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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher

Active: 30 minutes
Total: 1 hour 10 minutes
Serves 6

(but be mindful of added sugars)

What if we told you this one recipe had the power to change the way you think about Brussels sprouts? We get it: The fiber-filled vegetable is all too often the star of childhood nightmares, boiled beyond recognition and tasting bland or worse, bitter.

The secret to making the most delicious Brussels sprouts is to make them extra crispy. Because nobody likes a soggy sprout! Roasting sprouts brings out their natural sweetness, which causes them to caramelize. And smashing them transforms Brussels sprouts from a boring side dish to a fun and crunchy app. Best of all, Brussels sprouts are actually secret nutritional powerhouses, bursting with vitamins C and K, folate, carotenoids, and fiber.

We paired ours with a rich healthy fat-packed lemon-tahini dipping sauce that comes together in under 5 minutes, and is so good, you’ll want to drizzle it over everything. Go ahead and make a double batch to save in an airtight container in the fridge up to 5 days—tomorrow’s salad will thank you!

Ingredients:

For the Brussels sprouts:

  • 1 pound Brussels sprouts, ends trimmed
  • 1 tablespoon olive oil
  • Fine sea salt and freshly ground black pepper

For the lemon-tahini sauce: 

  • 2 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 1 teaspoon 100% pure maple syrup (optional)
  • Fine sea salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 450°F. Line 1 large or 2 medium baking sheets with parchment paper. Bring a large pot of water to a boil.
  2. Boil the Brussels sprouts until they are tender and easily pierced with a fork, about 10 minutes. Meanwhile, fill a large bowl with ice water and set aside. Transfer the cooked Brussels sprouts to the ice bath and let cool, about 5 minutes. Drain and gently dry the Brussels sprouts with a clean dish towel.
  3. Spread the Brussels sprouts in an even layer on the prepared sheets. Using the bottom of a glass, smash the Brussels sprouts until they are about ¼ inch thick, being careful not to overcrowd the sheets. Brush with the oil and sprinkle with ⅛ teaspoon each salt and pepper. Bake, flipping halfway though, until the Brussels sprouts are golden brown and crispy, 25 to 35 minutes.
  4. Meanwhile, make the lemon-tahini sauce: Add the lemon juice, oil, tahini, maple syrup if using, and ¼ teaspoon each salt and pepper to a small bowl and whisk until smooth and creamy, about 1 minute. Serve alongside the Brussels sprouts for dipping.

Test Kitchen Tip:
The key to extra-crispy sprouts (or any vegetables really) is to avoid overcrowding them. Depending on the size of your Brussels sprouts, it may be better to spread them out across two separate baking sheets (instead of just one) so that they have the chance to roast to crispy, golden perfection instead of just steam.