Wash and prep the Brussels sprouts and potatoes then boil the potatoes starting in cold water, cooking for around 25-30 minutes or until tender
Steam the Brussels sprouts as they take up a lot of water, or boil them but let them air dry before using
Smash the sprouts and potatoes using a cup lined with baking paper over a lined tray
Season with oil, salt and the spices (basil/oregano/thyme, garlic + onion powder, smoked paprika, white pepper, and nutritional yeast)
Roast at 200°C until crispy
Mix the dressing ingredients together (vegan mayo, vegan yoghurt, lemon juice, fresh parsley, and fresh chives)
Add the cooled veggies to the dressing and combine
Dress with the garnishes (crispy onions) and serve
