Smashed brussels sprouts

Sabrina

plntfrwardsbrna

Smashed Brussels sprouts

Serves

4

Cook

1 hrs

Prep

15 mins

Difficulty

medium

These smashed brussels sprouts turned out SUPER crispy and packed a punch of flavor with the seasonings! These farmers market brussels sprouts were also abnormally large, they will get even crispier and cook for a little less time if using smaller sprouts! I chose to make a cashew based creamy garlic aioli sauce, let me know in the comments what other sauces would be good to dip these in!

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Ingredients

2 tsp garlic powder

1 tbsp nutritional yeast

3/4 tsp sea salt

1 tbsp nutritional yeast

2 tbsp fresh lemon juice

5 tbsp almond milk can sub water

1 tsp salt

¾ tsp paprika

2 tbsp avocado oil

3/4 tsp garlic powder

1 tsp thyme

¾ cup raw cashews

¼ tsp ground pepper

1 ½ tbsp olive oil

2 pounds whole brussels sprouts ends trimmed

Instructions

Step 1

-preheat the oven to 425f

Step 2

-steam your brussels sprouts (or submerge in boiling water) for 8-10 minutes

Step 3

-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.

Step 4

-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)

Step 5

-meanwhile, make the sauce by throwing all ingredients in a food processor or blender and blend until smooth.

Step 6

-after 20-25 minutes, the brussels sprouts should be crispy, take them out, dip them in the garlic cashew cream sauce, and enjoy!!