A super fun, different and delicious twist on a Christmas classic; these Crushed Roasted Sprouts are set to become a staple on your festive menu. Boring old mushy boiled sprouts are soooo last year guys. This year, it’s all about that crispiness!
Think crispy smashed potatoes, but made green, christmassy and even more delicious – a big claim, but I challenge you to try these crushed sprouts and not agree.
And the best part about this recipe?
It’s… So… Easy!
Stress free cooking
Christmas day cooking and roast dinners can be stressful enough as it is, who even has the patience to do anything special with the veggies? Well not anymore – this year you can have your cake (or crispy sprouts) and eat it!
This recipe takes minimal prep time, and a quick 20-30 minutes in the oven for the most amazing crispy Crushed Roasted Sprouts. Just pair with a DELICIOUS dijon dressing and you’ll have everyone scrambling for second helping. Less hassle, more happy munching – now that’s what we all want this Christmas!
Why crushed sprouts?
Brussel sprouts have got to be the most controversial Christmas trimming. You either love them, or hate them. Well, I LOVE sprouts, and I’m on a mission to make everyone else love them too.
I totally get why sprouts might not be everyone’s favourite. The way I remember them from my childhood is these sad mushy little balls that my mum would always try and get me to eat. Not all that appetising right? Well guys, I have news, it doesn’t have to be this way. This Christmas we’re reclaiming the sprout.
Now, I’m well aware that I’m not the first to reinvent this misunderstood little veggie. I’ve seen plenty of indulgent recipes involving pancetta, parmesan, maple breadcrumbs, you name it! Don’t get me wrong, some of these look delicious, and i’m totally not one to yak anyone’s yum, but my problem with these recipes? They’re not made for everyone to enjoy! Those of us with dietary requirements, the plant based munchers, and gluten free foodies can’t get involved in this Brussel sprout renaissance.
That’s why I wanted to come up with my own recipe for new and improved Brussel sprouts. Sprinkling my Modern Food Stories magic and keeping things simple, plant based and grain free, using only natural whole-food ingredients.
And in my quest to make the best vegan and GF friendly Brussel sprouts, I made a pretty awesome discovery: crispy crushed roasted sprouts.
Simple yet delicious
To give these crispy sprouts a pop of flavour, I dressed them with a delicious mix of olive oil, dijon and lemon juice. A super simple but delicious dressing – this one is my tried and tested, go-to mixes.
Just the right level of creamy, rich flavour from the dijon, a zingy lift from the lemon juice and of course a good amount of my fave ever extra virgin olive oil. So yum guys!
Crushed Roasted Sprouts
- 500 g sprouts, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dijon
- Salt + pepper to taste
- Lemon zest
- Preheat the oven to 220C / 200 fan and line a baking tray with greaseproof paper.
- Par boil the sprouts in a pan of boiling water for about 10 minutes on a medium / low heat till just tender. They shouldn't be mushy but soft enough to crush with the back of a glass. Drain and pat dry on kitchen roll.
- Mix the dressing together in a small bowl.
- Toss sprouts with 2/3 of dressing and roast for 20 - 30 minutes, turning once, until crisp.
- Drizzle with rest of dressing to serve, lemon zest and more salt and pepper.