Smashed Brussel Sprouts with INFUSIO Basil Olive Oil & Vanilla Fig Balsamic
Team Suzanne
1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic
Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.
What You Need
Products Suzanne believed in — and you will too.
INFUSIO Extra-Virgin Olive Oil & Balsamic Vinegar Sets
The olive oils and balsamic vinegars Suzanne cooked with every day.
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INFUSIO Balsamic Vinegar
Rich, naturally infused balsamic for dressings, marinades, and more.
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