How to make it:
1. Prep your sprouts
Give your brussels a wash. Slice any big ones in half so they cook evenly.
2. Boil 'em
Simmer in boiling water for 7 minutes until just tender. Drain, then chill them out in cold water.
3. Smash 'em
Pop them on a lined oven tray and gently press down with a jar or sturdy glass, flatten slightly, don’t squash into oblivion.
4. Season & bake
Drizzle with olive oil, season with salt, pepper, and a pinch of paprika or chilli if you like things spicy. Roast at 180°C for 20 minutes, flipping halfway for max crisp factor.
5. Make the salsa verde
In a bowl, mix chopped coriander and spring onions with olive oil, lime juice, salt, and pepper. Let it sit and soak up all that zingy goodness.
6. Assemble your tacos
Warm your tortillas. Slather on hummus or chipotle mayo, pile on the crispy sprouts, spoon over that vibrant salsa verde, and top with some cheeky pickled onions.