Smashed Brussels Sprouts: 1 Amazing Crispy Recipe

You know, sometimes the simplest vegetables can be the most exciting, right? Especially when you find a way to make them outrageously crispy and delicious. That’s exactly what happened when I landed on this method for Smashed Brussels Sprouts. Forget those bland, boiled sprouts your aunt used to make; this is a whole different ballgame! My Grandma Max – bless her heart – always said that if you’re going to eat your greens, you might as well make them sing. I remember one autumn week, I was staring down a big ol’ bowl of Brussels sprouts and thought, ‘How can I make these more… fun?’ So, I tried boiling them just a tad so they’d smash easier, then roasted the heck out of them. Wowza! The crispy edges, the tender inside… they were a revelation! This recipe is all about turning humble sprouts into a star side dish that everyone, and I mean *everyone*, will ask you for the details on.

Why You’ll Love This Smashed Brussels Sprouts Recipe

Trust me, you’re gonna want to make these over and over again!

• Super Easy to Make: Seriously, minimal fuss for maximum flavor.
• Ridiculously Crispy: That satisfying crunch you dream of!
• Packed with Flavor: Garlic, Parmesan, and perfectly roasted goodness.
• So Versatile: Goes with just about anything you can imagine.
• A Healthy Twist: A delicious way to get your greens in!

Gather Your Ingredients for Smashed Brussels Sprouts

Alright, let’s get our ducks in a row! Here’s what you’ll need to whip up these amazing Smashed Brussels Sprouts. Don’t worry, it’s all stuff you can find at any regular grocery store.

• 1.5 pounds of fresh Brussels sprouts (make sure they’re trimmed!)
• About 2 tablespoons of good olive oil – use what you’ve got!
• 1/2 teaspoon of salt (kosher or sea salt is great here)
• 1/4 teaspoon of black pepper, freshly ground if possible
• 1/2 teaspoon of garlic powder (or more if you’re a garlic fiend like me!)
• Optional, but highly recommended: 1/4 cup of grated Parmesan cheese
• Optional, for serving: A couple of lemon wedges

Step-by-Step Guide to Making Smashed Brussels Sprouts

Alright, let’s get these babies ready to party! This is the part where the magic really happens. It’s super simple, but paying attention to these little steps is what makes all the difference for your Smashed Brussels Sprouts.

Prepping and Boiling the Brussels Sprouts

First thing’s first: grab a big pot and boil some water with a good pinch of salt. While that’s heating up, make sure your Brussels sprouts are all trimmed up – just snip off the tough bottom bit. Pop those sprouts into the boiling water and let them hang out for about 5 to 7 minutes. You want them tender-crisp, not mushy! Drain them really, really well. Seriously, get all that water out; we’re going for crispy, not soggy! If you’re curious about other cooking methods, you can check out how they turn out in an air fryer!

The Art of Smashing Your Brussels Sprouts

Now for the fun part! Spread your drained sprouts out on a baking sheet that you’ve lined with parchment paper (this makes cleanup a breeze!). Grab the bottom of a sturdy glass, or a potato masher if you have one, and gently press down on each sprout. You want to flatten them ’til they’re about half their original thickness, but try to keep them in one piece. Think of it as giving them a gentle, flat hug!

Seasoning and Roasting for Crispy Smashed Brussels Sprouts

Okay, time to get these smashed sprouts seasoned up! Drizzle them all over with your olive oil. Then, sprinkle them with salt, pepper, and that glorious garlic powder. Toss everything gently so each little sprout gets coated. Now, pop that baking sheet into a preheated oven at 400°F (200°C). Let them roast for about 20-25 minutes. About halfway through, give them a little flip. You’re looking for those gorgeous, crispy, golden-brown edges. If you’re using Parmesan cheese, sprinkle it over the top during the last 5-7 minutes of baking. It’ll get all melty and delicious. You can check out other crispy roasted veggie ideas for more inspiration!

