Brussels sprouts are the veggie everyone loves to hate, but when cooked properly they make a wonderfully flavorful and texturally interesting side. Roasting brings even more out of those sprouts- this smashed Brussels sprouts recipe takes the humble sprout to delicious new heights with a crispy golden exterior both underneath and laced throughout the savory garlicky goodness that is fully roasted. This simple yet incredibly tasty recipe can be whipped up in no time, so it often appears as a side for family dinners, holiday get-togethers, or weeknight suppers.
If you love Brussels sprouts, you will love them here even more. If you are still tentative about Brussels sprouts this recipe will convert you. Crispy on the edges and creamy in the center, these smashed Brussels sprouts will quickly become a go-to for your kitchen.
Ingredients
- 450g Brussels sprout (1 lb)
- 2 tbsp olive oil (or melted butter for added richness)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon balsamic vinegar, optional for a little more acidity
- Optional: Garnish with freshly grated Parmesan cheese
- Optional lemon zest (for brightness)
Method
Step 1: Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C): This high temperature will help us get that delicious crispiness.
After that, wash the Brussels sprouts and cut off the hard ends. For proper cooking, depending on how large they are cut them in half. If your Brussels sprouts are on the larger side, you can also cut them in quarters to ensure they cook through.
After trimming and halving (or quartering), rinse and pat dry with a paper towel. Brussels sprouts roast better and crisp up more if dry, so water must be removed; and don’t skip this step! Dew can produce steam that will stop them from getting as crispy with explosion.
Step 2: Blanch the Brussels Sprouts (Optional for Extra Tenderness)
Blanching is an optional, but helpful step to soften the Brussels sprouts before smashing them and ensuring they cook evenly. In a large pot bring salted water to boiling, add Brussels sprouts. Let them go for about 3-4 minutes, until crisp tender but still bright green. When they float, remove them and put in a pot of cold water with ice to stop cooking.
Blanching can aid in really tenderizing the brussels so that when you roast them they have a better chance of cooking faster and more evenly together. Blanching is definitely an option, but if you are in a hurry you may skip this step and head to the roast itself.
Step 3: Roasting the Brussels Sprouts
With the Brussels sprouts ready we can now move on to roasting them. On a big bowl, add the Brussels sprouts together with olive oil (or melted butter) and salt and pepper to taste. Ensure that every one sprouts are evenly coated and this will help them roast uniformly and crisp too.
Then place the Brussels sprouts in a single layer on a baking sheet. Be sure not to crowd them so that you can ensure the heat will be able to circulate and get all of those sprouts crispy and golden.
Place them in the oven and roast for approximately 20-25 minutes, turning halfway through. The objective here is a crisp, golden-brown exterior with a soft, tender and juicy interior. Roasting them at a high heat will also caramelize the edges and make that crispy goodness.
Step 4: Smash the Brussels Sprouts
Take the Brussels sprouts out of the oven when they are fired up and shatteringly crisp. Using the back of a fork, potato masher, or even the bottom of a glass, lightly smash each Brussels sprout. Flatten just enough to flatten them but do not mash.
Not only does smashing the Brussels sprouts make for an impressive presentation, it also provides more surface area to get those crispy caramelized edges, and even a bit of extra crunch with every bite. If you press down, they should crunch nicely and the flattened sprouts will become little golden pancakes.
Step 5: Add Garlic and Final Touches
By now our Brussels sprouts are just about done but we’re going to add a flavor bomb to finish ours off with and that is a little garlic. Heat a tablespoon of olive oil in a small skillet over medium heat. Then add the minced garlic and sauté an additional 30 seconds or so to just until golden and fragrant. Just make sure that you do not burn the garlic (which turns bitter fast).
Drizzle the garlic + olive oil mixture over smashed Brussels sprouts It will pump them full of a garlicky goodness that goes excellently with the crispy, oven-roasted borders. Drizzle on just a little balsamic vinegar for acidity to offset the richness, if you like.
Add freshly grated Parmesan cheese optional for a hint to salty, nutty goodness that complements the Brussels sprouts. Or the tempered bitterness of lemon, too, with just a little lemon zest to brighten things up and contrast that richness from oil and cheese.
Step 6: Serve and Enjoy
When your smashed Brussels sprouts are done, remove them to a serving plate and eat hot. Delicious crispy garlicky Brussels sprouts make the perfect side to roast meats, fish, or a simple vegetarian dish. With their bold flavors and contrasting textures, they are sure to wow your guests.
Why This Smashed Brussels Sprouts Recipe Works
- Crispy outside, tender inside: By roasting at a high temperature the Brussels sprouts become crisp on the outsides whilst being tender in the middle. This is only enhanced by the fact that smashes creates more crispy bits.
- Taste: High heat roasting caramelizes the Brussels sprouts, allowing their natural sweetness to emerge and a hit of garlic & optional Parmesan makes each bite well seasoned and umami rich. A splash of balsamic vinegar imparts just the right amount of tartness to balance the oils and cheese.
- Minimal Ingredients: This recipe has very few ingredients, which are also super simple. You have a side dish that is impressive, gorgeous and packed with flavor all in very few steps.
Variations and Additions
Now, if you want to customize the recipe more, here are some ideas:
- Add bacon: For a smoky, salty crunch, crisp some bacon and crumble it over the finished Brussels sprouts.
- Spices: Use other spices such as smoked paprika or a pinch of red pepper flakes for heat, or fresh herbs such as thyme, rosemary (also great at the end with the sauce), etc. More flavor complexity.
- For a vegan option: Just use olive oil and omit the parmesan or replace with a vegan alternative, if desired.
- Sweetness: A little drizzle of honey or maple syrup during the last minute can bring a great contrast of sweetness to roasted Brussels sprouts, turning it into that perfect sweet-savory trio.
Nutritional Benefits of Brussels Sprouts
One of the healthiest sides that you can serve with any meal is Brussels sprouts. They’re packed with vitamins C and K, which are both essential for proper immune function as well as bone health. They are also full of fiber, which aids in digestion and keeps you feeling fuller.
Kale is also a good source of antioxidant [3] glycosylates that have been analyzed for the anti-cancer effect [4]. Adding Brussels sprouts to your diet is a smart way to increase your vitamin, fiber, and antioxidant intake.
Conclusion
Smashed Brussels sprouts are an easy, delicious way to prepare the often overlooked vegetable. Garlic Roasted Brussels Sprouts are crispy on the edges and tender inside, with lots of garlic and so much flavor a delicious side dish that you will likely not get enough of! Brussels sprouts can go from a drab veg side dish to the star of the table with minimal prep and a handful of ingredients.
If you would like something simple yet impressive to serve your next dinner party or weeknight meal give this recipe a whirl. These smashed Brussels sprouts are the perfect side every time with roasted chicken, steak or on their own.
