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Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
Reasons You’ll Love This Recipe
- Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
- Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
- Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!
Crispy Smashed Brussels Sprouts
Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!
Crispy Brussels Sprouts Ingredients
You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.
- Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
- Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
- Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
How to Make Smashed Brussels Sprouts
These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!
- Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
- Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
- Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.
Tips and Variations for the Best Brussels Sprouts
This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.
- Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet.
- Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
- Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven.
- Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking.
- Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.
Storing Leftover Smashed Brussels Sprouts
- Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card.
- In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
- To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.
More Delicious Sides
A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!
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Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
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Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
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Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
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Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
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Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.
Calories: 168kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 29mgPotassium: 441mgFiber: 4gSugar: 2gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
