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Splash of Taste – Vegetarian Recipes

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Home / Vegetarian

Smashed brussels sprouts recipe

Published December 25, 2022 | Updated December 25, 2022 | By Mandy & Jane

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Crispy smashed Brussels sprouts image for Pinterest.
Crispy smashed Brussels sprouts image for Pinterest.

Cheesy, crispy, and thoroughly delicious, our crispy smashed Brussels sprouts recipe is always a huge hit! Each bite is packed with flavor, offering a unique blend of salty, sweet, and savory notes. Transform your ordinary Brussels sprouts into a tasty treat!

Roasted smashed Brussel sprouts on a baking sheet.

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We hate food waste and are always on the lookout to repurpose ingredients. We’ve made smashed potatoes which are delicious, so when we had leftover sprouts, we knew what to do and they are now one of our favorite ways to cook Brussels sprouts!

Why you’ll love this easy recipe

  • There’s no reason to waste Brussels sprouts anymore!
  • Kids love the cheesy flavor and it’s a great way to get them to eat their veggies.
  • They make a great snack or side dish, and you can even make an air fryer version of them!
  • All the ingredients are 100% vegetarian.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below.

Ingredients needed, garlic powder, salt and pepper, olive oil, Brussels sprouts, red pepper flakes, and vegetarian Parmesan cheese.

Move over roasted Brussels sprouts, this recipe is packed full of flavor and transforms people’s opinions of this underrated vegetable!

How to make crispy smashed Brussels sprouts with step by step instructions

It’s easy to make smashed Brussels sprouts with Parmesan if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 425°F/220°C.

Bring a large pot half full of salted water to a boil (use just half the salt) and add Brussels sprouts and boil until bright green and tender, approximately 5 – 10 minutes.

Drain completely and pat dry.

Add the sprouts to a mixing bowl and add olive oil, red pepper flakes, garlic powder (use fresh garlic if you prefer), half of the vegetarian grated Parmesan cheese, the other half of the salt, and pepper, and toss to coat evenly.

Brussels sprouts tossed in the cheese and seasoning, in a bowl.
Toss your parboiled sprouts in olive oil, red pepper flakes, garlic powder, vegetarian Parmesan cheese, salt, and pepper.
Smashing the Brussels sprouts with a jar.
Press down on the sprouts with the bottom of a jar and then place them in the oven.
Roasted smashed Brussel sprouts on a baking sheet.
Bake for 18 – 20 minutes, and broil for extra crispiness.

Place your sprouts on a rimmed baking sheet lined with parchment paper in a single layer and, using a sturdy glass, mason jar, or the back of a fork, press down on each Brussels sprout to flatten and smash them.

Roast for 15 minutes, remove them from the oven and flip them over, put them back in the oven and bake for a further 8 – 10 minutes until the sprouts are crispy.

If you like your smashed sprouts with really crispy edges, then broil them for a few minutes until you reach your preference of crispiness.

Transfer the Brussels sprouts to a serving bowl, sprinkle with the remaining vegetarian Parmesan cheese, and serve and enjoy!

Smashed Brussels sprouts in a serving bowl.

Recipe notes and expert tips

  • Boiling
    Don’t skip parboiling the Brussels sprouts or they will not be light and fluffy but be careful not to overboil or you’ll end up with soggy Brussels sprouts.
  • Make them vegan
    The only ingredient that may not be vegan is the vegetarian Parmesan cheese, so simply use plant-based cheese instead.

Recipe variations

There are lots of different ways to make and eat Brussels sprouts, here are a few variations for you to try.

  • Add lemon juice and lemon zest to give a tasty zest.
  • Drizzling balsamic glaze over the cooked sprouts gives a sweet layer that’s SO good!

What to serve smashed Brussels sprouts with

We love snacking on smashed Brussels sprouts along with roasted baby potatoes and dipping them in our favorite dipping sauces.

