These Smashed Brussels Sprouts made two different ways cook up in the oven until tender and extra crispy! Enjoy them as is sprinkled with some parmesan or dress them up for the holidays in the optional sweet balsamic glaze then top with crunchy pistachios and pomegranate seeds. They make the perfect healthy and festive side dish and are a fun and delicious way to make roasted Brussels sprouts extra crispy! Naturally gluten-free, vegan, low carb, keto, paleo & Whole30 compliant!
PIN HERE for later and follow my boards for more recipe ideas
Crispy Smashed Brussels Sprouts Recipe
Looking for a simple and flavorful side dish that everyone will be swooning over for game day? These Crispy Smashed Brussels Sprouts are easy to make and a fun twist on regular roasted Brussels sprouts. The Brussels sprouts are boiled until soft then roasted in the oven with your favorite seasonings until fluffy with light caramelized edges.
Serve them as is for any busy weeknight or dress them up or dress them up for the holidays in the optional sweet balsamic glaze then top with crunchy pistachios and pomegranate seeds. They make the perfect healthy and festive side dish or appetizer and are a fun and delicious way to make roasted Brussels sprouts extra crispy!
Why you’ll love this tasty side dish
If your family is craving healthy comfort food, they are sure to fall in love with this dish as soon as they smell these crispy vegetables in the oven. They make the perfect easy side dish for Thanksgiving, Christmas, or any weeknight meal.
You can pair them with your favorite protein and they are naturally low carb, low in calories and high in nutrients. Also known as superfood veggies that also fit perfectly if you are following a paleo, gluten free, keto, vegan or Whole30 diet.
Ingredients you need
- Brussels Sprouts: you’ll need 1.5 lbs of Brussels.
- Avocado oil: or olive oil.
- Salt: You can use fine sea salt or kosher salt. Season generously to taste.
- Black pepper: We like to use freshly ground black pepper for the best flavor.
- Garlic Powder: For depth of flavor.
- Smoked paprika: you’ll need just 1/4 teaspoon. or to taste.
- Parmesan: Dairy-free or regular.
For the optional Balsamic glaze (omit for Whole30, low carb and keto)
- Coconut sugar or preferred granulated sweetener
- Balsamic vinegar
For garnish:
- Pomegranate seeds or dried cranberries
- Toasted shelled pistachios
How to make Smashed Brussels Sprouts
- Preheat oven: Preheat the oven to 425F and line a large baking sheet (or 2 as needed) with parchment, for easier clean up. Bring a large pot of salted water to a boil.
- Prepare and boil the Brussels Sprouts: Meanwhile, trim off the brown ends of the sprouts and remove any yellow outer leaves. Once the water is boiling, add the sprouts and cook for 10-12 minutes, or until tender.
- Drain: Grab a large bowl and fill with ice water. Once the sprouts are done, drain and add the sprouts to the ice water bowl. Once they are cool enough to handle, drain and transfer to a clean dish towel and pat dry.
- Smash the sprouts: Use the bottom of a sturdy glass, jar or cup to press down and smash each sprout.
- Spread on baking sheet: Place the sprouts on the prepared baking sheet. Drizzle with oil, salt, black pepper, garlic powder, smoked paprika and toss to coat. Spread them evenly out on the pan.
- Roast: Roast for 15 minutes, then flip. Bake again for another 12-18 minutes, or until crisp with a deep brown and lightly charred and crisp on the outer leaves, keeping a close watch near the end to avoid too much burning.
- Make the optional sauce: Meanwhile, in a medium saucepan, combine the balsamic vinegar and coconut sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the glaze is thick and syrupy, about 20 minutes..
- Garnish and serve: Transfer cooked sprouts to a large bowl or platter. Drizzle some balsamic reduction over the roasted sprouts. Sprinkle with pomegranate seeds or dried cranberries and garnish with some freshly cracked black pepper and flakey sea salt and serve immediately with a side of the remaining balsamic glaze.
Tips for Success
- Trim the ends: Cut off the bottom stem and then remove and discard any outer layers that are discolored. Slice the Brussels sprouts in halve, or even quarter them into uniform pieces to ensure they all cook evenly.
- Smash Carefully: If you put too much pressure on the sprouts, you might cause them to break apart. If this happens, your Brussels won’t get that crispy-soft combination.
- Let Brussels Dry for Maximum Crispiness: After you smash the Brussels sprouts, let them sit for a bit before putting them in the oven to make them come out even more crispy.
- Don’t Crowd the Baking Pan: Make sure you’re not putting too many Brussels sprouts on your baking sheet at once. It’s better to work in batches. If the sprouts are too crowded, they won’t get as crispy.
- Preheat the oven: Be sure to preheat your oven, don’t skip that step.
- Rotate the pan halfway through: Rotate the pan and use tongs to flip your sprouts halfway through the cooking process. This ensures crispiness all around!
Variations
- Crispy Brussels Sprouts With Parmesan. Sprinkle vegan (or regular if not dairy-free) Parmesan cheese over the Brussels sprouts.
