If you are the person in your household who tries to get to the sheet pan of roasted Brussels sprouts first to snag the darkest, crispiest ones before anyone else can get to them, then smashed Brussels sprouts are the side dish for you. (You’ll also adore these crispy Brussels Sprouts Chips.) The “smashed” technique we’re deploying here is not new. I borrowed it from smashed potatoes, which are a steakhouse favorite and outrageously delicious, even if like me, you aren’t usually a white potato fan. It’s the power of the crispy! Smashing consists of first parboiling the Brussels sprouts in salted water to soften them up a bit (not enough to fully cook them through), arranging them on a baking sheet, then with the bottom of a sturdy drinking glass, pressing on them firmly (a.k.a. smashing them) to spread them out. The smash increases the surface area of each Brussels sprout. Then, they go into the oven to roast. More surface area = more caramelization = more crispy = MAX DELICIOUS. Whether you are Brussels sprouts shy or their biggest fan, I hope you’ll give this “smashed” style a try. The B. sprouts skeptics will appreciate the light char from the oven and (should you so choose to add it) the sprinkle of Parmesan cheese. The aficionados will appreciate the smash-and-roast as a new, more elevated way to enjoy Brussels sprouts. While I adore everyday recipes like these classic Oven Roasted Brussels Sprouts, these Sautéed Brussels Sprouts, and lately Roasted Frozen Brussels Sprouts, every now and again, it’s fun to try something different.
How to Cook Smashed Brussels Sprouts
Grab yourself a bag of Brussels sprouts and drinking glass with a sturdy bottom (a short water glass, wide-bottomed coffee mug, or a pint glass all work well). It’s time to get smashing!
The Ingredients
Brussels Sprouts. A misunderstood vegetable that truly shines when roasted. In this recipe, they turn delightfully crisp on the outside and melt-in-your-mouth tender on the inside. Plus, they’re packed with fiber, Vitamin-K, and Vitamin-C. Olive Oil. Helps the sprouts become crispy and keeps them from burning. Be generous to make sure your sprouts caramelize but do not burn. Spices. Salt and pepper provide just the right amount of seasoning for the sprouts. I also added red pepper flakes to give them a little kick. Parmesan. A shower of freshly grated Parmesan cheese is the final flourish these Brussels sprouts need to become addictively tasty. If you’d like to make the recipe vegan (meaning no cheese), feel free to omit it. Lemon Juice. While optional, I highly recommend a squeeze of fresh lemon juice for freshness and brightness.
The Directions
Recipe Variations
Once they come out of the oven, you can take a note from my Maple Bacon Brussels Sprouts and top the smashed Brussels sprouts with bacon (or with bacon and cheese if you are feeling so inclined).
Or, follow the lead of these Roasted Brussels Sprouts with Garlic and scatter a few cloves of garlic onto the pan with them prior to popping them in the oven.
Smashed Brussels Sprouts with Bacon. For max control of your bacon crispness, scatter crumbled pieces of Oven Baked Bacon or Air Fryer Bacon over the top of the cooked smashed sprouts prior to serving. To make smashed Brussels sprouts with bacon and cheese, scatter a handful of your favorite cheese over the top during the last few minutes of baking. You also can play around with chopping bacon and scattering it around the Brussels sprouts prior to baking them to save yourself a pan to wash. Smashed Brussels Sprouts with Cheese. I love adding Parmesan. Smashed Brussels sprouts with mozzarella, fontina, or even dollops of burrata if you are feeling fancy would be scrumptious. Smashed Brussels Sprouts with Balsamic. Drizzle 1 tablespoon of balsamic vinegar over the Brussels sprouts during the last 5 minutes of baking. (If you’re a fan of balsamic, give these Balsamic Brussels Sprouts a try.) Vegan Smashed Brussels Sprouts. No real changes here! Smashed Brussels sprouts are naturally, deliciously vegan—simply make them with no cheese.
Make Ahead and Storage Tips
To Make Ahead. Trim your Brussels sprouts up to 2 days in advance, and store them in the refrigerator. To Store. Place smashed sprouts in an airtight storage container in the refrigerator for up to 4 days. To Reheat. Gently rewarm sprouts on a baking sheet in the oven at 350 degrees F until hot. To Freeze. Store Brussels sprouts in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Brussels sprouts can become soggy once frozen, but they’ll recrisp decently in the oven.
Recommended Tools to Make This Recipe
Rimmed Baking Sheets. If you frequently roast veggies, having a good baking sheet is essential. Saucepan. A cooking tool that you’ll use constantly. Citrus Juicer. The ideal way to juice limes and lemons.
While not an original motivator for making this crispy Brussels sprouts recipe, I also discovered a happy byproduct to cooking it. The “smashing” is an excellent way to release any pent up energy you might have. Cheers to a recipe that’s satisfying to cook and even more satisfying to eat! If you try this recipe, please leave a comment to let me know how it turned out! Your comments and 5-star ratings are so important to this site, meaningful to me, and helpful to others!
