If you’re looking for a fun, flavorful twist on Brussels sprouts, this recipe is for you! My Smashed Brussels Sprouts with Romesco Dipping Sauce are a perfect balance of smoky, tangy, and creamy. The crispy, smashed sprouts are roasted to perfection and paired with a rich, flavorful Romesco sauce that will make your taste buds do a happy dance. Whether you’re serving them as a side or enjoying them as a snack, these sprouts will quickly become a new favorite in your house!
Method (Detail)
To make these Smashed Brussels Sprouts with Romesco Dipping Sauce, start by preparing the Brussels sprouts. Begin by washing them thoroughly to remove any dirt and trimming off the tough ends. Bring a large pot of water to a boil, and once the water is bubbling, add the Brussels sprouts. Boil them for 15 minutes to soften them up. Once they’re cooked, quickly transfer them to an ice bath to stop the cooking process. Let them cool for 5-10 minutes, then drain the water and pat them dry with a paper towel to remove any excess moisture.
After the sprouts are cooled and dried, move on to smashing the Brussels sprouts. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Place the Brussels sprouts on the baking sheet and smash each one to about 1/2 inch thick using the back of a spoon or another kitchen tool. Drizzle the smashed sprouts with extra virgin olive oil, then sprinkle them with kosher salt and pepper to season them. Once seasoned, place the tray in the preheated oven and bake for 35 minutes. Make sure to flip the Brussels sprouts halfway through to ensure they crisp up evenly on both sides.
While the Brussels sprouts are roasting, it’s time to make the Romesco sauce. In a blender or food processor, combine all the ingredients: roasted red peppers, fire-roasted tomatoes, blanched almonds, olive oil, parsley, garlic, lemon juice, red wine vinegar, kosher salt, smoked paprika, and crushed red pepper flakes. Blend everything together until mostly smooth, but leave some texture to give the sauce that classic Romesco feel.
Once the Brussels sprouts are golden and crispy, remove them from the oven and drizzle the Romesco sauce on top or serve it in a bowl alongside the sprouts for dipping.
Necessary Tools
- Large pot for boiling Brussels sprouts
- Ice bath setup (bowl with ice and water)
- Parchment paper
- Baking sheet
- Blender or food processor
- Knife and cutting board
- Measuring spoons and cups
Smashed Brussels Sprouts with Romesco Dipping Sauce
Cuisine: AmericanDifficulty: Easy8
servings15
minutes50
minutes1
hour5
minutesIngredients
For the Brussels Sprouts:
2 lbs Brussels sprouts, ends trimmed
2 tbsp extra virgin olive oil
Kosher salt and pepper
For the Romesco Sauce:
12 oz jarred roasted red peppers, drained
14 oz canned fire-roasted tomatoes, well drained
1 cup blanched almonds
1/3 cup extra virgin olive oil
1/3 cup chopped flat-leaf parsley
3 cloves garlic
1/2 lemon, juiced (about 2 tbsp)
2 tsp red wine vinegar
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes
Directions
- Prep the Brussels Sprouts: Wash the Brussels sprouts and cut off the ends. Bring a pot of water to a boil. Once boiling, add the Brussels sprouts and cook for 15 minutes. After cooking, transfer the sprouts to an ice bath for 5-10 minutes to cool them down. Drain and dry the sprouts as much as possible.
- Smash the Brussels Sprouts: Preheat the oven to 450°F and line a baking sheet with parchment paper. Arrange the Brussels sprouts evenly on the baking sheet. Use the back of a spoon to smash each sprout about 1/2 inch thick. Drizzle with olive oil, then sprinkle with salt and pepper.
- Roast the Brussels Sprouts: Place the tray in the oven and bake for 35 minutes, flipping the sprouts halfway through, until they are golden and crispy.
- Make the Romesco Sauce: While the sprouts are roasting, combine all the Romesco sauce ingredients in a blender or food processor. Blend until smooth but with some texture remaining.
- Serve: Once the Brussels sprouts are ready, drizzle the Romesco sauce on top or serve it in a bowl alongside for dipping. Enjoy!
Notes
- Smashing the Brussels sprouts: Be gentle when smashing them to avoid splattering oil or breaking them apart too much. You want them to stay intact to get the perfect crispy texture.
- Roasting the sprouts: Make sure to flip the Brussels sprouts halfway through roasting to ensure even crispiness on both sides.
- Romesco sauce consistency: If you prefer a smoother sauce, you can blend it longer. Just make sure to leave a little texture for that authentic Romesco feel!
Serving Suggestions
These Smashed Brussels Sprouts with Romesco Sauce are delicious on their own, but they also make a great side dish for roasted chicken, grilled steak, or even a veggie-packed salad. You can also enjoy them as a light snack or appetizer for your next gathering!
Fun Fact
Did you know that Brussels sprouts are named after Brussels, Belgium, where they were first cultivated in the 16th century? They’re actually a part of the cabbage family, but their tiny, leafy heads pack a serious punch of nutrients!
Conclusion
This recipe is a perfect way to make Brussels sprouts fun and exciting. The crispy, smashed sprouts paired with the smoky, tangy Romesco sauce are sure to be a hit in your household. It’s simple, full of flavor, and packed with nutrients—what’s not to love? Give this dish a try, and I promise it will become one of your go-to recipes!
