Master the culinary art of smashing with this fun and flavorful recipe.
A couple of years ago, my uncle—who’s considered the top chef of our family—showed me how to make smashed potatoes. First, we boiled them so they got soft, and then we smashed them with the back of a fork. That way, they crisped up beautifully when roasted in the oven. Did you know that you can use the same method for Brussels sprouts?
For a while, I had grown accustomed to roasting these little veggies whole, but now I know how to crush them so that they get even more crispy and full of flavor. With such a delicious blend of savory and spicy seasonings, plus a sprinkle of fresh Parmesan to top it all off, smashed Brussels sprouts are no joke. They go great with all kinds of mains, whether that’s something plant-based or not. For instance, I’m especially fond of smashed Brussels sprouts with steak, but you could also pair them with a veggie burger.
While this dish is unique, it’s still versatile enough to be served in all kinds of ways. You could even serve it up for brunch with quiche or omelets. So, don’t be afraid to try all the possibilities when it comes to smashed Brussels sprouts. They might be small, but they’re mighty and yummy!
Are fresh or frozen Brussels sprouts better?
Which type of Brussels sprouts you use depends on what you have on hand. While this recipe calls for fresh Brussels sprouts, you might find frozen to be more convenient because they’ll already be washed and trimmed. However, this also means they might require a shorter boiling time, since most frozen veggies are usually blanched. Keep a fork handy while you boil them so that you can poke and see when they’re tender but not falling apart. Check after six minutes or so. As with fresh sprouts, they need to be thoroughly dried before being roasted; otherwise they won’t crisp up.
How do I store leftovers?
Let your leftover smashed Brussels sprouts cool to room temperature and then transfer them to an airtight container. Refrigerate them for up to 4 days before reheating them in the oven at 350°F for 10-15 minutes, until they’re crisp and sizzling again. If you use an air fryer, it will only take 5-10 minutes.
Similar recipes to try
While smashed Brussels sprouts are fun to make and easy to enjoy, there are plenty of other ways to serve them that might tickle your fancy. If you’d like a tangier, richer flavor, try Balsamic Brussels Sprouts—a steadfast classic in my household. Otherwise, if you’d like them to taste a bit lighter and brighter, craft Shaved Brussels Sprouts Salad or Keto Brussels Sprouts Salad With Hot Bacon Dressing for some smoky spice.
Smashed Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts washed and trimmed
- 1 1/2 tablespoons olive oil plus extra for the baking sheet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper optional
- 1/4 cup grated Parmesan cheese optional
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and the Brussels sprouts. Boil for 8 to 10 minutes until they are tender. Drain immediately and plunge into an ice bath. Pat thoroughly dry with paper towels.
- Place the dried sprouts on a lightly oiled baking sheet. Use the bottom of a glass or jar to gently press each sprout until it flattens to about 1/2-inch thick.
- Drizzle the sprouts with olive oil and sprinkle with garlic powder, onion powder, salt, black pepper, and cayenne pepper if desired. Roast in a preheated 425°F oven for 20 to 30 minutes until the edges are crisp.
- If using Parmesan, sprinkle it on the sprouts during the last 5 minutes of roasting to let it melt slightly. Remove from the oven and serve warm.
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