Smashed Brussels Sprouts
These Smashed Brussels Sprouts cook up in the oven until tender and extra crispy! Enjoy them as is 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!
Ingredients
- 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
Optional Balsamic Glaze - leave out for Whole30 low carb + keto
- 1/4 cup coconut sugar or preferred granulated sweetener
- 1/2 cup balsamic vinegar
Optional for serving + garnish:
- Pomegranate seeds or dried cranberries
- Toasted shelled pistachios a few roughly chopped and some whole
- Freshly cracked black pepper and flakey salt
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Recipe Notes
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.