Smashed Brussels Sprouts with Romesco Aioli
These smashed Brussels sprouts are roasted until crisp at the edges and tender inside, then served with a creamy romesco aioli. Roasted red pepper, almonds and garlic give the dipping sauce so much flavor!
I love the idea of smashed vegetables with a delicious dipping sauce, and Brussels sprouts are perfect for it. Boil them briefly, smash them, then roast them until golden. It is such a fun way to serve Brussels sprouts as an appetizer or side dish!
The dipping sauce is a romesco-inspired aioli. Roasted red pepper, almonds, garlic and sherry vinegar come together with a bit of mayo to create a creamy sauce. You’ll want to put this sauce on everything, from chicken or fish to mashed potatoes or fries!
BTW this all sounds a bit too fancy but trust me when I tell you, it’s not. It is a way to make simple ingredients taste absolutely fantastic!
How to make smashed Brussels sprouts
Preheat the oven to 450°.
Start by rinsing and trimming the bottom of each Brussels sprout.
Add salt to a medium-sized pot with boiling water.
Cook the sprouts for 4 minutes. After the 4 minutes, drain the Brussels sprouts well.
Using the bottom of a glass or something hard and flat like the bottom of a measuring cup, smash the Brussels sprouts one by one.
Tip! Place the Brussels sprouts standing on the flat bottom part that was previously trimmed. This will give stability and prevent the Brussels sprouts from flying away from you.
Place the smashed Brussels sprouts on a large baking sheet with enough room between them.
Tip! Give the Brussels sprouts plenty of space on the baking sheet. If crowded together, they will steam instead of roasting.
Peel the garlic cloves and place them on the same baking sheet.
Add extra virgin olive oil, salt and pepper to the Brussels sprouts and the garlic.
Bake the sprouts for 10 minutes.
After the 10 minutes are done, remove the garlic and set aside.
Flip each Brussels sprout so they can get golden evenly on both sides and cook for 5 more minutes.
After they are done, place on a serving platter.
How to make the romesco aioli
While the sprouts are finishing roasting, in a food processor or blender, add the roasted garlic, the roasted bell peppers, blanched almonds, garlic powder, paprika, salt, pepper, sherry vinegar, extra virgin olive oil, honey and mayonnaise.
Turn the food processor on for 30-40 seconds until all the ingredients are well incorporated.
Tip! Stop the food processor and scrape down the sides with a rubber spatula, then process for a few more seconds. This helps catch any large chunks that might’ve gotten stuck at the top of the food processor.
Serve the aioli in a bowl next to the Brussels sprouts.
Serve warm. If eating as a side, these Smashed Brussels sprouts with Romesco Aioli go great next to your favorite choice of protein. You can drizzle the sauce over the sprouts if you’re serving them as a side.
Enjoy!
Smashed Brussels Sprouts with Romesco Aioli
Equipment
- medium-sized saucepan
- food processor or blender
- Large baking sheet
Ingredients
- 1 bag Brussels sprouts about 24
- 2 cloves garlic
- 1 large roasted red pepper about 3/4 cup
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper plus more for seasoning the Brussels sprouts
- 1/4 teaspoon salt plus more for seasoning the Brussels sprouts
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 1/3 cup blanched almonds
- 3 tablespoons extra virgin olive oil plus more for coating the Brussels sprouts
- 3 tablespoons mayonnaise
Instructions
- Preheat the oven to 450°.
- Rinse the Brussels sprouts and trim the bottom of each one.
- Add salt to a medium-sized pot of boiling water.
- Cook the sprouts for 4 minutes and drain them.
- Using the bottom of a glass or a flat-bottomed measuring cup, smash the Brussels sprouts one by one.
- Place the smashed Brussels sprouts on a large baking sheet, leaving space between them.
- Peel the garlic cloves and place them on the same baking sheet.
- Add extra virgin olive oil, salt and pepper to the Brussels sprouts and the garlic.
- Bake the sprouts for 10 minutes.
- Remove the garlic and set aside.
- Flip the Brussels sprouts so they can get golden evenly on both sides and cook for 5 more minutes.
- After the five minutes are done, place the Brussels sprouts on a serving platter.
- In a food processor or blender, add the roasted garlic, the roasted bell peppers, blanched almonds, garlic powder, paprika, salt, pepper, sherry vinegar, extra virgin olive oil, honey and mayonnaise.
- Process for 30–40 seconds until all the ingredients are well incorporated.
- Serve the aioli in a bowl next to the Brussels sprouts.
- Serve warm.
- Enjoy!
Recipe Video Instructions
Notes
More vegetable appetizers to try
If you love vegetables with plenty of crunch, try my Eggplant Croutons or Broccoli Bites with Tangy Dipping Sauce.