Smashed Brussel Sprouts with Romesco Aioli

Have you heard of smashed potatoes? They are partially steamed then smashed and fried, so they are tender on the inside and crunchy on the outside. Oh baby, smashed potatoes are so yummy! Also known as “Patatas Bravas” or angry potatoes, they usually have a spicy dipping sauce that makes them even more delicious.

I wanted to bring a twist on this spanish dish and as I searched for a different way to recreate that idea, I stumbled upon the perfect vegetable for it! Brussel sprouts! It is a super fun way to enjoy brussel sprouts and make them the most unique appetizer and/or side dish!

The dipping sauce to serve with these Smashed Brussel Sprouts is a Romesco inspired Aioli. All the components of the typical romesco sauce come together with a bit of mayo to create the most incredible 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!

This is how I made these Smashed Brussel Sprouts with Romesco Aioli:

Preheat the oven to 450°.

Start by rinsing and trimming the bottom of each brussel sprout. 

Add salt to a medium sized pot with boiling water. 

Cook the sprouts for 4 minutes. After the 4 minutes, drain the brussel sprouts well. 

Using the bottom of a glass or something hard and flat like the bottom of a measuring cup, smash the brussel sprouts one by one. 

Tip! Place the brussel sprouts standing on the flat bottom part that was previously trimmed. This will give stability and prevent the brussel sprouts from flying away from you. 

Place the smashed brussel sprouts on a large cooking sheet with enough room in between them.

Tip! If placed in a small cooking sheet, the brussels sprouts will steam more instead of roasting in the oven.  

Peel the garlic cloves and place on the same cooking sheet. 

Add extra virgin olive oil, salt and pepper to the brussel sprouts and the garlic. 

Bake the sprouts for 10 minutes.

After the 10 minutes are done, remove the garlic and set aside.

Flip each brussel 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. 

Now Romesco Aioli Sauce

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! Open the food processor and clean the sides with a rubber spatula, turn on again 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 brussel sprouts.

Serve warm. If eating as a side, these Smashed Brussel 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!