Unlock the Secret to Perfectly Crispy Smashed Brussels Sprouts Everyone's Obsessed With!

Brussels sprouts: some people grow up disliking them, only to have their world changed by one dish at a restaurant. If you're tired of cauliflower everything and looking for other veggie swaps, look no further. These Crispy Smashed Brussels Sprouts, made with just a handful of ingredients, are easy to make and may become your newest veggie obsession!

Why Smashed Brussels Sprouts?

Smashed Brussels sprouts will give you crispy, caramelized edges. Flattening the Brussels sprouts increases the surface area, allowing them to cook faster. They can be served as a side dish or as a main meal by dipping them in a delicious sauce. They're also a great way to sneak in some greens since they’re hard not to love. Plus, these smashed Brussels sprouts are as fun to make as they are to eat.

Ingredients

2 lbs small Brussels sprouts (fresh or frozen)
Olive oil (or butter for even more flavor)
Parmesan cheese (choose the best quality you can find)
Nutritional yeast (optional, for a cheesy, nutty flavor)
Salt and pepper to taste
Optional seasonings: minced garlic, red pepper flakes, rosemary, thyme

Preparation

Cleaning: Start by carefully cleaning the outer leaves of the Brussels sprouts. Trim the bottom tip, discarding any yellow or faded color leaves, but leave most of the stem intact so that the leaves hold together when smashed. Yes, a few of the outer leaves will fall off naturally; throw these in the pot.

Cooking Instructions

Boil: Bring a large pot of water (½ full) to a boil. Add a pinch of salt. Add 2 lbs small Brussels sprouts and cook until fork-tender, about 10 minutes. Don’t overcook them while boiling. If you do, it’s ok. When finished, run under cold water to stop the cooking process.
Drain and Dry: Once the Brussels sprouts have reached the desired tenderness, carefully remove them from the water using a slotted spoon. Place them on a clean kitchen towel or paper towels to absorb excess moisture. It’s crucial to ensure they are thoroughly dry. Excess moisture can hinder the crisping process during roasting, resulting in less desirable texture. Drain well, then pat as dry as possible. Set them aside in a colander to let them drain and cool for a few minutes.
Preheat: Preheat oven to 425°F (218°C). Preheat oven to 450 degrees.
Smash: Transfer sprouts to a parchment-lined or greased baking sheet and spread them out, leaving some space between each sprout. You want to leave room between the brussels as we’ll be “smashing” them - you may need to spread them out onto 2 baking sheets. Use a cup or a small mason jar (or cup) to gently but firmly smash each Brussels sprout to flatten. The thinner you flatten them, the crispier they will be. For a tender center with crispy edges, lightly smash the Brussels sprouts. If a few of them want to kind of scatter on the pan and not hold together, just tidy them up a bit to form a unified piece.
Dry: Using a few paper towels, pat dry the Brussels sprouts.
Flavor: In a large bowl, whisk together olive oil (1/4 cup), balsamic vinegar (1 1/2 tablespoons), minced garlic (2 cloves), salt (1 1/2 teaspoon), and ground black pepper (1/2 teaspoon). Add brussels sprouts, leek, and toss to coat evenly. Spray or brush each flattened sprout with oil. In a small bowl combine ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper. Sprinkle mixture over the Brussels sprouts. Drizzle with olive oil, and season with salt, black pepper, and red pepper flakes.
Seasoning: Transfer the blanched and dried Brussels sprouts to a mixing bowl. Add the remaining ingredients for seasoning, which may include olive oil, minced garlic, salt, pepper, or any other desired herbs and spices. You can season them however you’d like, but just a little bit of salt, pepper and garlic powder is all you need.
Bake: Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 30 minutes. Roast the smashed brussels sprouts for 25-30 minutes until the edges look golden brown. Bake in the center rack for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussels sprouts are crispy. About halfway through the cooking time, gently flip the Brussels sprouts on the baking sheet or give them a gentle stir. If not crispy and browned at 30 minutes, switch your oven setting to "broil" and cook for 1 or 2 minutes, watching very closely the whole time, until they're golden brown.
Parmesan: Evenly spoon the grated parmesan cheese onto the top of the smashed brussels sprouts. Sprinkle with Parmesan and continue roasting for 10 minutes more. Cover brussels sprouts in grated parmesan (1 cup). Sprinkle with parmesan cheese. Remove from the oven and sprinkle with more Parmesan Cheese.
Serve and Enjoy: Carefully remove the roasted Brussels sprouts from the oven and transfer them to a serving dish. Serve warm and enjoy! Serve immediately after they come out of the oven for the best taste and texture.

