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Smashed Brussels Sprouts and Garlic Mayonnaise
- Makes
1
tray - Difficulty
Easy
Published 2021
This is the only way to eat Brussels sprouts: crispy on the outside and nice and soft on the inside with extra crunch from the sesame seed addition. I am not a huge sprout lover, but I am a massive fan of these, especially dollop with a bit of mayo. You must make them!
Ingredients
300–400 g 10½–14 oz - olive oil, for cooking
- sprinkle of white sesame seeds
Method
Peel the outer layer of the sprouts and give them a good wash. Bring a large saucepan of salted water to the boil, add the sprouts and parboil for 10 minutes until semi-soft. Careful the sprouts don’t turn a dull green which means they ha
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