Crispy Smashed Brussels Sprouts

To make the smashed Brussels sprouts, first wash and trim the sprouts by removing the base and any outer leaves 1. Plunge the sprouts into a pot of boiling salted water 2 and cook for 8 minutes. Drain the sprouts and let them cool in a colander 3.

In the meantime, prepare the glaze: in a small bowl, pour the barbecue sauce, maple syrup 4, oil 5, a splash of lemon juice 6, salt, and pepper.

If you want a thicker consistency, add the cornstarch 7, then mix well. Place the sprouts on a baking sheet lined with parchment paper and greased with oil, spaced apart. Smash the sprouts with the bottom of a glass or a glass jar, being careful to flatten them without breaking them 8. Brush the smashed sprouts with the glaze, making sure to cover the edges as well 9. Bake in a preheated static oven at 350°F for about 25 minutes.

While the sprouts are baking, you can prepare the accompanying sauce: pour the peeled tomatoes into a jug, then break the bread crumbs with your hands 10. Add the lemon juice 11 and paprika 12.

Add the brown sugar 13, salt, and pepper. If desired, you can also add a garlic clove. Start blending with an immersion mixer 14, pouring the oil in a thin stream 15.

When you reach the right consistency, garnish with a parsley leaf 16, a drizzle of oil, and a few drops of Tabasco. Remove the sprouts from the oven 17 and let them cool slightly before removing them from the baking sheet with a spatula. Garnish the smashed Brussels sprouts with flaky salt and serve them with the winter salmorejo 18!