Tips and Tricks for Perfect Smashed Brussels Sprouts

Choose Smaller Brussels Sprouts: If possible, opt for smaller Brussels sprouts as they tend to be sweeter and develop a delightful caramelized flavor when roasted.
Frozen Brussels Sprouts: Don’t fret if fresh Brussels sprouts are not available or if you want a convenient option. You can also use frozen Brussels sprouts for this recipe. If using frozen, I generally buy the 12 ounce package that is available from my local grocery store. Frozen brussels sprouts are easier to make because they eliminate the washing, trimming and steaming process, but the fresh ones do turn out crispier. Yes! I have made this recipe several times with both fresh and frozen brussels sprouts, just depending on which one I happen to have on hand.
Experiment with Seasonings: Feel free to get creative with your seasoning choices! Besides the classic olive oil, minced garlic, salt, and pepper, you can add various herbs like rosemary, thyme, or even a pinch of red pepper flakes for a hint of spice. Add your twist to this recipe by switching up the seasoning, or adding some protein.
Space Them Out on the Baking Sheet: To achieve optimal caramelization and prevent steaming, make sure to leave enough space between each Brussels sprout on the baking sheet.
Roast at High Heat: Roasting Brussels sprouts at a high temperature (around 425°F/220°C) helps to bring out their natural sweetness and develop that appealing golden brown color.
Flip or Stir for Even Roasting: About halfway through the cooking time, gently flip the Brussels sprouts on the baking sheet or give them a gentle stir.
Don’t Overcook: Keep a close eye on the Brussels sprouts as they roast. Overcooking can result in a loss of their vibrant green color and a mushy texture.
Coating your brussels sprouts in a good amount of oil and parmesan will prevent the bottom and tops from burning.
Heating up some leftovers? This is best done in an oven or toaster oven to re-crisp the cheese on top.

Serving Suggestions

These can be served as a side dish or a main meal by dipping them in a delicious sauce. The green sauce I served the smashed Brussels sprouts with is pesto mayo! Just mix 1 part pesto and 1 part mayo. Crispy Smashed Brussels Sprouts will really compliment any meal. Alternatively, you can enjoy them as an appetizer or meal with a lovely dipping sauce. I am certain a side of homemade ranch or Sriracha mayo would be perfect. If you are looking to keep the meal low-carb and keto friendly, serve these beauties up with my Easy Chicken and Mushrooms, Cheesy Broccoli Stuffed Chicken, or my Citrus Honey Glazed Salmon.

Storage and Reheating

You can store any leftovers in an airtight container in the fridge for up to 4 days. You can keep these smashed Brussels sprouts stored in an airtight container in the fridge for about 3 to 4 days. If you happen to have any leftovers, don’t worry! You can reheat them in the oven for a few minutes to restore their crispy texture. Reheat in the oven or air fryer for best results.

Are Smashed Brussels Sprouts Healthy? Low Carb?

These smashed Brussels are a GREAT way to sneak in some greens, as they’re hard not to love. They are coated in cheese, which may not work for you depending on your eating plan. Brussels sprouts make a great addition to a ketogenic diet! They are low carb and full of fiber and nutrients. Not all Brussels sprouts recipes are keto friendly as sometimes there are added carbs.

Read also: Easy Low-Carb Cheese Crackers

Alternative Cooking Method: Air Fryer

Sure, this is a great way to prepare these smashed Brussels sprouts. All you have to do is follow the directions; then air fry Brussels sprouts for about 15 minutes at 350F.

Read also: Magnesium Supplements for Keto

tags: #keto #smashed #brussel #sprouts #recipe