These restaurant-quality Smashed Brussels Sprouts are easy to make in the comfort of your own home.
As the name implies, Brussels sprouts were a crop that grew to prominence in Brussels, Belgium, although they were reportedly cultivated centuries earlier in Ancient Rome. In the United States, they were first recorded as being grown in Louisiana after being introduced by the French. This recipe for smashed Brussels sprouts pays homage to that with a bit of cayenne pepper, which is widely used in Louisiana and Creole cuisine.
You will love this recipe for its ease of preparation, but probably more for its perfect texture and delectable flavor. Even if you have some Brussels sprouts naysayers in the family, they’re bound to think twice once they have a taste. And they’re just plain fun to make: After boiling (or steaming) the Brussels sprouts to soften them, they get tossed in oil and seasonings and then smashed! Add a stint in the oven, and this leads to perfectly crispy and caramelized smashed Brussels sprouts!
Are Smashed Brussels Sprouts Healthy?
They sure are! Brussels sprouts are a great source of fiber, folate, vitamin C, and vitamin K. Then they get tossed in olive oil, which is rich in heart-healthy monounsaturated fats.
If you leave out the Parmesan cheese, this dish will work for vegan, Paleo, and Whole30 eaters. All in all, it’s a great recipe to enjoy as part of a balanced diet.
What Is “Smashed” Exactly?
I was a little skeptical about the “smashed” part of these smashed Brussels sprouts, but once I made them, I was pleasantly surprised. First, I have to remind you, and clearly myself, that smashed does not always equal mashed. I was envisioning mashed potatoes… but, no. They are smashed just enough to be somewhat flattened but retain their overall structure.
Being flattened makes the sprouts so scrumptious and crispy that I really feel like I’m at a pricey restaurant when I enjoy them. It’s a great hack for making them caramelized and delicious.
How Do I Store Leftovers?
Store leftover Brussels sprouts in an airtight container in the fridge for 3-5 days. To reheat, place them in the oven at 350 degrees Fahrenheit for about 5 minutes.
Serving Suggestions
I recently discovered Everything Bagel Chicken, and it is so easy and full of flavor… and it happens to pair perfectly with these smashed Brussels sprouts. They also go great as a side with a juicy steak, like in place of the cauliflower rice with this mango curry steak.
I also love Brussels sprouts with apple or bacon. You can serve smashed Brussels sprouts over this crisp, light Apple Coleslaw or mix in some of this sweet and savory Brown Sugar Bacon.
Ingredients
- 1 pound Brussels sprouts
- 2 1/2 teaspoons sea salt divided
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese plus more for topping if desired
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Boil the Brussels sprouts with 2 teaspoons of sea salt in a large pot of water for about 10 minutes until tender yet firm. Drain and dry them.
- Toss the Brussels sprouts with olive oil, garlic powder, Parmesan cheese, 1/2 teaspoon of sea salt, and cayenne pepper in a large bowl.
- Spread the sprouts on a baking sheet in a single layer.
- Smash the sprouts using a glass or jar bottom, then optionally top with more Parmesan cheese.
- Roast in the oven for 30 minutes, until the sprouts are crispy and golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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