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.
1/2teaspoonblack pepperplus more for seasoning the brussel sprouts
1/4 teaspoon saltplus more for seasoning the brussel sprouts
2tablespoonssherry vinegar
2tablespoonshoney
1/3 cup blanched almonds
3tablespoonsextra virgin olive oilplus more for coating the brussel sprouts
3tablespoonsmayonnaise
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.