I’m on a mission to make vegetables as delicious as possible.
As a dietitian, I obviously understand the importance of vegetables. They’re full of so many nutrients.
They contain heart healthy fiber, vitamins, minerals, and often antioxidants too. All of these nutrients help our bodies function well and, even more importantly, help us to feel our best.
But you probably know most of this too. Let’s move on 🙂
For me personally, it’s important to show you just how amazing vegetables can taste.
Knowing they’re nutritious is one thing, but it’s hard to get yourself to eat them when they just don’t taste great.
And that’s where I come in.
I’ve said it a million times: food should taste good. It’s meant to be enjoyed. And that includes vegetables.
If you don’t love raw broccoli, don’t eat it. If you don’t like simple roasted veggies, don’t eat those.
It doesn’t negate the nutrients or make you any less healthy by adding things to your food. In fact, I recommend it.
Anything that adds flavor and helps you enjoy vegetables more arguably makes them healthier.
Here’s where these crispy Brussels sprouts come in.
I’m guessing you’ve had roasted Brussels sprouts before. They’re delicious! But even those can get a little boring sometimes.
Smashing Brussels sprouts give you the most crispy, delicious sprout that’s packed with flavor. These specifically are made with parmesan cheese that adds amazing umami flavor.
Once smashed and crispy, dip these in a creamy dip, like spicy mayo or hummus. The combination is amazing!
Wondering what else to pair them with for dinner? Try them with this butternut squash mac & cheese, turkey meatballs, or this creamy orzo & chicken thighs.
Prep ingredients
Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.
Prep sweet potatoes
Slice the sweet potatoes in half lengthwise, and then slice the halves lengthwise again (you should have 4 long quarters of sweet potatoes). Slice into thin slices and add to one of the baking sheets.
Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
Prep brussels sprouts
Trim the ends off the Brussels sprouts and remove any browned outer leaves. Slice into thin slices to shred (alternatively, you can also do this in a food processor OR buy pre-shredded Brussels sprouts. See notes for more). Add to another baking sheet.
Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
Prep chickpeas
Drain and rinse the chickpeas and dry well. Discard any of the outer shells that came off when rinsing and drying and add chickpeas to the 3rd baking sheet.
Toss the chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon paprika, salt, and paprika. Bake in the preheated oven for 30 minutes, tossing halfway through.
Prep the dressing
While the vegetables are in the oven, prepare the dressing. Add all ingredients to a large mason jar and shake vigorously to mix. Set aside.
De-stem kale
Remove the stems from the kale and roughly chop. Add the kale to a large bowl and toss with half of the dressing, using your hands to gently massage the kale into the dressing (this sounds strange, but it helps to break down the kale and let it absorb more of the dressing!).
Add ingredients to bowl
Add the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add the cranberries, sunflower seeds, and crumbled goat cheese.
Toss
Add the remaining dressing and toss.
Notes
- Cooking tips: When boiling the sprouts, you want them to be soft enough to mash, but not so soft that they become mushy. A fork should be able to pierce through them using a little oomph (read: not super easily). When smashing, I find it easiest to place the stem side up and smash from there.
- Add ons: Want to add a little kick? Add some cayenne pepper or chili oil to make these deliciously spicy.
- Oven time: Because all ovens are a little different, watch to make sure your sprouts don’t burn. We want them a little crisp and even slightly black, but not burnt.
- Storage: Store smashed Brussels in an airtight container in the fridge for up to 4 days. To reheat and keep them crispy, broil them in the oven for a few minutes, making sure they don’t burn.
Ingredients
- 2-3 sweet potatoes about 1 1/2 cups sliced
- 1 pound Brussels sprouts about 2 cups shredded
- 1 15.5- ounce can chickpeas drained and rinsed
- 7 tablespoons olive oil divided
- 1 1/2 teaspoons paprika divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bunch kale about 4 cups chopped and tightly packed
- 1/2 cup dried cranberries
- 1/3 cup sunflower seeds
- 4 ounces goat cheese crumbled
- Salt
- Pepper
Lemon tahini dressing
- 1/4 cup tahini
- 1/4 cup water
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- Salt
Instructions
- Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.
- Slice the sweet potatoes in half lengthwise, and then slice the halves lengthwise again (you should have 4 long quarters of sweet potatoes). Slice into thin slices and add to one of the baking sheets.
- Trim the ends off the Brussels sprouts and remove any browned outer leaves. Slice into thin slices to shred (alternatively, you can also do this in a food processor OR buy pre-shredded Brussels sprouts. See notes for more). Add to another baking sheet.
- Drain and rinse the chickpeas and dry well. Discard any of the outer shells that came off when rinsing and drying and add chickpeas to the 3rd baking sheet.
- Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
- Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
- Toss the chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon paprika, salt, and paprika. Bake in the preheated oven for 30 minutes, tossing halfway through.
- While the vegetables are in the oven, prepare the dressing. Add all ingredients to a large mason jar and shake vigorously to mix. Set aside.
- Remove the stems from the kale and roughly chop. Add the kale to a large bowl and toss with half of the dressing, using your hands to gently massage the kale into the dressing (this sounds strange, but it helps to break down the kale and let it absorb more of the dressing!).
- Add the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add the cranberries, sunflower seeds, and crumbled goat cheese. Add the remaining dressing and toss.
