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:

ingredients needed for the smashed brussel sprouts with romesco aioli

Preheat the oven to 450°.

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

bottoms of brussel sprouts trimmed.

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. 

brussel sprouts boiling in salted water

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. 

brussel sprouts and garlic cloves in large cooking sheet with extra virgin olive oil drizzled and salt and pepper.

Bake the sprouts for 10 minutes.

brussel sprouts and garlic roasting in the oven.

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. 

roasted brussel sprouts on platter

Now for making the Romesco Aioli Sauce

In the meantime 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. 

ingredients for the romesco aioli in the food processor.

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.

romesco aioli served next to the roasted 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.

dipping one of the Brussel sprouts into the romesco sauce.

Enjoy! 

Smashed Brussel Sprouts with Romesco Aioli

Smashed brussel sprouts that are roasted crispy on the outside but creamy on the inside. Served with a simple Romesco sauce for dipping, this dish is a perfect side or appetizer.
Print Recipe Pin Recipe
CourseAppetizer, Side Dish
CuisineAmerican, vegetarian
Keywordbrussel sprouts appetizer, brussel sprouts recipe
Prep Time10 minutes
Cook Time20 minutes
Servings4 people

Equipment

  • medium size saucepan
  • foor processor or blender
  • Large baking sheet

Ingredients

  • 1 bag brussel 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 brussel sprouts
  • 1/4 teaspoon salt plus more for seasoning the brussel sprouts
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1/3 cup blanched almonds
  • 3 tablespoons extra virgin olive oil plus more for coating the brussel sprouts
  • 3 tablespoons mayonnaise

Instructions

  • 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 and drain them. 
  • 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. 
  • Place the smashed brussel sprouts on a large cooking sheet. 
  • Peel the garlic cloves and place in 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.
  • Remove the garlic and set aside.
  • Flip the brussel sprouts so they can get golden evenly on both sides and cook for 5 more minutes.
  • After the five minutes are done, place the brussel 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. 
  • Turn the food processor on for 30-40 seconds until al the ingredients are well incorporated. 
  • Serve the aioli in a bowl next to the brussel sprouts.
  • Serve warm. 
  • Enjoy! 

Recipe Video Instructions

Notes

If serving as a side, just serve warm next to your protein of choice. You can choose to drizzle the sauce over the sprouts if you wish.

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