Smashed Brussels Sprouts – A Couple Cooks

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.

You’ve cooked your Brussels sprouts every which way: roasted, boiled, sauteed, and raw. But have you tried Smashed Brussels Sprouts? If you’re a Brussels lover, this recipe is a must-try. Boil them, smash them, then roast them with Parmesan cheese until they’re crispy at the edges. It’s like roasted Brussels sprouts taken up two notches, because the interior is creamy and smooth. Here’s how to make them!

Ingredients for smashed Brussels sprouts

Smashed Brussels sprouts are boiled then smashed and roasted in the oven until crispy, much like a smashed potato. It makes them extremely tender and smooth on the inside, and crispy on the outside. Parmesan cheese helps to get even more crisp exterior, and makes little roasty bits where it falls onto the baking sheet. We think it’s a must! Here’s what you’ll need for this recipe:

Brussels sproutsOlive oilGarlic powderOnion powderSalt and pepperParmesan cheese: you can go without it for vegan and dairy free, but we highly recommend using it for the ideal crunchy texture

How to make smashed Brussels sprouts: a few tips!

This smashed Brussels sprouts recipe requires two major steps, so you’ll want to save it for when you have a little extra time. If desired, you can do the boiling step in advance, then roast them when you’re ready to serve (more on that below). Because we’re all about simple cooking, we tried to find a way to get around the boiling step: but it’s required so that the sprouts are smashable. Here are a few tips:

Boil until just tender enough to smash. If you boil Brussels sprouts too long, they can become bitter. You’ll want to keep an eye on these: boil until just tender enough to smash but still bright green. Test one to see if it smashes, then immediately drain them!Pat them dry. You’ll want the sprouts to be as dry as possible before coating them with oil and seasonings. If there’s too much moisture, the sprouts can’t get crispy! Smash ’em! We like using a skillet to smash a few at a time. Just be gentle! Using too much force can mutilate them instead of smashing them. Roast until crispy: no need to flip! Use high heat (450 degrees) and roast until browned and crispy, about 22 to 25 minutes. You don’t even need to flip them: they’ll still get beautifully brown.

A note on the Parmesan cheese

You can make smashed Brussels sprouts without cheese for a dairy-free or vegan spin: they’ll still taste good! But the Parmesan cheese really adds to the crispy texture and savory flavor. If you’re trying to go without, we recommend sprinkling with something savory: nutritional yeast or a vegan Parmesan cheese brand of your choice (or homemade vegan Parmesan).

Also we like shredded Parmesan: the kind that is long shreds! Grated Parmesan is the kind with the powdery texture: it works here, but it doesn’t get as crispy.

Make ahead info

These smashed Brussels sprouts are so delicious, and worth every minute of the prep time. But just like smashed potatoes, they’re a little labor intensive. They’re perfect for holidays like Thanksgiving or Christmas, but they take a bit of prep time. Here are a few notes on make ahead info and how to serve them to a crowd:

You can complete the boiling step in advance. This shaves off a bit of the prep time! Boil them, then refrigerate until you’re ready to roast. Don’t roast them in advance! You’ll want to serve them right from the oven so they’re at peak crispiness. Doubling the recipe? Add to the bake time. If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.

More Brussels sprouts recipes

Love the humble sprout? Here are a few more Brussels sprouts recipes you’ll love to whip up:

This smashed Brussels sprouts recipe is…

Vegetarian and gluten-free.

Print

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Description

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.

1 1/2 pounds Brussels sprouts* (off the stem)
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon each garlic powder and onion powder
Fresh ground black pepper
⅓ cup shredded Parmesan cheese

Preheat the oven to 450 degrees Fahrenheit.
Add 1 tablespoon of kosher salt to a large pot of water and bring it to a boil.
Slice off the tough ends of the Brussels sprouts. Boil the sprouts 6 to 8 minutes** until still bright green but very tender and able to smash gently with the back of a glass (remove one and test it). Drain the sprouts and allow them to steam in a strainer for 3 minutes.
Pat the sprouts dry with a clean towel a few handfuls at a time, and place them in a large bowl (you’ll want them as dry as possible to get the oil to stick). Mix them with the olive oil, kosher salt, garlic powder, onion powder, and black pepper.
Place the Brussels sprouts on a parchment lined-baking sheet. Use a small skillet to gently mash a few at a time until they are gently are smashed but not mutilated (if you smash too hard, they tend to fall apart). Top with the shredded Parmesan cheese.
Place in the oven and bake the Brussels sprouts for 22 to 25 minutes* until they are browned and crispy: no need to flip. Taste and add another sprinkle of salt if necessary. Enjoy immediately. (We don’t recommend roasting these in advance: you’ll want to serve them right from the oven so they’re crispy.)

Notes

*If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.
**Make ahead tip: you can boil the Brussels sprouts in advance and refrigerate until roasting. Make sure to pat dry before adding the oil and seasonings in Step 4.

Category: Side dishMethod: BakedCuisine: American

Keywords: Smashed Brussels sprouts, Smashed Brussels sprouts recipe

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