Smashed Brussels with Garlic Basil Aioli
I know some people are a little skeptical when it comes to veggies like brussel sprouts! It honestly all comes down to how you prepare them that makes all the difference! These Smashed Brussels with Garlic Basil Aioli are 10/10 recommended! They are nice and tender on the inside and very crispy on the outside! Trust me, you don’t want to skip out on the garlic basil aioli because it MAKES this recipe! You can make the smashed brussels in the over or air fryer which is nice.
What you will need
Brussel Sprouts – This cruciferous veggie is high in fiber, antioxidants, vitamins, and minerals! It is especially high in vitamins C and K which support immune and bone health!
Avocado Oil – This is a much healthier cooking oil option compared to most oils. It has a high smoke point and is perfect for roasting.
Vegan Mayo – I love using the vegan mayo by Primal Kitchen because it uses avocado aioli and is made with simple clean ingredients. You can also use regular mayo if you eat eggs.
Plain Yogurt – This gives the aioli sauce a nice creamy texture! I like to use a plain cashew or almond milk based yogurt, but you can use a dairy based one as well.
Lemon Juice – This gives the aioli sauce a zesty kick! You can use fresh lemon juice or the bottled kind.
Fresh Basil – I don’t recommend using dried basil because it wont taste quite as strong. Fresh i9s always better!
Garlic – You can use either pre-mined garlic or press 2 fresh cloves of garlic! Garlic has antimicrobial properties and is an excellent immune booster!
Parsley – I love combining parsley with basil in the aioli sauce to give it a nice fresh herby taste. Parsley is a great herd to support detoxification and helps reduce water retention.
Salt – I like to season both the brussel sprouts and the aioli with a little pink Himalayan salt!
How to make the smashed brussels with garlic basil aioli
First, add your brussel sprouts to a pot on the stove and cover with water. Bring to a boil and cook for 10 mins. Drain the water from the pot and let the brussels cool for a few minutes.
Then, place the brussel sprouts on a parchment paper lined baking sheet. Use a glass cup or jar and smash down the brussels. Drizzle the olive or avocado oil and add some sea salt over top the brussels coating them evenly. Roast at 425 degrees for about 25-30 mins, flipping the, half way.(You can also cook them in an air fryer at 400 degrees for 15 mins.)
Next, make the garlic basil aioli. In a small food processor, add the vegan mayo, yogurt, basil leaves, garlic, lemon juice, and salt. Process until well incorporated.
When the brussels sprouts are done roasting, take them out of the over to cool for a few minutes. Add them to a plate and serve them with the garlic basil aioli!
Other recipes you will enjoy
Chicken and Roasted Veggie Nourish Bowl
Smashed Brussels with Garlic Basil Aioli
Equipment
- 1 glass cup or jar
- 1 baking sheet
- 1 medium pot
- A small food processor
Ingredients
- 20 medium Brussel sprouts
- 2 tbsp olive or avocado oil
- 1/2 cup vegan mayo
- 1/2 cup plain dairy free yogurt
- 2 tbsp lemon juice
- 3 oz fresh basil leaves
- 2 tsp minced garlic
- 2 tbsp chopped parsley
- A dash of sea salt
Instructions
- Add your brussel sprouts to a pot on the stove and cover with water. Bring to a boil and cook for 10 mins. Drain the water from the pot and let the brussels cool for a few minutes.
- Place the brussel sprouts on a parchment paper lined baking sheet. Use a glass cup or jar and smash down the brussels.
- Drizzle the olive or avocado oil and add some sea salt over top the brussels coating them evenly. Roast at 425 degrees for about 25-30 mins, flipping the, half way.(You can also cook them in an air fryer at 400 degrees for 15 mins.)
- While the brussel sprouts are roasting, make you garlic basil aioli. In a small food processor, add the vegan mayo, yogurt, basil leaves, garlic, lemon juice, and salt. Process until well incorporated.
- When the brussels sprouts are done roasting, take them out of the over to cool for a few minutes. Add them to a plate and serve them with the garlic basil aioli!
Notes
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