Crispy on the outside and tender in the middle, these smashed Brussels sprouts are the best way to enjoy everyone’s favorite tiny cabbages. Smashing the sprouts flat means more surface area for crisping up in the oven!
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.
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.
Cooking Tip
If you’re having trouble smashing the Brussels sprouts because they are too firm yet, transfer them to a bowl and microwave for 1 to 2 minutes, or return them to the boiling water for a few minutes. Repeat the ice bath process.
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.
FAQs
Smaller Brussels sprouts have a milder flavor; in addition, when you’re making smashed Brussels sprouts, smaller sprouts are easier to smash and require less boiling time.
Yes, you can use frozen Brussels sprouts to make smashed Brussels sprouts. Let them thaw, then skip the boiling and the water bath. The thawed frozen Brussels sprouts should be soft enough to smash without boiling first. If they’re not, microwave them for a minute or two.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
Crispy on the outside, tender in the middle, these smashed Brussels sprouts are the best way to enjoy everyone’s favorite tiny cabbages. Smashing the sprouts flat means more surface area for crisping up in the oven!
Instructions
-
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high heat.
-
Trim Brussels sprouts and remove any discolored outer leaves. Rinse them under cold water.
-
Add the Brussels sprouts to the boiling water; cook them for 8 minutes until they are tender but still bright green (add 1 or 2 minutes to the cooking time if your Brussels sprouts are very large).
-
Drain Brussels sprouts and transfer them to a bowl of ice water to stop the cooking process and cool them down. Drain again and pat them dry. Any leaves that fall off while boiling can go on the sheet pan too.
-
LIne a large sheet pan with parchment paper. Place each Brussels sprout on the sheet pan, stem side down for stability. Gently press each one down with the flat side of a large knife, glass jar, or a sturdy glass. You want to flatten them without completely destroying them. If you find they aren’t smashing easily, transfer to a bowl and microwave for 1 to 2 minutes, or return to boiling water for a couple of minutes, and then repeat the ice bath process.
-
Arrange the smashed Brussels sprouts in a single layer. Drizzle olive oil over them, turning to coat, and season with salt, black pepper, and red pepper flakes if desired.
-
Roast in the preheated oven for 15 minutes, or until they are golden brown and crispy around the edges.
-
Flip Brussels sprouts over and sprinkle with Parmesan cheese. Return the pan to oven and bake for another 5 to 10 minutes or until cheese is melted and Brussels sprouts are golden brown.
-
Remove the roasted smashed Brussels sprouts from the oven, transfer them to a serving platter, and drizzle with balsamic glaze, if desired.
Notes
- Nutrition information includes grated Parmesan cheese. It does not include any other garnishes.
- Make Ahead Idea: The Brussels sprouts can be trimmed, blanched and cooled ahead of time. Refrigerate them for up to 2 days before continuing with the recipe.
- Feel free to try other garnishes, syrups, hot honey, or seasonings. Refer to the post above for ideas.
Nutrition Information
Serving: 4oz., Calories: 137kcal, Carbohydrates: 11g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 429mg, Potassium: 454mg, Fiber: 4g, Sugar: 3g, Vitamin A: 910IU, Vitamin C: 96mg, Calcium: 104mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
#Smashed #Brussels #Sprouts #Rachel #Cooks
Crispy on the outside and tender in the middle, these smashed Brussels sprouts are the best way to enjoy everyone’s favorite tiny cabbages. Smashing the sprouts flat means more surface area for crisping up in the oven!
Recipe Overview
Why you’ll love it: Brussels sprouts are best when they’re crispy, and smashing them first maximizes their crispiness.
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
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.
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.
Cooking Tip
If you’re having trouble smashing the Brussels sprouts because they are too firm yet, transfer them to a bowl and microwave for 1 to 2 minutes, or return them to the boiling water for a few minutes. Repeat the ice bath process.
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.
FAQs
Smaller Brussels sprouts have a milder flavor; in addition, when you’re making smashed Brussels sprouts, smaller sprouts are easier to smash and require less boiling time.
Yes, you can use frozen Brussels sprouts to make smashed Brussels sprouts. Let them thaw, then skip the boiling and the water bath. The thawed frozen Brussels sprouts should be soft enough to smash without boiling first. If they’re not, microwave them for a minute or two.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
Crispy on the outside, tender in the middle, these smashed Brussels sprouts are the best way to enjoy everyone’s favorite tiny cabbages. Smashing the sprouts flat means more surface area for crisping up in the oven!
Instructions
-
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high heat.
-
Trim Brussels sprouts and remove any discolored outer leaves. Rinse them under cold water.
-
Add the Brussels sprouts to the boiling water; cook them for 8 minutes until they are tender but still bright green (add 1 or 2 minutes to the cooking time if your Brussels sprouts are very large).
-
Drain Brussels sprouts and transfer them to a bowl of ice water to stop the cooking process and cool them down. Drain again and pat them dry. Any leaves that fall off while boiling can go on the sheet pan too.
-
LIne a large sheet pan with parchment paper. Place each Brussels sprout on the sheet pan, stem side down for stability. Gently press each one down with the flat side of a large knife, glass jar, or a sturdy glass. You want to flatten them without completely destroying them. If you find they aren’t smashing easily, transfer to a bowl and microwave for 1 to 2 minutes, or return to boiling water for a couple of minutes, and then repeat the ice bath process.
-
Arrange the smashed Brussels sprouts in a single layer. Drizzle olive oil over them, turning to coat, and season with salt, black pepper, and red pepper flakes if desired.
-
Roast in the preheated oven for 15 minutes, or until they are golden brown and crispy around the edges.
-
Flip Brussels sprouts over and sprinkle with Parmesan cheese. Return the pan to oven and bake for another 5 to 10 minutes or until cheese is melted and Brussels sprouts are golden brown.
-
Remove the roasted smashed Brussels sprouts from the oven, transfer them to a serving platter, and drizzle with balsamic glaze, if desired.
Notes
- Nutrition information includes grated Parmesan cheese. It does not include any other garnishes.
- Make Ahead Idea: The Brussels sprouts can be trimmed, blanched and cooled ahead of time. Refrigerate them for up to 2 days before continuing with the recipe.
- Feel free to try other garnishes, syrups, hot honey, or seasonings. Refer to the post above for ideas.
Nutrition Information
Serving: 4oz., Calories: 137kcal, Carbohydrates: 11g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 429mg, Potassium: 454mg, Fiber: 4g, Sugar: 3g, Vitamin A: 910IU, Vitamin C: 96mg, Calcium: 104mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
, Smashed Brussels Sprouts – Rachel Cooks®