These smashed Brussels sprouts require just 4 ingredients and come out flavorful and so crispy. It’s hard to stop snacking on them straight from the baking sheet. After trying this recipe, you will never look at the Brussels sprouts the same again!
Smashed Brussels sprouts
So what are smashed Brussels sprouts? Just like smashed potatoes, brussel sprouts are cooked (in this recipe, I recommend steaming), smashed until flat, and then baked until beautifully browned and perfectly crispy.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy recipe:
- Brussels sprouts – fresh, not frozen!
- olive oil – coats the Brussels sprouts and makes them crispy, you don’t have to use good quality olive oil for this recipe
- parmesan cheese – freshly grated tastes better
- garlic powder – I prefer using garlic powder and not fresh garlic because fresh garlic can burn in a hot oven and become bitter
- salt and pepper
What you could also add? cayenne pepper or red pepper flakes for some heat or grated lemon zest. Hot honey would be delicious served with these sprouts.
How to make smashed Brussels sprouts step by step
STEP 1: Clean the Brussels sprouts and remove the discolored outer leaves. Steam brussel sprouts for 15 minutes or until soft (you can also boil them in water for about 15 minutes but I’ve found they are less watery and more crispy when steamed).
STEP 2: Preheat the oven to 425°F (220°C), and place the rack one shelf above the center of the oven.
Remove them from the water onto a clean kitchen towel. Pat them dry.
STEP 3: Transfer to a baking sheet (preferably dark-colored when possible), don’t line it with parchment paper.
Toss with olive oil, garlic powder, and half of the parmesan. Season well with salt and pepper.
STEP 4: Smash with a flat glass.
STEP 5: Sprinkle with the remaining parmesan.
STEP 6: Bake for 25 minutes or until browned and crispy. Every oven bakes differently so keep an eye on them after 20 minutes so they don´t get too dark.
Enjoy!
Storage
These smashed Brussels sprouts reheat very well but will not be 100% as crispy as freshly baked. If you want to reheat them, bake them at 350°F (180°C) until warm and crispy. Air fryer would be perfect for reheating them (at 325°F/160°C). They taste very good but are not perfectly crispy.
How to make them ahead: you could steam (or boil) brussel sprouts and store them for up to 3 days in the fridge or until ready to bake. Bake them just before serving.
I don’t recommend freezing these brussel sprouts – they will be too soft.
Top Tips
- don´t overcook brussel sprouts – they should be soft enough to be smashed, not more or they will end up mushy
- keep an eye on them at the end of the cooking time so they won´t burn
- steaming is really better than boiling – brussel sprouts come out less watery and get more crispy in the oven
- you don´t have to have a professional steamer – two pots and a colander or a sieve work just fine, just keep in mind if the lid or the second pot doesn´t fit the first pot very tightly, the cooking time may be longer because the steam will escape
- why are my Brussels sprouts not crispy? possible reasons: lining baking sheet with parchment paper, not draining brussel sprouts well, too short baking time, crowding the pan
More Brussels sprouts recipes
- parmesan roasted Brussels sprouts (similar recipe to this, but Brussels sprouts are not smashed)
- Brussels sprouts with pineapple and pecans
- Brussels sprouts gratin
- shaved Brussels sprouts salad
- roasted Brussels sprouts and bacon
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Smashed Brussel Sprouts
składniki
- 1 pound (450g) brussel sprouts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/3 cup (35g) grated parmesan cheese
- salt and pepper to taste
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wykonanie
- Clean the brussel sprouts and remove the discolored outer leaves. Steam brussel sprouts for 15 minutes or until soft (you can also boil them in water for about 15 minutes but I've found they are less watery and more crispy when steamed).
- Preheat the oven to 425°F (220°C), place the rack one shelf above the center of the oven.
- Remove them from the water to a clean kitchen towel. Pat them dry really well.
- Transfer to a baking sheet (preferably dark-colored when possible), don’t line it with parchment paper.
- Toss with olive oil, garlic powder, and half of the parmesan. Season well with salt and pepper.
- Smash with a flat glass.
- Sprinkle with the remaining parmesan.
- Bake for 25 minutes or until browned and crispy. Every oven bakes differently so keep an eye on them after 20 minutes so they don´t get too dark.
- Enjoy!
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