“This is the only way to eat Brussels sprouts: crispy on the outside and nice and soft on the inside with extra crunch from the sesame seed addition,” says vegan food writer Bettina Campolucci Bordi.

“I am not a huge sprout lover, but I am a massive fan of these, especially dollop with a bit of mayo. You must make them!”

Smashed Brussels sprouts
Smashed Brussels sprouts from Celebrate: Plant-Based Recipes For Every Occasion by Bettina Campolucci Bordi (Louise Hagger/PA)
Smashed Brussels sprouts
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Nutrition Facts
Vegan smashed Brussels sprouts and garlic mayonnaise recipe
Amount Per Serving
Calories 792 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 648mg28%
Potassium 1254mg36%
Carbohydrates 40g13%
Fiber 13g54%
Sugar 8g9%
Protein 11g22%
Vitamin A 2274IU45%
Vitamin C 285mg345%
Calcium 145mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan smashed Brussels sprouts and garlic mayonnaise recipe

These sprouts are crunchy and moreish.
Prep Time20 minutes
Cook Time25 minutes
Course: Side Dish, starter
Cuisine: British
Servings: 1 tray
Calories: 792kcal
Author: Bettina Campolucci Bordi


  • Saucepan
  • Baking tray
  • Bowl


  • 300-400 g Brussels sprouts
  • olive oil for cooking
  • sprinkle of white sesame seeds
  • salt and pepper to taste

For the garlic mayonnaise

  • 100 g plant mayonnaise
  • 1 garlic clove grated
  • 1/2 lemon juice
  • salt and pepper to taste


  • Preheat the oven to 220°C (430°F/430/gas 8).
  • Peel the outer layer of the sprouts and give them a good wash. Bring a large saucepan of salted water to the boil, add the sprouts and parboil for 10 minutes until semi-soft. Careful the sprouts don’t turn a dull green which means they have been overcooked. Drain well.
  • Line a large baking tray (pan) with baking parchment, then spread the Brussels sprouts over the parchment. Make sure the sprouts have enough space in between and flatten them with the palm of your hand or the bottom of a drinking glass until they are as flat as possible. You might find that some water comes out of the sprouts when you flatten them, so soak up any excess water with paper towel.
  • Drizzle the sprouts with olive oil and a generous sprinkling of salt and sesame seeds, then pop in the oven for 10–15 minutes until brown.
  • Remove the tray from the oven, turn the sprouts, sprinkle with more sesame seeds and pop back in the oven for a further 10 minutes. You want the sprouts to be golden and crispy!
  • While the sprouts are cooking, mix all the ingredients for the mayonnaise together in a bowl and set aside.
  • Once the sprouts are golden, remove from the oven and eat immediately while they are super crispy, dipping them in the garlic mayo.


Calories: 792kcal | Carbohydrates: 40g | Protein: 11g | Fat: 65g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 648mg | Potassium: 1254mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2274IU | Vitamin C: 285mg | Calcium: 145mg | Iron: 5mg

Celebrate: Plant-Based Recipes For Every Occasion by Bettina Campolucci Bordi. Photography by Louise Hagger.

Celebrate: Plant Based Recipes for Every Occasion
  • Amazon Kindle Edition
  • Campolucci Bordi, Bettina (Author)
  • English (Publication Language)

Last update on 2024-02-15 / Affiliate links / Images from Amazon Product Advertising API

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