Smashed Brussels Sprouts Crispy

Crispy on the outside and tender inside these smashed Brussels sprouts are always my answer when I need a crowd-pleasing side and have fresh veggies to use up. Roasting after boiling brings out a deep nutty flavor and irresistible crunch—perfect for holiday spreads or simple weeknight dinners.

I started making these smashed Brussels sprouts for my picky eaters—they were hooked after one bite and now we fight over the crispiest bits at the edge of the pan.

Ingredients

• Brussels sprouts: about one pound choose firm bright green heads for the best texture and flavor
• Olive oil: look for extra virgin or cold-pressed the richness lends flavor and helps create golden crispiness
• Sea salt: pick a flaky sea salt or kosher salt to bring out natural vegetable sweetness
• Black pepper: freshly ground is best for punchy flavor that perks up every bite
• Garlic powder: use pure garlic powder for a fragrant boost or substitute with fresh minced garlic for more bite
• Smoked paprika: optional but highly recommended for a subtle smoky layer opt for Spanish smoked paprika if available
• Grated Parmesan cheese: can be omitted for dairy-free or swapped for vegan cheese alternatives adds nutty saltiness and extra crisp crust

Instructions

Preheat and Prep:

Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and promote even browning.

Boil Brussels Sprouts:

Fill a large pot with water and a generous pinch of salt. Add the trimmed Brussels sprouts and boil for about eight to ten minutes until just fork-tender. This step softens the sprouts so they smash without falling apart.

Drain and Cool:

Pour sprouts into a strainer and let them sit for a few minutes so excess water evaporates. Pat dry with a kitchen towel for extra crisp results.

Smash the Sprouts:

Spread the sprouts on your prepared baking sheet. Using the bottom of a sturdy glass or a potato masher press each one down gently until flattened. Take care not to break them into pieces as they should hold together.

Season Generously:

Drizzle olive oil over the smashed sprouts then sprinkle evenly with sea salt black pepper garlic powder and smoked paprika if using.

Coat and Arrange:

Use tongs or your hands to toss the sprouts so they are well coated. Arrange them in a single layer on the sheet for maximum crispiness.

Add Cheese If Desired:

Sprinkle grated Parmesan cheese over the sprouts for a savory crust. For dairy-free leave this out or use a vegan cheese alternative.

Roast to Perfection:

Place the sheet in the oven for twenty to twenty-five minutes flipping halfway through. Watch for deeply golden crispy edges and tender centers.

Serve Hot:

Transfer to a platter and enjoy immediately for peak texture and flavor.

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Brussels sprouts have always been my secret weapon veggie. Watching my family devour them when made crispy like this is a little triumph—especially because my mom once swore nobody liked sprouts except her. Parmesan is my favorite optional addition because it brings everything together with a salty crunch.

Storage Tips

Cool leftovers completely before placing in an airtight container. Refrigerate for up to three days and reheat in a hot oven for best texture—avoid microwaving if you prefer them crispy. For longer storage wrap tightly and freeze for a month then roast straight from the freezer for a quick snack.

Ingredient Substitutions

Swap olive oil for avocado oil for a lighter taste. Smoked paprika may be replaced with regular or sweet paprika if you want less smoke. Nutritional yeast works for a umami vegan cheese flavor. For an herby twist try sprinkling with dried thyme or rosemary.

Serving Suggestions

These smashed sprouts love to share a plate with roasted meats grain bowls or sandwiches. Sprinkle chili flakes for heat drizzle with lemon juice for brightness or pile atop creamy polenta as a main course. For parties serve them with a tangy yogurt dipping sauce.

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Finish these sprouts with a pinch of lemon zest or extra grated cheese for a festive presentation. Serve hot and savor every crispy bite while they last.

Recipe Help & Support

→ How do I ensure Brussels sprouts are crispy?

After smashing and seasoning, roast at high heat and broil briefly to achieve maximum crispiness.

→ Can I make smashed Brussels sprouts dairy free?

Yes, omit Parmesan or use a dairy-free cheese alternative for a vegan-friendly option.

→ Is parchment paper necessary for roasting?

Parchment paper prevents sticking and promotes even roasting, making cleanup easier.

→ Can I use other seasonings?

Feel free to add chili flakes, lemon juice, or your favorite herbs for extra flavor and variety.

→ How do I choose Brussels sprouts for smashing?

Select firm, fresh sprouts. Halve larger ones for even cooking and smashing.

→ Are smashed Brussels sprouts gluten-free?

Yes, this dish is naturally gluten-free. Confirm cheese packaging for potential cross-contamination.