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Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and boil for 5-7 minutes, or until they are slightly tender when pierced with a fork but still have some bite. Drain thoroughly.

Transfer the drained Brussels sprouts to a mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with nutritional yeast, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all Brussels sprouts are evenly coated.

Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Using the flat bottom of a drinking glass or a sturdy mug, firmly smash each Brussels sprout until it is flattened.

Roast the smashed Brussels sprouts in the preheated oven for 20-25 minutes, flipping halfway through, until they are deeply crispy and caramelized. Keep an eye on them to prevent burning.

While the Brussels sprouts are roasting, prepare the dressing. In a separate medium mixing bowl, combine the thinly sliced shallot, chopped fresh dill, chopped fresh chives, and chopped fresh parsley.

Add the mayonnaise, plain Greek yogurt, maple syrup, and apple cider vinegar to the herb mixture. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Stir all the dressing ingredients together thoroughly until they are well combined and the mixture is creamy. Taste and adjust seasoning as needed.

Once the Brussels sprouts are roasted and crispy, add them to the bowl containing the creamy dressing. Toss gently until the sprouts are fully coated.

Serve immediately on a plate and enjoy this ultimate Christmas side dish!


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and boil for 5-7 minutes, or until they are slightly tender when pierced with a fork but still have some bite. Drain thoroughly.

Transfer the drained Brussels sprouts to a mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with nutritional yeast, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all Brussels sprouts are evenly coated.

Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Using the flat bottom of a drinking glass or a sturdy mug, firmly smash each Brussels sprout until it is flattened.

Roast the smashed Brussels sprouts in the preheated oven for 20-25 minutes, flipping halfway through, until they are deeply crispy and caramelized. Keep an eye on them to prevent burning.

While the Brussels sprouts are roasting, prepare the dressing. In a separate medium mixing bowl, combine the thinly sliced shallot, chopped fresh dill, chopped fresh chives, and chopped fresh parsley.

Add the mayonnaise, plain Greek yogurt, maple syrup, and apple cider vinegar to the herb mixture. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Stir all the dressing ingredients together thoroughly until they are well combined and the mixture is creamy. Taste and adjust seasoning as needed.

Once the Brussels sprouts are roasted and crispy, add them to the bowl containing the creamy dressing. Toss gently until the sprouts are fully coated.

Serve immediately on a plate and enjoy this ultimate Christmas side dish!
