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Brussels sprouts are not just a pretty vegetable; they are packed with an array of nutritional benefits that make them a wise choice for any meal. A 100-gram serving of Brussels sprouts contains approximately:

Smashed Brussels Sprouts with Garlic Aioli

Discover the delicious transformation of Brussels sprouts from childhood disdain to culinary delight with this Smashed Brussels Sprouts with Garlic Aioli recipe. Packed with nutrients, Brussels sprouts are not only healthy but also versatile. Learn how to prepare them for the perfect crispy texture and pair them with a homemade garlic aioli that adds creamy, garlicky goodness. Elevate your dishes with this simple yet flavorful side that’s sure to impress your family and friends!
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Ingredients
  

For the Smashed Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

1 teaspoon smoked paprika (optional)

Fresh parsley, chopped (for garnish)

For the Garlic Aioli:

1 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Boil the Brussels Sprouts: Place the trimmed Brussels sprouts in a large pot of boiling salted water. Cook for about 8-10 minutes, or until they are just tender. Drain and let cool slightly.

    Preheat the Oven: While the Brussels sprouts are cooling, preheat your oven to 425°F (220°C).

      Smashed Technique: Place each Brussels sprout on a baking sheet lined with parchment paper. Using the flat side of a large pan or a fork, gently smash each sprout until it’s about ½ inch thick. They should flatten but still hold their shape.

        Season and Roast: Drizzle the smashed Brussels sprouts with olive oil, sprinkle with sea salt, black pepper, and smoked paprika (if using). Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.

          Prepare the Garlic Aioli: In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Whisk until smooth and creamy. Season to taste with salt and pepper. For a punchier flavor, let it sit in the refrigerator for at least 30 minutes before serving.

            Serve: Once the Brussels sprouts are crispy and golden, remove them from the oven. Transfer to a serving platter and garnish with chopped parsley. Serve warm with the garlic aioli on the side for dipping.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4