This Crispy Smashed Brussels Sprouts recipe is sure to be your new favourite way to prepare this delicious green veggie! These roasted Brussels sprouts are gluten-free, Paleo, and vegan-friendly, making them the perfect holiday side dish.
Recipe Difficulty – Very Easy
Why this recipe works
Forget steaming your Brussels sprouts. Roasting them is the way to go!
This crispy smashed Brussel sprouts recipe is sure to be a hit at your table. Similar to smashed potatoes, you boil the sprouts first and then smash them before baking them. The result is perfectly browned and crispy Brussel sprouts everyone will love!
You could also make these air fryer brussel sprouts by just halving the time of the recipe below.
Ingredients to make Smashed Brussel Sprouts
- Brussels Sprouts — These are some of my all-time favourite green veggies to cook with! They often get a bad rap for smelling bad, but roasting them eliminates any foul smells and results in super flavourful veggies. For another delicious way to use Brussels sprouts try this Roasted Sprouts with Oranges & Walnuts.
- Olive Oil — I like the flavour of olive oil with these roasted Brussels sprouts, but you could also use avocado oil.
- Maple Syrup — Have you tried brussel sprouts with maple syrup before? The sweet, nuttiness of pure maple syrup works beautifully with the savoury, earthiness of the sprouts. Have some spare? Then try making my Candied Pecans.
- Rosemary and Thyme — This is my go-to herb combination when roasting veggies, but you could use any you prefer. Dried also works if you can’t find fresh sprigs.
- Salt — These roasted Brussels sprouts need a pinch of salt to elevate their flavour and compliment the sweetness from the maple syrup.
See recipe card for full information on ingredients and quantities.
Here are a few suggestions for how you can adapt or substitute ingredients:
- Oil — Swap avocado oil for the olive oil if you want a lighter-tasting oil.
- Honey — Instead of brussel sprouts with maple syrup, you could use some local runny honey. The flavour will be different and more floral, but still delicious!
This recipe is simple, yet flexible. I use gluten-free, dairy-free, and meat-free ingredients due to allergies and personal choices but you can easily adapt it to better fit your palette.
- Spicy — Add chilli pepper flakes or cayenne pepper to imbue some heat into this classic side dish.
- More Herbs — Sage, rosemary, or parsley would be delicious additions or substitutions for these roasted Brussels sprouts!
- Bacon — If you eat pork, then crispy bacon or pancetta would be a delicious addition to these crispy Brussels sprouts! You could add them raw to the smashed sprouts before they’re cooked, or cook them separately and garnish before serving.
- Balsamic Reduction — Swap a thick balsamic reduction for the maple syrup for a tangy, sweet version of this roasted Brussels sprouts recipe. Just toss the cooked sprouts with it before serving.
- Garlic — Add some sliced or minced garlic to these crispy smashed Brussels sprouts before cooking. You could also use garlic granules.
How to make Smashed Brussel Sprouts
Step 1: Start by chopping the rough stalk ends off of the Brussels sprouts and adding them to boiling salted water in a medium pot. Cook for 15 minutes.
Step 2: While the sprouts boil, chop the fresh herbs. I prefer mine minced, but you can chop as finely or roughly as you like. Preheat your oven to 200C (with the fan on), or 390F.
Step 3: Drain and remove the boiled Brussels sprouts from the pot, gently pat dry, and place them on a prepared baking sheet. Smash them with the flat end of a fork so that they’re all roughly the same thickness. (This ensures even cooking.)
Step 4: Then drizzle the olive oil, maple syrup, salt, and chopped herbs on the smashed sprouts, and gently toss to coat. Bake in the preheated oven for 25-30 minutes, or until they’re golden brown and crispy. Serve and enjoy!
Hint: Sprinkle with a little bit more salt before serving.
These smashed Brussels sprouts are a signature side dish that goes well with nearly any main! Here are some of my favourite dishes to serve alongside them:
- Creamy Mushroom Pasta
- Plant-Based Sausage Tray Bake
- Asian Salmon Kebabs
- Stuffed Butternut Squash
- Sausage and Sage Gnocchi
- Easy Lentil Wellington
Store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 2 minutes or so, until heated through.
These smashed Brussel sprouts are best enjoyed fresh.
Like all cruciferous vegetables, including cabbage, Brussels sprouts are high in chemical compounds that produce hydrogen sulfide when exposed to heat for a sufficient amount of time. This creates the sulfurous smell. But the good news is that roasting them in the oven doesn’t yield that smell! This is why I love this crispy Brussels sprouts recipe.
Yes! Brussels sprouts are high in antioxidants, fiber, minerals, and vitamins like K and C. They’re also helpful in fighting carcinogens, decreasing inflammation, and improving blood sugar control.
Because they were boiled first, it’s very unlikely that they’ll burn. But if you’re concerned about this, you can flip them halfway through the baking time with a spatula.
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Smashed Brussels Sprouts
- Large pot for boiling
- Chopping Board
- Baking tray
- 500 g brussels sprouts
- 2 sprigs rosemary
- 2 sprigs thyme
- 2-3 tablespoon olive oil
- 2-3 tablespoon maple syrup
- pinch salt
- Firstly, chop the stalk ends off the brussels sprouts and add them to boiling salted water for 15 minutes
- Whilst they're boiling, finely chop the rosemary and thyme and pre-heat the oven to 200C (fan) 390F
- Drain the brussels sprouts, adding to a baking tray and pressing them down gently with a fork
- Evenly coat in the olive oil, maple syrup, rosemary, thyme, salt and bake for 25-30 minutes at 200C (fan) 390F or until crispy on the top
Please note that Nutrition information is a rough estimate