We’ve all tried smashed potatoes but have you ever made smashed brussels sprouts? The Brussels sprouts are boiled, smashed and roasted in some olive oil, salt pepper and garlic powder.
They come out so delicious and crispy, and pair well with any dipping sauce you like! I love to top them with hot honey for some added spice and sweetness.
I love these crispy brussels sprouts with a side of my walnut & pecan crusted salmon or harissa lentil burgers. They’re perfect for your next holiday get together, or as a simple side dish for your weeknight dinner.
How to make smashed brussels sprouts
This recipe can be made in so many ways and seasoned with your favorite toppings.
- Trim the ends off the brussels sprouts and add them to a pot of boiling water for 20 minutes until fork tender. Transfer them to an ice bath to cool
- Pat them dry onto a greased sheet pan, then smash them using a thick glass jar or flat bottom cup
- Spray generously with olive oil spray and season with salt, pepper and garlic powder
- Roast on 425 F for 30-35 minutes, flipping halfway through. Alternatively, you can air fry them on 375 F for about 18-20 minutes
- Serve with your favorite dipping sauce or a drizzle of hot honey
Tips to making the best brussels sprouts:
- use an extra virgin olive oil for the best quality and taste
- make sure to trim off any black parts of the brussels sprouts
- spread them apart on the sheet pan and don’t overcrowd! this is key to getting them crispy. I also like to preheat the sheet pan while the oven preheats
This recipe comes together so quickly, and is made with only a handful of ingredients. You guys are going to love it!
More veggie side dishes:
Harissa Date Roasted Cauliflower
Shaved Brussels Sprouts Salad
Za’atar Roasted Carrots with Feta Dip
Smashed Brussels Sprouts
Ingredients
- 1 lb brussels sprouts, trimmed
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Olive oil
- Flakey salt, to top
Serve with
- Chipotle dip
- Hot honey
- Balsamic glaze
Directions
- Bring a pot of water to a boil. Trim the ends off the brussels sprouts and boil the brussels sprouts for 20 minutes. Transfer to a bowl of ice water to cool
- Preheat the oven to 425 F
- Drain the water and pat the brussels sprouts dry. Grease a pan with olive oil and transfer the brussels sprouts onto the pan
- Using a thick glass jar, smash each once flat. *Make sure you use a sturdy cup or jar
- Spray the brussels generously with olive oil spray and season with the salt, pepper and garlic powder
- Roast for about 30 minutes, flipping halfway through. You can also air-fry on 375 F for 18-20 minutes
- Serve with flakey salt and your go-to dipping sauce
My Brussel sprouts came out crumbly when it came time to flip them over, and I’m only 90% certain it’s because I smashed them too hard.
The other possibility is that they were less thoroughly steamed that they needed to be.
Please advise?
Hi. I am making these now. Just made the chiptole sauce. Do you feel boiling the brussels makes a big difference as opposed to roasting, smashing and roasting again? Thank you. Love your recipes. You look like Jamie Lynn Sigler. Idk if anyone told you that :).
Hi Michelle! First off, thank you that is such a compliment 🙂 I haven’t tried your method but I think that would work well too!