If you’re familiar with Spanish tapas, chances are you’ve had a delicious plate of Patatas Bravas. Patatas Bravas is a plate of fried potatoes typically served with a smoky red sauce and garlic aioli. These are dangerously addicting. Last time my boyfriend and I went out for tapas, we had to order two plates that’s how good they are. I like the dish so much that I wanted to make a healthier, less carby, more vegetable forward version. So in place of the potatoes, I subbed in oven-fried brussels sprouts, making them the dish- Brussels Sprouts Bravas. These brussels smothered in the two sauces are so tasty, I almost finished the whole batch in one sitting.
The Key to Crispy Brussels Sprouts
- Place your rack in the upper third of the oven– this will ensure that they get crispy without getting too charred
- Roast your brussels sprouts directly on your baking sheet– with olive oil and salt and pepper
- Arrange your brussels sprouts in a single layer, cut side down– this will make them crispy!
- Bake them at 400 degrees Fahrenheit for 20-25 minutes
- Or, put them in an air frier for even crispier, fried-like brussels sprouts
The Two Sauces: Red Smoky and Garlic Aioli
The Red Smoky “Bravas” Sauce
This main ingredient that gives this sauce the smoky taste is smoked paprika. The smoked paprika is added to tomato puree, garlic, onion, and sherry vinegar. Spooned over top of the oven-fried brussels sprouts, this sauce adds brightness and acid in contrast to the smooth garlicky aioli. It’s the perfect combination of smoky and tangy.
The Garlic Aioli
Alright, I’ll be honest…this is the lazy person’s garlic aioli since I didn’t make the mayonnaise from scratch. But I swear it’s still so delicious and I think it’s kind of nice to be able to whip up something this tasty in so little time and effort. However, if you are a fancy person and like to make your aioli from scratch, kudos to you! My version just requires mayonnaise, garlic, lemon juice, and salt and pepper and comes together in minutes. It also goes well with fries, burgers, fish, and tacos.
What pairs well with Brussels Sprouts Bravas?
They really go great with any other tapas dish. It would go great with things like a charcuterie board of Spanish meat and cheeses, croquettes, tortilla espanola, grilled chicken, steak or shrimp, or any other tapa. And of course, if you drink wine, you have got to add some Spanish “vino tinto,” aka red wine, to your meal. This dish adds some extra veggies to your homemade Spanish tapas night that I am sure will be a crowd pleaser.
If you make these Brussels Sprouts Bravas, feel free to leave a comment or share it with me on instagram at @thenutritionfiend or Pinterest at @leangreennutrit. I love hearing from you guys. Cheers!
Brussels Sprouts Bravas
Ingredients
Brussels Sprouts
- 1 lb Brussel Sprouts trimmed and sliced in half
- 2 tbsp Olive Oil
- 1 tsp Salt and Pepper
Garlic Aioli
- 3/4 cup Mayonnaise
- 4 Garlic Cloves minced or grated
- 2 1/2 tbsp Lemon Juice
- Salt and Pepper to taste
Bravas Sauce
- 1 tbsp Olive oil
- 1/2 Yellow Onion chopped
- 3 Garlic Cloves minced
- 14.5 ounce can Diced Tomatoes
- 2 tsp Smoked Paprika
- 1 tbsp Sherry Vinegar
- Salt and Pepper to taste
Instructions
Brussels Sprouts
- Preheat the oven to 400 degrees Fahrenheit. Toss the brussels sprouts with the olive oil, salt, and pepper. Place cut side down on a baking sheet. Bake for 20-25 minutes or until crispy and cooked through.
Garlic Aioli
- Mix together the mayonnaise, garlic, lemon juice, salt and pepper in a bowl using a fork or whisk. Let it sit in the fridge while you make your brussels sprouts and bravas sauce. When the rest of the food is done, remove from the refrigerator and serve over the brussels sprouts with the bravas sauce.
Bravas Sauce
- While the brussels sprouts are cooking, heat a medium sauce pan on low heat. Add the olive oil, onion, and garlic and cook for five minutes until the onion is soft.
- Next add in the tomatoes, smoked paprika, and sherry vinegar and bring to a boil. Once it reaches a boil, turn the heat down and simmer for 15 minutes.
- Carefully spoon your sauce into a high-speed blender or food processor, or use a handheld immersion blender to puree until smooth. Add salt and pepper to taste. Spoon over brussels sprouts with the garlic aioli. Serve and enjoy!
Leave a Reply