These smashed Brussels sprouts are super crispy, packed with flavor and served with a dairy free creamy garlic dipping sauce. Paleo, Whole30, vegan and low carb. They make an amazing side dish or appetizer!
Roasted brussels sprouts are my favorite veggie side dish, always.
For this smashed version, I added the perfect seasoning blend, plus a dairy free creamy garlic dip that you’re going to love!
To get the Brussels sprouts ready for smashing, I softened them in the microwave, but you can steam them any way you like.
Let’s get into the details of this deliciously simple recipe!
What You Need to Make These Crispy Smashed Brussels Sprouts with Garlic Dip
Brussels Sprouts:
- brussels sprouts, ends cut off
- olive oil
- sea salt
- black pepper
- garlic powder
- smoked paprika
- nutritional yeast (optional)
Creamy Garlic Dip:
- raw cashews
- fresh lemon juice
- warm water or almond milk
- olive oil
- garlic powder or 3 cloves chopped sautéed garlic
- sea salt and black pepper
- nutritional yeast
How to Make Crispy Smashed Brussels sprouts
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
To soften the brussels sprouts, you can use the microwave or stovetop.
For the microwave, add the brussels sprouts to a large microwavable bowl and add water. Cover the bowl with a plate and microwave for 5 minutes on high heat, then drain and immediately rinse under cold water.
For the stovetop, boil salted water and then add Brussels sprouts. Cook for about 10 minutes to soften, then drain and rinse immediately under cold water.
Dry with paper towels and place the brussels sprouts on a baking sheet. Use the flat part of a glass to gently smash each one to flatten.
Combine the seasonings in a small bowl. Drizzle the sprouts with olive oil and sprinkle with the seasoning mixture.
Roast in the preheated oven for 15-18 minutes or until golden and crispy.
How to Make the Dairy Free Creamy Garlic Dip
While the sprouts roast, make the dipping sauce.
Add all ingredients to a high speed blender and blend until smooth and creamy, stopping to scrape the sides as necessary.
Serve the Brussels sprouts with the dip and enjoy!
You can also prepare the dipping sauce ahead of time and refrigerate until serving. Warm the sauce gently in the microwave on 20 second increments, stirring in between.
I know you’re going to love this seriously tasty, easy recipe for Brussels sprouts!
Grab your ingredients and get your oven preheated because it’s time to dig in – let’s go!
Crispy Smashed Brussels Sprouts with Garlic Dip {Paleo, Whole30}
Crispy Smashed Brussels Sprouts with Creamy Garlic Dip
These smashed Brussels sprouts are super crispy, packed with flavor and served with a dairy free creamy garlic dipping sauce. Paleo, Whole30 friendly, vegan and low carb. They make an amazing side dish or appetizer!
Ingredients
Brussels Sprouts:
- 1 lb brussels sprouts ends cut off
- 1 tablespoon olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon nutritional yeast optional
Dip:
- 3/4 cup raw cashews
- 2 tablespoons fresh lemon juice
- 5 tablespoons warm water or almond milk
- 2 tablespoons olive oil
- 3/4 tsp garlic powder or 3 cloves garlic chopped and lightly sautéed
- 3/4 tsp sea salt
- 1 tablespoon nutritional yeast
Instructions
-
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
-
To soften the brussels sprouts, you can use the microwave or stovetop. For the microwave, add the brussels sprouts to a large microwavable bowl and add water. Cover the bowl with a plate and microwave for 5 minutes on high heat, then drain and immediately rinse under cold water.
-
For the stovetop, boil salted water and then add Brussels sprouts. Cook for about 10 minutes to soften, then drain and rinse immediately under cold water.
-
Dry with paper towels and place the brussels sprouts on a baking sheet. Use the flat part of a glass to gently smash each one to flatten.
-
Combine the seasonings in a small bowl. Drizzle the sprouts with olive oil and sprinkle with the seasoning mixture.
-
Roast in the preheated oven for 15-18 minutes or until golden and crispy.
-
While the sprouts roast, make the dipping sauce.* Add all ingredients to a high speed blender and blend until smooth and creamy, stopping to scrape the sides as necessary.
-
Serve the Brussels sprouts with the dip and enjoy!
Recipe Notes
*You can also prepare the dipping sauce ahead of time and refrigerate until serving. Warm the sauce gently in the microwave on 20 second increments, stirring in between.
Hi Michelle! I love your recipes and we mostly eat from your blog all week long! I look forward to making this recipe, but I roast brussel sprouts all the time without first parboiling them. They are much more flavorful without that step. Even after drying them off, the water takes away so much flavor. I look forward to making your dip! Sounds very yummy.
Hi –I just received a free bag of cashew flour. Could I use the flour in place of the nuts here? If so, do you know about how much? Thank you.
I can’t remember the last time I had Brussels without bacon. After today, what bacon?! I admit to being skeptical about the smashing, but it made the sprouts so crispy! And the sauce … TO.DIE.FOR. As a devoted PRM follower whose made a ton of your amazing recipes, this is my first time commenting because this recipe is THAT GOOD! Thank you, Michelle!!!
Do you think frozen sprouts would work?
Yes the just need to he thawed. I suspect you can do that in the microwave with water about 5-8 minutes.
The Brussel Sprouts alone taste great, but add the sauce and it is exceptional. Definitely cooking this again!
Made these as the appetizer for Easter with the dip. They were a HUGE hit. Had trouble smashing cuz they needed more time steaming. (Dip got even better after time in fridge.) I have a feeling they will be requested at the next family gathering. TY
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This recipe is yummy—I mean YUMMY. The dip is good with just about anything but scrumptious with the Brussels sprouts. I was craving this when all I had was frozen sprouts; that worked, too.