Tips for Perfect Smashed Brussels Sprouts

Listen, I’ve made my fair share of Brussels sprouts – some great, some… well, let’s just say they taught me lessons! For the absolute best Smashed Brussels Sprouts, here are a few things I always keep in mind:

First off, pick your sprouts wisely. Look for firm, bright green ones that feel heavy for their size. Avoid any that are yellowing or have lots of brown spots – those are past their prime. Also, make sure you trim all the little tough stems off! For that super crispy texture? Don’t rush the boiling part, but for goodness sake, drain them *really* well. Excess water is the enemy of crispiness! And when you’re smashing, don’t go crazy and turn them into mush. We want them flat enough to get those lovely crispy edges, but still holding together. If you’re ever in a pinch for time, you could try them in the air fryer, too!

Ingredient Notes and Substitutions for Smashed Brussels Sprouts

Okay, so about these ingredients! The olive oil is usually my go-to, but if you’re out, a drizzle of avocado oil or even a neutral-tasting vegetable oil works just fine. For my vegan friends, or if you just don’t have Parmesan on hand, skip it! Or, you can totally use a good vegan Parmesan substitute – there are some amazing ones out there now, perfect for sprinkling on top. You can even check out some other vegan cheese ideas if you’re feeling adventurous!

Serving Suggestions for Your Smashed Brussels Sprouts

Honestly, these Smashed Brussels Sprouts are so good, they could be the star of the show! They’re absolutely perfect alongside roasted chicken or steak. I love serving them with pasta dishes, like a rich creamy Tuscan shrimp linguine, or even as part of a holiday feast. They add a lovely bit of green and that irresistible crunch to any meal!

Frequently Asked Questions about Smashed Brussels Sprouts

Got questions about these crispy little wonders? I’ve got answers!

Can I make Smashed Brussels Sprouts in an air fryer?

Absolutely! If you’re an air fryer fan, you can totally whip up air fryer smashed Brussels sprouts. After you boil and smash them, toss them with the oil and seasonings, then pop them in your air fryer basket. Cook at around 380°F (190°C) for about 15-20 minutes, shaking the basket halfway through, until they’re nice and crispy. They turn out fantastic!

How do I prevent soggy Brussels sprouts when smashing?

Oh, sogginess is the enemy of good sprouts! The key is to drain them SUPER well after boiling. Like, really give them a good shake in the colander. Then, make sure they’re completely dry before you smash and season them. Also, don’t overcrowd your baking sheet when you toss them in the oven; give them space so the hot air can circulate and make them crisp up. For more general tips on crispy sprouts, check out this air fryer Brussels sprouts post!

What’s the best way to store leftover Smashed Brussels Sprouts?

Honestly, these are best eaten fresh right out of the oven when they’re at their crispiest! But if you do have leftovers, let them cool completely and then store them in an airtight container in the fridge for up to 2 days. Reheating them in the oven or an air fryer at 350°F (175°C) for a few minutes will help bring back some of that crunch. They won’t be *quite* as perfect as the first go, but still pretty darn tasty!

Nutritional Information

Just a friendly heads-up that these numbers are estimates, because, you know, we all use slightly different ingredients! This is for one serving of our delicious Smashed Brussels Sprouts:

• Calories: Around 150
• Fat: About 10g (2g saturated)
• Protein: Roughly 6g
• Carbohydrates: About 10g (with 4g fiber!)
• Sodium: Around 400mg

It’s a pretty healthy little side dish, packed with goodness!

Share Your Smashed Brussels Sprouts Creations!

Alright, now it’s YOUR turn to shine! Have you made these Smashed Brussels Sprouts? I’d just *love* to hear all about it! Drop a comment below, tell me what you thought, or even give the recipe a star rating. And if you snap a pic of your delicious creation, tag me on social media – I can’t wait to see your crispy, smashed masterpieces!

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