Cheesy, crispy, and perfectly seasoned, these smashed brussels sprouts are the tastiest way to fall in love with roasted brussels sprouts… Plus they’re super fun to make. Tired of cauliflower everything? This one’s for you!
Looking for other veggie swaps? Check out my whole list of roasted vegetables.
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Are Smashed Brussels Sprouts Healthy? Low Carb? Keto?
These smashed Brussels are a GREAT way to sneak in some greens, as they’re hard not to love. They are coated in cheese, which may not work for you depending on your eating plan. However, brussels sprouts are a low carb vegetable, making this recipe a great keto side dish.
Ingredients You’ll Need
Smashed brussels sprouts come together with some oil, seasoning, and of course parmesan. Here’s what you should know about a few of your ingredients:
- Brussels sprouts – You can use fresh or frozen, although I much prefer the texture of fresh (frozen often gets mushy).
- Balsamic vinegar – Opt for high-quality balsamic (check out this list). Making smashed brussels sprouts with balsamic adds a bit of sweet tang to this dish.
- Leeks – be sure to wash very well by slicing and placing leeks in a bowl of water, so that any sandy soil stuck between the layers will sink to the bottom of the bowl.
- Parmesan – making smashed brussels sprouts with parmesan is the best way to get them nice and crispy (parmesan crisps up as it bakes). If you’d prefer a meltier, less crispy version, make smashed brussels sprouts with mozzarella.
Recipe Variations
Add your twist to this recipe by switching up the seasoning, or adding some protein. Here are a few ideas for you:
- Add cooked + crumbled bacon after baking.
- Mix in some potatoes, keto potatoes, or other smashable veggies.
- Add more seasoning.
How to Trim & Cut Brussels Sprouts
Trimming brussels sprouts for smashing is as simple as removing the bottom tip, and discarding any yellow or faded color leaves. From there, we’ll steam the sprouts whole.
How To Make Smashed Brussels Sprouts
These smashed brussels sprouts are as fun to make as they are to eat. Here’s how:
1. Steam: The goal is to get them soft enough to smash with little pressure. I do this in a pot of boiling water, a microwave works as well.
2. Toss: in oil and seasonings, then spread onto a baking sheet.
3. Smash using the bottom of a clean cup.
4. Sprinkle with parmesan + bake in preheated oven.
Tips for Perfect Crispy Smashed Brussels Sprouts
Follow the steps above, and its hard not to get these perfect every time. If you run into any trouble, here are some troubleshooting answers:
- Why don’t my brussels sprouts get crispy? There are a few reasons why this can happen, such as the brussels getting too crowded on the pan, they’re not fully dry before roasting them, or there isn’t enough cheese.
- How do you keep brussels sprouts from burning? Coating your brussels sprouts in a good amount of oil and parmesan will prevent the bottom and tops from burning.
Reheating Your Brussels Sprouts
Heating up some leftovers? This is best done in an oven or toaster oven to re-crisp the cheese on top. Or chop them up and use them for a shaved brussels sprouts salad base!
Smashed Brussels Sprouts Video Tutorial
More Easy Roasted Veggies
- Roasted Green Beans
- Roasted Butternut Squash
- Roasted Cauliflower
- Spaghetti Squash
- Roasted Eggplant
- Roasted Broccoli
Smashed Brussels Sprouts
Print Recipe Pin RecipeIngredients
- 2 Pounds Brussels Sprouts
- 1/4 Cup Olive Oil
- 1 1/2 Tablespoons Balsamic Vinegar
- 2 Garlic Cloves minced
- 1 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 Large Leek white and pale green parts only, washed well and thinly sliced
- 1 Cup Parmesan grated
Instructions
- Preheat oven to 450 degrees.
- Prep brussels sprouts: Trim the bottom of the brussels sprouts (2 pounds) and discard yellow leaves. Steam the brussels sprouts for about 20-25 minutes, or until they’re tender. Allow brussels to drain in a colander while you prep the remaining ingredients.
- Combine: In a large bowl, whisk together olive oil (1/4 cup), balsamic vinegar (1 1/2 tablespoons), minced garlic (2 cloves), salt (1 1/2 teaspoon), and ground black pepper (1/2 teaspoon). Add brussels sprouts, leek, and toss to coat evenly.
- Spread brussels sprouts out onto a rimmed baking sheet. You want to leave room between the brussels as we’ll be “smashing” them — you may need to spread them out onto 2 baking sheets. Use a small mason jar (or cup), to press the brussels sprouts into flat patties.
- Cover brussels sprouts in grated parmesan (1 cup). Bake for 15 minutes. Serve warm and enjoy!
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Lindsey’s Tips
- Recipe inspired by my Mama’s famous brussels sprouts (no holiday is complete without these!)
- To save time: Boil the brussels as you chop, mix and cook the other ingredients.
- To save carbs: leave out the leeks (although they add SO much flavor!)
- Nutritional information: nutritional information below is based on 1 serving, if you were to divide this recipe into 12 servings.
