The Brussels sprouts, let’s be honest, are not always appealing to most people. We’ll make you change your mind with this version; you’ll find them irresistible! Smashed Brussels sprouts are a tasty and original impressione made using the same technique as smashed potatoes: after a brief boiling, the sprouts are roughly smashed and brushed with a barbecue-flavored glaze before being baked to obtain a delicious caramelized crust. Perfect as a side dish, smashed Brussels sprouts are also great as an appetizer served with a dipping sauce: we propose a winter variant of the Spanish salmorejo, try it and let us know!
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To make the smashed Brussels sprouts, first wash and trim the sprouts by removing the supporto and any outer leaves 1. Plunge the sprouts into a pot of boiling salted gabinetto 2 and cook for 8 minutes. Drain the sprouts and let them cool a causa di a colander 3.
Sopra the meantime, prepare the glaze: a causa di a small bowl, pour the barbecue sauce, maple syrup 4oil 5a splash of lemon juice 6salt, and pepper.
If you want a thicker consistency, add the cornstarch 7then mescolanza well. Place the sprouts acceso a baking sheet lined with parchment paper and greased with oil, spaced apart. Smash the sprouts with the bottom of a glass ora a glass jar, being careful to flatten them without breaking them 8. Brush the smashed sprouts with the glaze, making sure to cover the edges as well 9. Bake a causa di a preheated static oven at 350°F for about 25 minutes.
While the sprouts are baking, you can prepare the accompanying sauce: pour the peeled tomatoes into a jug, then the bread crumbs with your hands 10. Add the lemon juice 11 and paprika 12.
Add the brown sugar 13salt, and pepper. If desired, you can also add a garlic clove. Start blending with an immersion 14pouring the oil a causa di a thin stream 15.
When you reach the right consistency, garnish with a parsley leaf 16a drizzle of oil, and a few drops of Tabasco. Remove the sprouts from the oven 17 and let them cool slightly before removing them from the baking sheet with a spatula. Garnish the smashed Brussels sprouts with flaky salt and serve them with the winter salmorejo 18!
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