- Bacon: Cut some vegan bacon into 1/2-inch pieces, and sprinkle around the Brussels while they are roasting.
Serving suggestions
Roasted Brussels Sprouts go so well with any protein or your favorite roasted vegetables. We love pairing these tender sprouts with one of the following sides!
- Salad: Our Thanksgiving Salad is a great dish to serve with this Brussels sprouts. It’s tossed in a tangy Dijon vinaigrette that really ties it all together.
- Soup: This Easy Pumpkin Soup is a must-make! It pairs perfectly with air fried sprouts to give you an ultra flavorful and nutritious vegan dinner.
- Protein: If you’re not vegan or vegetarian, we highly recommend serving this easy side dish with a hearty chicken recipe like this Easy Grilled Chicken or Air Fryer Turkey Breast. Such a healthy and satisfying meal!
How to Store
Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
Can you freeze Brussels Sprouts?
Yes, the great thing about making roasted veggies is that you can make them ahead of time and freeze them for meal prep.
How to freeze
Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
More easy vegetable side dishes you will love:
These Smashed Brussels Sprouts made two different ways cook up in the oven until tender and extra crispy! Enjoy them as is sprinkled with some parmesan or dress them up for the holidays in the optional sweet balsamic glaze then top with crunchy pistachios and pomegranate seeds. They make the perfect healthy and festive side dish and are a fun and delicious way to make roasted Brussels sprouts extra crispy! Naturally gluten-free, vegan, low carb, keto, paleo & Whole30 compliant!
- 1 ½ - 2 pounds Brussels sprouts
- 1 ½ - 2 tablespoons avocado oil or olive oil
- 1/2 teaspoon fine grain sea salt OR kosher salt or to taste
- 1/4 teaspoon freshly cracked black pepper or to taste
- ¼ smoked paprika or to taste
- 1/4 cup coconut sugar or preferred granulated sweetener
- 1/2 cup balsamic vinegar
- Pomegranate seeds or dried cranberries , optional for serving
- Toasted shelled pistachios a few roughly chopped and some whole, , optional for serving
- Freshly cracked black pepper and flakey salt
- 1/4 cup grated Parmesan (dairy-free or regular) , plus more for garnish
- Freshly cracked black pepper and flakey salt
- Creamy dip of choice , for serving
- Preheat the oven to 425F and line a large baking sheet (or 2 as needed) with parchment, for easier clean up. Bring a large pot of salted water to a boil.
- Meanwhile, trim off the brown ends of the sprouts and remove any yellow outer leaves. Once the water is boiling, add the sprouts and cook for 10-12 minutes, or until tender.
Grab a large bowl and fill with ice water. Once the sprouts are done, drain and add the sprouts to the ice water bowl. Once they are cool enough to handle, drain and transfer to a clean dish towel and pat dry. Use the bottom of a sturdy glass, jar or cup to press down and smash each sprout.
- Place the sprouts on the prepared baking sheet. Drizzle with oil, salt, black pepper, garlic powder, smoked paprika and toss to coat. Spread them evenly out on the pan.
- Roast for 15 minutes, then flip. Bake again for another 12-18 minutes, or until crisp with a deep brown and lightly charred and crisp on the outer leaves, keeping a close watch near the end to avoid too much burning.
- Meanwhile, in a medium saucepan, combine the balsamic vinegar and coconut sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the glaze is thick and syrupy, about 20 minutes.
- Transfer cooked sprouts to a large bowl or platter. Drizzle some balsamic reduction over the roasted sprouts. Sprinkle with pomegranate seeds or dried cranberries and garnish with some freshly cracked black pepper and flakey sea salt and serve immediately with a side of the remaining balsamic glaze.
Preheat the oven to 425F and line a large baking sheet (or 2 as needed) with parchment, for easier clean up.
Bring a large pot of salted water to a boil.
Meanwhile, trim off the brown ends of the sprouts and remove any yellow outer leaves.
Once the water is boiling, add the sprouts and cook for 10-12 minutes, or until tender.
Grab a large bowl and fill with ice water. Once the sprouts are done, drain and add the sprouts to the ice water bowl.
Once they are cool enough to handle, drain and transfer to a clean dish towel and pat dry.
Use the bottom of a sturdy glass, jar or cup to press down and smash each sprout.
Place the sprouts on the prepared baking sheet.
Drizzle with oil, salt, black pepper, garlic powder, smoked paprika and parmesan. Toss to coat.
Spread them evenly out on the pan.Roast for 15 minutes, then flip. Bake again for another 12-18 minutes, or until crisp with a deep brown and lightly charred and crisp on the outer leaves, keeping a close watch near the end to avoid too much burning.
Transfer cooked sprouts to a large bowl or platter. Garnish with a sprinkle of grated Parmesan and serve with your favorite creamy dip.
How to Store
Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
How to freeze
Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
Photography by: Casey Colodny / The Mindful Hapa
Casey -
So delicious and easy to whip up as a tasty appetizer. the smaller brussel sprouts worked better for me to get that extra crispy crunch!