A smashed veggie makes a tasty side or snack.
You can roast, bake, steam, and fry, but the best way to eat your veggies might be to smash ‘em. Instead of a bowl of chips, you’ll want to reach for a bowl of snackable broccoli. It’s all about the cooking method with smashed veggies.
If you aren’t a big veggie lover, Lisa Danielson says to try the smashing method to give your veg a different texture. Boil, smash, and bake, and the result is deliciously crispy.
Find more from Lisa on Instagram, @veggie_lisa, or on her website, www.veggielisa.com.
The Best Veggies for the Smash Method
- Brussel Sprouts
- Sweet Potatoes
- Broccoli
- Carrots
- Yukon Potatoes
- Radishes
- Cauliflower
METHOD
- Boil the veggies in a large pot of water according to the time chart below. The amount of time you boil the veggies will depend on the type of vegetable you are cooking with. See chart below.
| VEGGIE | BOIL TIME |
| Brussels Sprouts | 10 minutes |
| Sweet Potatoes | 20 minutes |
| Broccoli | 4 minutes |
| Carrots | 12-15 minutes |
| Yukon Potatoes | 30 minutes |
| Radishes | 15 minutes |
| Cauliflower | 5 minutes |
- Remove from the water and place directly into an ice bath, allowing to sit for about 2 minutes. Allow them to dry on a paper towel.
Start Smashing
- Lightly grease a large baking sheet or tray with cooking oil spray. Preheat the oven to 425. Arrange the vegetables onto the sheet LIGHTLY flatten each piece with either a fork or the bottom of a glass.
- Mix together any sauces and herbs you would like to flavor them with. Think butter, olive oil along with some fresh herbs. Pour the mixture over each vegetable. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Bake on 425 until they are golden and crispy (about 15 minutes). Remove from the oven and serve.
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