Smashed Brussel Sprout Salad

1: Cut the ends off a bunch of brussel sprouts and remove any loose leaves.

2: Add brussel sprouts to a large pot of water and set to medium-high heat.

3: Once the water starts to boil, let the brussel sprouts boil for 10 minutes or until fork tender.

4: Strain the brussel sprouts and rinse with cold water to stop the cooking process.

5: Pat all of the brussel sprouts dry and transfer to an oiled baking sheet.

6: Use the bottom of a jar or cup to smash all of the brussel sprouts.

7: Cover the smashed brussel sprouts in olive oil, garlic powder, and salt.

8: Bake at 425°F for 30 minutes or until crispy.

9: (Optional) Broil for 2-3 minutes for extra crispiness, ensuring they don't burn.

10: For the dressing, combine mayo, unsweetened yogurt, lemon juice, minced garlic, diced red onion, chopped dill, and chopped chives in a bowl and mix.

11: Set the dressing in the fridge for 10 minutes.

12: Once everything is done, combine the brussel sprouts with dressing and enjoy.