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smashed brussel sprouts in a plate

Smashed Brussel Sprouts

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Servings :12
Prep Time20 mins
Cook Time35 mins
Total Time55 mins


  • 2 Pounds Brussels Sprouts
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 3 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
  • 1/2 Cup Parmesan grated


  • Preheat oven to 450 degrees.
  • Prep brussel sprouts: Trim the bottom of the brussel sprouts and discard yellow leaves. Steam the brussel sprouts for about 20-25 minutes, or until they’re tender. Allow brussels to drain in a colander while you prep the remaining ingredients.
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  • Combine: In a large bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper. Add brussel sprouts, leeks, and toss to coat evenly.
  • Spread brussel 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 brussel sprouts into flat patties.
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  • Cover brussel sprouts in parmesan. Bake for 15 minutes. Serve warm and enjoy!
    how to make brussel sprouts

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.


Calories: 138kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 379mg | Potassium: 319mg | Fiber: 3g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 65mg | Calcium: 88mg | Iron: 1mg
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