Smashed Brussels Sprouts
Yield 4 sevings
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Description
Simple enough for a midweek meal, and impressive enough for holiday celebrations. The brussels sprouts are boiled, then smashed and baked until crispy on the outside and soft on the inside.Kosher, Pareve
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
For the brussels sprouts:
- 1 pound (450g) fresh brussels sprouts
- 2 Tablespoons (30ml) olive oil
- 1/4 teaspoon garlic powder
- salt and pepper to taste
For the dipping sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 2 Tablespoons extra-virgin olive oil
- 1 Teaspoon Dijon mustard
- 1 Tablespoon honey or more for taste
- 1 Tablespoon fresh lemon juice
- 1 clove garlic, pressed or minced
- salt and pepper to taste
Instructions
- Cut a thin slice from the stem end of each sprout, but don't cut off the stem completely. Keeping the stem intact helps keep the brussels sprouts in one piece while cooking.
- Place the brussels sprouts in a large pot, and cover with cool water. Bring to a boil over high heat (it will take about 10 minutes to reach a boil). Reduce heat to medium-low and cook until the brussels sprouts are tender through when pierced with a knife, about 14 to 18 minutes (just test a couple of them).
- Give them a good drain and pat them dry with a paper towel.
- Line a baking sheet with parchment paper and set aside.
- Preheat the oven to 425°F/220°C. Transfer the brussels sprouts to the baking sheet.
- Use the bottom of a glass to smash the brussels sprouts so they’re flat and let them rest on the pan for 5 minutes to release the steam.
- Brush the brussels sprouts with oil and sprinkle with salt, pepper, and garlic powder.
- Bake until crispy for 30 to 40, flipping halfway through.
- While the brussels sprouts are roasting, whisk together all the dipping ingredients.
- When the brussels sprouts are done, serve immediately with the dip on the side.