  • Sour cream and chives
  • Sriracha aioli
  • Pesto aioli
  • Blue cheese dressing
  • Ranch dressing
  • Garlic dip
Crispy smashed Brussels sprouts fresh out of the oven on a baking sheet.

More easy Brussels sprouts recipes for you to try at home

If you love this easy recipe, then why not try these?

  • Cheesy Brussels sprouts bites
  • Honey sriracha Brussels sprouts
  • Balsamic vinegar roasted Brussels sprouts
  • Brussels sprouts sliders
  • Frozen Brussels sprouts in the air fryer
Sriracha honey Brussels sprouts in a bowl.

Honey sriracha Brussels sprouts recipe

Cheesy Brussels sprouts bites appetizer in a serving bowl.

Crispy cheesy Brussels sprouts bites

Brussels sprouts sliders on a serving dish.

Vegetarian Brussels sprouts sliders recipe

Roasted Brussels Sprouts.

Balsamic roasted Brussels sprouts

Brussels sprouts cooked and ready to eat.

Air fryer frozen Brussels sprouts

Smashed Brussel sprouts on a baking sheet ready to eat.
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Crispy smashed Brussels sprouts recipe

This Crispy Smashed Brussels Sprouts Recipe is a game-changer in the world of vegetable side dishes. No need to worry about soggy, underseasoned sprouts! These crispy beauties are perfectly seasoned and cooked until golden brown for maximum flavor. Not only is this recipe easy to make, but it's also kid-friendly and the perfect accompaniment for just about any main dish or as a tasty snack!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings4
Calories148
Course: Side Dish
Cuisine: American
Author: Mandy Applegate | Splash of Taste
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Ingredients

  • 1 lb Brussels sprouts trimmed with husks removed
  • 2 tbsp Olive oil
  • ¼ tsp Red pepper flakes
  • 1 tsp Garlic powder
  • ⅓ cup Vegetarian Parmesan cheese finely grated and divided
  • 2 tsp Kosher salt divided
  • ½ tsp Black pepper
US Customary – Metric

Instructions

  • Pre heat your oven to 425°F/210°C.
  • Bring a large pot half full of salted water to a boil (use just half the salt) and add Brussels sprouts and boil until bright green and tender, approximately 5 – 10 minutes. Drain completely and pat dry.
    1 lb Brussels sprouts, 2 tsp Kosher salt
  • Add the sprouts to a mixing bowl and add olive oil, red pepper flakes, garlic powder (use fresh garlic if you prefer), half of the vegetarian grated Parmesan cheese, the other half of the salt, and pepper, and toss to coat evenly.
    2 tbsp Olive oil, ¼ tsp Red pepper flakes, 1 tsp Garlic powder, ⅓ cup Vegetarian Parmesan cheese, ½ tsp Black pepper
  • Place your sprouts on a rimmed baking sheet lined with parchment paper in a single layer and, using a sturdy glass, mason jar, or the back of a fork, press down on each Brussels sprout to flatten and smash them.
  • Roast for 15 minutes, remove them from the oven and flip them over, put them back in the oven and bake for a further 8 –10 minutes until the sprouts are crispy. If you like your smashed sprouts with really crispy edges, then broil them for a few minutes until you reach your preference of crispiness.
  • Transfer the Brussels sprouts to a serving bowl, sprinkle with the remaining vegetarian Parmesan cheese, and serve and enjoy!
    ⅓ cup Vegetarian Parmesan cheese

Notes

  • Boiling
    Don’t skip parboiling the Brussels sprouts or they will not be light and fluffy but be careful not to overboil or you’ll end up with soggy Brussels sprouts.
 
  • Make them vegan
    The only ingredient that may not be vegan is the vegetarian Parmesan cheese, so simply use plant-based cheese instead.

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 1344mg | Potassium: 464mg | Fiber: 4g | Sugar: 3g | Vitamin A: 959IU | Vitamin C: 96mg | Calcium: 149mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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