Based on the same concept as smashed baked potatoes, today I want to propose an equally delicious and quick way to bring a vegan side dish to the table! Obviously, the idea of vegan in this recipe is such in the sense that there are no animal-derived ingredients, but nothing prevents you from making it even more appetizing with whatever your imagination suggests! In fact, I preferred to add just some breadcrumbs just before baking, but if desired, you can enrich it with chunks of stringy cheese or a sprinkle of grated Parmesan. Making them is really very easy, so in a few simple steps, you will amaze your guests and win over the whole family! The essential tip for its good success, however, is to not skimp too much on the seasoning! It is a dressing based on extra virgin olive oil flavored with garlic, rosemary, and sweet paprika. Once brushed and placed in the oven, the sprouts combined with the sweetness of cherry tomatoes will become soft inside and crunchy outside, in one word, they will be irresistible! Perfect to serve with roasted and grilled meat main dishes. Ideal for light and original appetizers!
and like me, you love to play with seasonal vegetables to create healthy and tasty sides and main dishes, also try these recipes below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients:
- 14 oz Brussels sprouts
- 9 oz cherry tomatoes (or grape tomatoes)
- cup extra virgin olive oil
- cup breadcrumbs
- 2 sprigs rosemary
- 1 tsp sweet paprika
- to taste garlic powder
- to taste salt
- to taste pepper
Tools:
- 1 Saucepan
- 1 Meat mallet
- 1 Baking tray
- 1 Brush
- 1 Bowl
- 1 parchment paper
Preparation:
Wash the cherry tomatoes and Brussels sprouts thoroughly under running water, removing the core and the outer yellowish leaves from the latter.
Boil the Brussels sprouts in plenty of salted water for about 10 minutes from boiling or until they are tender, then drain them well and place them on a baking tray lined with parchment paper.
Smash them one by one with the help of a meat mallet or alternatively a glass will also work.
Also add the cherry tomatoes cut in half by distributing them evenly.
In the meantime, prepare the dressing by pouring the oil into a bowl and adding finely chopped rosemary, paprika, garlic, a pinch of salt and pepper.
After mixing well, brush the vegetables with this dressing, trying to adequately soak them.
Finally sprinkle with breadcrumbs and place in a preheated oven at 375°F for 25 minutes, then another 5 minutes using the grill function.
Turn off and let it cool slightly before serving.
And voilà… your smashed Brussels sprouts with baked cherry tomatoes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!
Storage
👉Smashed Brussels sprouts with baked cherry tomatoes can be stored in the fridge inside suitable refrigeration containers for up to 3-4 days. Then 5′-6′ in a preheated oven will suffice to make them hot and crispy again, or 2′ in the microwave.
