Crispy, savory, healthy, and versatile with an assortment of dipping sauces - this Smashed Brussels Sprouts recipe has it all!
I think Brussels Sprouts get a bad rap. Most people have them for the first time when they're young, and the Brussels Sprouts are typically steamed with some salt and pepper. C'mon, there's way more they have to offer than that! Once you discover a few recipes, Brussels Sprouts can shoot up the listing of your favorite vegetables!
Brussels Sprouts Taste
As a side note, Brussels Sprouts actually do taste better than you remember them tasting in your childhood. Scientists found what made Brussels sprouts more bitter and started selecting seed varieties that were less bitter, thus changing the flavor from when we were kids.
Crunchy and Crispy
This smashed Brussels Sprouts recipe is a particular favorite. These little green gems take a crunchy twist that will have your taste buds doing a happy dance. Imagine perfectly crispy edges with a tender heart, all bathed in flavors that make each bite a pure delight.
Sauce
But here's the best part: you're the boss of your own saucy destiny! This recipe isn't just about incredible texture; it's a canvas for creativity. Drizzle on your favorite sauce, and let your cravings run wild. For this creation, I choice a creamy cashew-based garlic aioli to add some extra flair to the already flavorful oven roasted Brussels Sprouts.
Pair this side with something like a delicious pesto Kale sandwich and you've got yourself one delicious (and healthy) meal!
So please, whether you are Brussels Sprouts' #1 fan or attempting to get over the nightmares of your least favorite childhood veggie, join me and give this recipe a try!
Smashed Brussel Sprouts
Ingredients
- 2 lbs Brussels Sprouts Trim the ends
- 2 tablespoon Avocado Oil
- 1 tablespoon Nutritional Yeast
- 2 teaspoon Garlic Powder
- ¾ teaspoon Paprika
- 1 teaspoon Thyme
- Salt & Pepper to taste
Garlic Cashew Sauce
- ¾ cup raw cashews
- 2 tablespoon fresh lemon juice
- 5 tablespoon almond milk can sub water
- 1 ½ tablespoon olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon sea salt
- 1 tablespoon nutritional yeast
Instructions
- Preheat the oven to 425F
- Steam your brussels sprouts (or submerge in boiling water) for 8-10 minutes
- Place your steamed brussels sprouts on a lightly greased baking sheet and use a cup to smash the brussels sprouts. You’ll want to apply a good amount of pressure to get them thin enough.
- Once smashed, top with some avocado oil (this will make them super crispy) and seasonings and put them in the oven for 20-25 minutes (depending on how large the brussels sprouts are)
- Meanwhile, make the sauce by throwing all ingredients in a food processor or blender and blend until smooth.
- After 20-25 minutes, the brussels sprouts should be crispy, take them out, dip them in the garlic cashew cream sauce, and enjoy!!
Did I help conquer your fear of Brussels Sprouts? Did you have any other great sauces you paired with them? Let me know in the comments below!
[…] you’re looking for another side dish, try my smashed brussels sprouts recipe! It has a tasty garlic dipping […]