Smashed Brussel Sprouts
Video
Ingredients
For the Brussels Sprouts
- 500 g Brussels sprouts
- 60 g parmesan, 20g finely grated (about ¼ cup) 40g coarsely grated (about ½ cup)
- 30 ml extra-virgin olive oil, 2 tablespoons
Spice Mix
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
For the Sauce
- 70 g Greek yoghurt
- ½ teaspoon sriracha, or your favourite hot sauce
- 10 ml honey
- ½ teaspoon mustard
Instructions
- Preheated oven at 200°C (400°F).
- Boil the Brussels sprouts for 10 minutes until just tender.
- Drain them well and leave them to cool and steam-dry for a few minutes.
- Place the sprouts in a large bowl and add the olive oil, spices and Parmesan cheese.
- Toss everything together until the sprouts are evenly coated.
- Line a baking tray with parchment paper and arrange the sprouts on the tray.
- Gently smash each sprout with the bottom of a glass until flattened.
- Sprinkle the parmesan over the top of the smashed sprouts.
- Bake for 15 to 20 minutes until golden.
Notes
- Boiling the sprouts first helps them soften so they smash easily without falling apart.
- Letting them steam-dry is key for crisp edges in the oven or air fryer.
- Smashing creates the cracks and ridges that hold onto the spices and parmesan.
- These are a great way to use up leftover Brussels sprouts from the fridge.
- Serve with the yoghurt sauce — the sweet-spicy contrast makes the whole dish even better.
- Brussels sprouts are naturally high in fibre and Vitamin C, making this a nutritious side.