Marla Meridith

December 11, 2019



Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce. MarlaMeridith.com
Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce. MarlaMeridith.com
Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce. MarlaMeridith.com

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

By Marla Meridith  , , , , , , , ,     

December 11, 2019

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

  • Prep: 10 mins
  • Cook: 45 mins

Ingredients

2 lb. Brussels sprouts

1/4 cup olive oil

1 tsp sweet or smoked paprika

garlic salt

black pepper

remoulade sauce1 cup full fat mayonnaise

2 tbsp Dijon mustard

1 tbsp freshly squeezed lemon juice

1 tbsp finely chopped flat-leaf parsley

1 tablespoon Louisiana-style hot sauce / Tobasco

1/2 tsp garlic powder

2 tbsp capers, roughly chopped

1 tsp worcestershire sauce

1 tsp mild, sweet paprika

1 scallion, finely chopped

1/4 tsp kosher salt

For extra spice add 1/8 teaspoon cayenne pepper

garnish

freshly chopped Italian parsley

sweet paprika

Directions

1For the Brussels sprouts:

2Preheat oven to 450 degrees and bring a large pot of salted water to a boil.

3Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).

4Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.

5Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.

6Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.

7Season with garlic salt and pepper.

8Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.

9While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.

10Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.

11Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

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