There are many milestones that we celebrate when we reach adulthood but I think one of the most under-appreciated is when suddenly Brussels sprouts go from “ew, gross” to “best vegetable ever” status. How long it takes: 45 minutes Equipment you’ll need: large pot, sheet pan, and a knife, jar, or glass for smashing the sprouts Servings: 4 I’ll take Brussels sprouts any way I can get them, whether it’s smoky Brussels sprouts, grilled Brussels sprouts, or simple sautéed Brussels sprouts, but I think it’s safe to say that these smashed Brussels sprouts are my current favorite. Just like smashed potatoes, smashed Brussels sprouts are boiled just until they’re tender, then smashed flat before they are crisped up in the oven. This means more of the sprout is in contact with the hot surface of the pan, which means MAXIMUM crispiness!
Reasons to Love Smashed Brussels Sprouts
Weekday or holiday. These Brussels sprouts are one of those side dishes that effortlessly transitions from weeknight to special occasion dinner. If you’re looking for a veggie side for a holiday that’s not a casserole, this is it! Easy and oddly satisfying. Although there are a few steps to making smashed Brussels sprouts, they’re all simple and easy to manage. Plus, the process of smashing the Brussels sprouts is very satisfying. (Just don’t go too crazy—aggressive smashing may result in a mess!) Crispy and flavorful. I know I’ve gone on and on about the crispiness of this recipe, but let’s be real, crispy Brussels sprouts are the best Brussels sprouts and these smashed sprouts deliver. The crispy bits are also the tastiest! Customizable. Oil, salt, and pepper is really all you need to make your Brussels sprouts delicious but there is lots of room for customization. I share some of my favorite ideas below!
Ingredient List
Brussels Sprouts: Look for dark green sprouts that are firm, with tight heads and no yellowing or loose leaves. Smaller Brussels sprouts are sweeter and milder than large ones. The closer they are to all being the same size, the better. Olive Oil: If you prefer another oil for cooking, that’s fine. Kosher Salt and Ground Black Pepper: Add these simple seasonings to taste. Parmesan Cheese: Choose either grated or shredded. Cheese is optional but the nutty, umami flavor pairs so well with Brussels sprouts! Red Pepper Flakes: Also optional! A pinch of red pepper flakes adds a hint of heat to your smashed Brussels sprouts. Remember, a little goes a long way. Balsamic Glaze: Sweet, tangy balsamic glaze is a nice complement to roasted Brussels sprouts. If you have a bottle of balsamic vinegar, you can easily make your own balsamic reduction (glaze). It’s very easy.
How to make Smashed Brussels Sprouts
Preheat the oven to 425°F. Trim the stem end of the Brussels sprouts, remove any yellow leaves, and rinse well under cold water. Boil the Brussels sprouts in a large pot of salted water set over high heat. Cook them for about 8 minutes, or until they’re tender. Drain and transfer to a bowl of ice water, then drain again and pat dry. Place each Brussels sprout on a parchment-lined sheet pan with the stem side down. Gently press each one down with the flat side of a large knife, glass jar, or a sturdy glass. Arrange the smashed Brussels sprouts in a single layer on the pan. Lightly drizzle the smashed Brussels sprouts with olive oil or brush the oil on with a small basting brush. Season them with salt, black pepper, and red pepper flakes, if you’re using them. Roast the sprouts for 15 minutes, or until they’re golden brown and crispy around the edges. Flip the Brussels sprouts and sprinkle with Parmesan cheese, then continue to roast for 5 to 10 minutes, or until the cheese melts and the sprouts are golden brown. Transfer the smashed Brussels sprouts to a serving platter and drizzle with balsamic glaze, if desired.
Dress Up Your Smashed Brussels Sprouts
There are so many ways to enhance or garnish smashed Brussels sprouts! Here are some additional ideas.
Acid: Other sweet, fruity, syrupy vinegars, such as pomegranate molasses (syrup) are delicious with Brussels sprouts, as is a simple squeeze of lemon juice. Tahini Sauce: Drizzle tahini sauce over the Brussels sprouts just before serving for sesame garlic flavor. Honey or Maple Syrup: A touch of sweetness is a delicious way to offset the natural bitterness of Brussels sprouts. Hot honey is wonderful, too (omit the red pepper flakes). Nuts: Finely chopped toasted walnuts or pecans add crunch and nutty flavor to this recipe. Garnishes: Fresh herbs like sage, rosemary, or thyme, pomegranate arils, dried cranberries, and crumbled goat cheese are all excellent with Brussels sprouts.
What to Serve With This Recipe
Serve smashed Brussels sprouts with an entrée like Instant Pot chicken thighs, pork tenderloin with apples and onions, or air fryer meatloaf. If you want to add another side dish, mashed red potatoes or Instant Pot risotto would be perfect.
Make Ahead Ideas
Head start: Trim and blanch (boil in water, cool in ice bath) the Brussels sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator until you’re ready to roast them.
Storage & Reheating Tips
Refrigerate leftover smashed Brussels sprouts in an airtight container for up to 4 days. For best results, reheat them in a 350ºF oven, toaster oven, or air fryer to re-crisp; in a pinch, you can use the microwave. Quick-Start Guide!
