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!
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.
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.