All That and (Better Than) A Bag Of Chips
First of all, I will admit that I love brussels sprouts all ways, all days. I also know that this is not a typical reaction to Brussels sprouts. They’re a………..controversial vegetable 😀. But these Crispy Smashed Brussels Sprouts with Spicy Lemon Garlic Dressing will change you! That’s right, even the most picky veggie eaters will change their minds once they get a taste of these crispy, salty, tasty sensations. They’re easy to make and the Spicy Lemon Garlic Dressing only makes this dish even more divine. The only problem, you just can’t make enough of them!
Sometimes looking for a fun and different vegetable side dish can be challenging. This is a great one to contribute to your next pot luck or get together.
Everything Your Ever Wanted To Know About Brussels Sprouts But Were Afraid To Ask
Until very recently, I’d always called them brussel sprouts. I guess I’d never written about them before so I never thought about their name or their origins. Well, here’ you go, all you need to know about Brussels Sprouts……(you’re welcome!😉)
For the Crispy Smashed Brussels Sprouts
Preheat oven to 450º degrees and bring a large pot of water to a boil with a teaspoon of salt.
Wash and trim the ends of the Brussels sprouts and discard any loose leaves. (Or do what I do and roast the leaves too. They come out like little potato chips! Like a veggie snack.)
Add the Brussels sprouts to the boiling water and cook for 10 minutes.
Drain and add then immediately, put them into a bowl of ice water to stop the cooking process. Once completely chilled, drain. Using a clean dish towel, flatten the Brussels sprouts, either with your palm or the bottom of a measuring cup to about 1/2 inch thickness. The dish cloth also helps remove some of the moisture from the parboiling. This will help them to become crispy rather than to steam.
Line a baking sheet with parchment paper. If you use foil, be sure to spray the foil with non-stick spray. Transfer the Brussels to the prepared pan, then drizzle with olive oil and sprinkle with season with salt and pepper.
Bake until crisp and very dark brown around the edges, about 30 minutes, flipping over halfway through.
While the Brussels are roasting, make the spicy lemon garlic dressing.
For the Lemon Garlic Dressing
Into a small mixing bowl, combine 1/2 cup Greek yogurt, any type will do from full to non-fat, which ever your preference. Add the zest and juice from 1 lemon (about 1/4 cup of lemon juice). Add 1/4 teaspoon salt and 1/8 teaspoon ground black pepper and 1-2 teaspoons of sriracha sauce, depending on how spicy you like it. I start with 2 teaspoons and work my way up! Next, add 2-3 cloves of finely minced or pressed garlic. Mix well.
Taste for seasoning and adjust with salt/pepper or sriracha sauce.
Transfer to a bowl and refrigerate until ready to serve. You can make this dressing a few days ahead as well. It will keep for up to a week refrigerated in a well sealed container.
Chop a few spring onions for garnish and more crisp, fresh taste.
Enjoy!
Brussels Sprouts, Crispy Smashed with Spicy Lemon Garlic Dressing
Ingredients
For the Crispy Smashed Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 Tablespoons extra virgin olive oil
- 1 1/2 teaspoon salt (divided)
- 1/4 teaspoon freshly ground black pepper
For the Lemon Garlic Dressing
- 1/2 cup Greek yogurt (full fat to non-fat, whatever your preference)
- zest and juice of 1 large lemon
- 2-3 cloves garlic, very finely minced or pressed
- 1 to 2 teaspoons sriracha sauce, to taste
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Garnish: 2 chopped spring onions or chives
Instructions
For the Crispy Smashed Brussels Sprouts
- Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
- Trim the root ends of the Brussels sprouts and discard any loose leaves
- Once water is boiling, add Brussels sprouts and cook 10 minutes.
- Drain and add to a bowl of ice water to stop cooking.
- Using a clean dish towel, Use your hands or a measuring cup to flatten the cooled Brussels sprouts to 1/2 inch thickness.
- (Note: dry the Brussels while flattening. This will help them to become brown and crispy rather than to steam while roasting)
- Place on a parchment paper lined baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast until crisp and deep brown around the edges, about 30 minutes, flipping over half way through.
- Meanwhile, make the lemon garlic dressing.
For the Lemon Garlic Dressing
- Into the bowl of your food processor or high powered blender, combine 1/2 cup Greek yogurt. Add the zest and juice from 1 lemon, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper and 1-2 teaspoons of sriracha sauce, depending on how spicy you like it.
- Add 3-4 cloves of very finely minced or pressed garlic.
- Taste for seasoning and adjust with salt/pepper or sriracha sauce.
- Transfer to a bowl and refrigerate until ready to serve.
- Note: You can make this dressing a few days ahead as well. It will keep for up to a week refrigerated in a well sealed container.
Serve Crispy Smashed Brussels Sprouts with Dressing on the side.
Garnish with chopped spring onion or chives
- Enjoy!
