Vegan smashed Brussels sprouts and garlic mayonnaise recipe

Nutrition Facts

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.

These sprouts are crunchy and moreish.

Prep Time20

Cook Time25

Course: Side Dish, starter

Cuisine: British

Servings: tray

Calories: 792kcal

Author: Bettina Campolucci Bordi

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.