Smashed Brussels Sprouts with Lime Yogurt Drizzle

Name: Smashed Brussels Sprouts with Lime Yogurt Drizzle
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb brussels sprouts; 1/4 cup olive oil; 1 tbsp sriracha; 1 tbsp soy sauce; 1 tbsp maple syrup; salt, to taste; black pepper, to taste; 1/2 tsp onion powder; 2 tbsp plain plant-based yogurt; 2 tbsp lime juice

Smashed Brussels sprouts are steamed until tender, pressed flat, then roasted until crispy and golden. A sriracha-soy-maple glaze adds sweet heat, while a cooling lime yogurt drizzle balances the flavors.

🌍American 🏷️Smashed brussels sprouts 🏷️Brussels sprouts 🏷️Roasted vegetables 🏷️Side-dish Appetizer

🏷️

🏷️Spicy

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TikTok

Total

55 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb brussels sprouts
1/4 cup olive oil
1 tbsp sriracha
1 tbsp soy sauce
1 tbsp maple syrup
salt, to taste
black pepper, to taste
1/2 tsp onion powder
2 tbsp plain plant-based yogurt
2 tbsp lime juice

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Instructions

1
Steam the brussels sprouts for 20-25 minutes until tender.
2
Transfer the steamed brussels sprouts to a large mixing bowl.
3
Add olive oil, sriracha, soy sauce, maple syrup, salt, pepper, and onion powder to the bowl.
4
Toss the brussels sprouts until they are evenly coated in the marinade.
5
Spread the coated brussels sprouts in a single layer on a parchment-lined baking sheet.
6
Using the bottom of a glass or cup, gently press down on each brussels sprout to smash it flat.
7
Roast in a preheated 450°F (232°C) oven for 20-25 minutes, until crispy and browned.
8
While the sprouts are roasting, prepare the dressing by mixing together the plant-based yogurt and lime juice in a small bowl.
9
Remove the brussels sprouts from the oven, transfer to a plate, and drizzle with the lime yogurt dressing before serving.

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Tips & Notes

Pro tips

Steam Brussels sprouts until just fork-tender (8–10 minutes), not soft, so they hold their shape when smashed and roasted.
Press each sprout flat with the back of a spatula or wooden spoon on the baking sheet to maximize surface area for crisping.
Don't skip the marinade step—brush or toss the smashed sprouts with the sriracha-soy-maple mixture before roasting to develop flavor and browning.
Watch during the final 5 minutes of roasting; edges brown quickly and can char if the oven runs hot.

Substitutions

Sriracha → gochujang or hot sauce (adjust soy sauce ratio; gochujang is saltier)
Maple syrup → honey or agave nectar (note: honey caramelizes slightly faster)
Soy sauce → tamari or coconut aminos (for gluten-free option)
Plain yogurt → cashew cream or coconut cream (dairy-free alternative)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness. Drizzle yogurt fresh before serving.