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Close-up top shot of a white bowl filled with roasted and smashed brussels sprouts topped with pomegranate seeds and pistachios with two golden spoons

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!

Course Side Dish
Cuisine American
Keyword Brussels sprouts, keto, low carb, oven, paleo, roasted, roasted vegetables, smashed brussels sprouts, thanksgiving, thanskgiving side dish, vegetarian, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 72 kcal
Author Kelly


  • 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


  1. 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.
  2. 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.
    Top view of trimmed Brussels sprouts on a wooden cutting board with a knife
  3. 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.

  4. 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.
    Top shot of a baking sheet lined with parchment paper with raw brussels sprouts
  5. 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.
    Top shot of a baking sheet lined with parchment paper with roasted smashed brussels sprouts
  6. 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.
  7. 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.
    Top shot of a white round platter filled with roasted and smashed brussels sprouts topped with pomegranate seeds and pistachios

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.

Nutrition Facts
Smashed Brussels Sprouts
Amount Per Serving (1 serving)
Calories 72 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 2g2%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.