Smashed Brussels Sprouts with Tonnato Sauce

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The holidays are here and the Internet is a buzz with turkeys, prime ribs, and sides of salmon. Grand large format proteins dressed to the nines and fit for a queen. But while I love a good slice of glistening ham, I am truly here for the sides. I’m the type of person who needs to be talked out of a third helping of potato salad at a summer BBQ, reminded of a turkey leg’s existence at Thanksgiving, and yes, at Christmas I have been known to focus a little too intently on mashed potatoes. So it makes perfect sense that I would kick off my holiday content with a side dish. And what a side dish it is! These Smashed Brussels Sprouts with Tonnato sauce are poised to steal the whole damn show. 

So what are we looking at here? You’re looking at a mountain of Brussels sprouts that have been given the smashed potato treatment. These sprouts have been boiled, smashed, and roasted to crispy perfection. They sit on a bed of Tonnato Sauce, which is a silky mayo-like emulsion flavoured with anchovy fillets and oil-packed tuna. I also added some brined peppercorns and preserved lemon rind for good measure. The dish is finished with pomegranate arils, lemon zest, and fresh parsley. She may not be a looker, but she packs a mean punch flavorwise. 

Everything kicks off with a large pot filled 3/4 of the way with cold water. Place the pot over high heat and bring to a rolling boil. Liberally salt the water and add the Brussels sprouts. Boil them for 10 minutes or until lightly tender. I know this step probably goes against your better judgement, particularly if you suffered your way through boiled sprouts as a child. But I promise, these sprouts will eventually take on that charred lightly bitter exterior that you are looking for.

Drain the sprouts and lay them in a single layer on a cutting board. Pat them dry with a tea towel. We want to eliminate as much excess moisture as possible so the sprouts will readily crisp up. So take your time here. This is the place to be relatively thorough. Just think of those delicious frizzled edges. There is nothing better than a crispy Brussels sprout.

Once the sprouts are dry, transfer them to a large bowl and add olive oil, salt, and pepper. Toss to coat. You can get more adventurous with your seasoning here if you wish. But the Tonnato sauce is very flavour-forward, so I prefer to keep my sprouts relatively plain so the finished dish is not overwhelming. This is, of course, all a matter of personal taste. So you do you. 

Now, let’s get smashing. Grab a heavy bottom glass and place a sprout on a cutting board. Press the glass on top of the sprout until it flattens. Transfer the sprouts to a large baking sheet lined with a silicone mat or parchment paper. Repeat with the remaining sprouts. Roast the Brussels sprouts for 20-25 minutes or until very golden. 

While the Brussels sprouts are roasting, let’s make the Tonnato sauce. I like to make mine using an immersion blender and a mixing glass. You can also make this in a blender. Place some fine slices of preserved lemon rind in a mixing glass or blender. Add 3 egg yolks, some brined peppercorns, anchovy fillets, and lemon juice. Blitz on high while streaming in some neutral oil. What we’re essentially doing is creating an emulsion. This is basically mayonnaise. If you would like to skip this step, you can sub in 1 cup of mayo and 1\2 a lemon’s worth of juice. Add tuna to this mixture and blitz until very smooth. You can make this ahead of time, by the way. Tonnato sauce will keep in the fridge for up to one week.

Now it’s time to plate. Pour the Tonnato sauce onto a platter. I quite like putting the dressing on the bottom. It’s easy to grab a sensible amount with your spoon as you dole out the sprouts. But you can drizzle the Tonnato Sauce over the sprouts if you prefer or even serve it on the side as a dip. Layer the sprouts on top of the Tonnato and garnish with pomegranate arils, finishing salt, lemon zest, and fresh parsley leaves. Serve immediately.

And that’s everything you need to know about these Smashed Brussels Sprouts with Tonnato Sauce. Despite its simple preparation, this side dish offers a full range of flavours and textures. It’s a real scene stealer if not a show stopper. 

Enjoy!