Smashed Brussels Sprouts

These Smashed Brussels Sprouts are AMAZING. Hands down, a new favorite side dish.

Although we blanched our brussels, as you’ll see in the video, you can skip that step by either lightly steaming them using a steam basket or just move straight onto roasting (though they won’t necessarily be “smashed” since they aren’t par-cooked, brussels are delicious any which way).

Don’t like nutritional yeast? You don’t have to use it! Substitute the tahini dressing with 1 cup of mozzarella and top with Parmesan cheese for you and your dairy-loving friends.

Don’t like cheese at all? Make a lemon tahini drizzle instead! The best part about this recipe is that you can dress up the Brussels sprouts however you want.

Ingredients

Smashed Brussels Sprouts

• 2 cups brussels sprouts
• Tahini dressing
  • 1 Tbs Tahini
  • 2 Tbs Warm Water
  • 1 Tbs Nutritional Yeast
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 tsp lemon juice
  • 1/2 Tbs Olive oil
• Extra olive oil for the baking sheet & 1 tsp salt for blanching

Directions

1. Begin by preheating the oven to 400ºF
2. Next, prepare the tahini sauce ingredients in a small bowl and set them aside.
3. In a large pot, bring water to a boil with a tsp of salt.
4. While the water is heating up, chop the bottoms off of the Brussels sprouts and then cut them in half, longways.
5. Once the water is boiling, add the brussels to the water and boil for 7-10 minutes.
6. Quickly strain and transfer brussels to an ice bath and cool for a couple of minutes.
7. Strain the water and completely dry your brussels sprouts with a towel or paper towel on a baking sheet.
8. Once dry, then use a jar or rolling pin to push down and “smash” your Brussel sprout halves. Be sure to pat dry excess water.
9. Return the brussels sprouts to a mixing bowl, add in the tahini sauce and combine with a spatula (If you’re using mozzarella, just add the brussels to the baking sheet and top with cheese).
10. Transfer the brussels sprouts to a lightly oiled baking sheet and bake for 30-35 minutes.
11. Serve as is, top with some extra nutritional yeast or pair with another side.

We paired our Smashed Brussels Sprouts with a Chickpea Quinoa Pilaf, it was *chef’s kiss* magnificent.

More Deliciousness

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