
2. Lightly grind 0.4 g Durban Poison.
3. Spread on parchment and bake 35–40 minutes, stirring once.
4. Cool completely.

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Infusion Instructions

1. Warm 1 tbsp olive oil over very low heat.
2. Add decarbed cannabis.
3. Hold gently for 2 hours (no bubbling).
4. Strain and set aside.

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Full Recipe Steps

1. Heat oven to 425°F (220°C).
2. Toss Brussels with olive oil, salt, pepper, paprika, and chili flakes.
3. Roast cut‑side down for 20–25 minutes until deeply browned and crispy.
4. Simmer all hot honey glaze ingredients for 2–3 minutes until glossy.
5. Whisk garlic yogurt ingredients until smooth.
6. Toss roasted Brussels with glaze and infused olive oil until coated.
7. Spoon yogurt onto a plate, pile Brussels on top.
8. Finish with sesame seeds and scallions.

Sweet heat, crunch, acid, cream — vegetable dish that eats like main‑character food.

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Approximate Nutrition (per serving)

• Calories: ~310
• Protein: 12g
• Fat: 18g
• Carbs: 28g