Begin by preparing the Brussels sprouts: wash them and trim off the stems. Don’t worry if some leaves fall off; just set them aside.
Bring a pot of salted water to a boil.
Once boiling, add the Brussels sprouts and boil for 15 minutes.
Transfer the sprouts to an ice bath for 5-10 minutes to cool, then drain.
Preheat your oven to 450°F and line a baking sheet with parchment paper. Spread the Brussels sprouts evenly on the baking sheet.
Using the back of a glass or a plate, gently smash the Brussels sprouts to about 1/2 inch thickness.
Brush the smashed Brussels sprouts with olive oil, then sprinkle with sea salt and black pepper.
Bake for 35 minutes, flipping them halfway through.
While the sprouts are baking, prepare the dressing by blending all the ingredients until smooth.
Adjust seasoning as needed, then drizzle the dressing over the cooked Brussels sprouts or serve on the side.
Serve immediately and enjoy the deliciousness!