This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
These Smashed Brussels Sprouts are boiled, smashed flat and roasted with maple syrup, rosemary and thyme until crispy and golden. They need just 5 minutes of prep and serve 4, and they sit happily next to my Vegan Cauliflower Cheese. For more festive ideas, see my 19 Christmas Side Dishes and Vegetables.
Smashed Brussels Sprouts at a Glance
James's tipPat the boiled sprouts dry before you smash them, so they crisp up in the oven instead of steaming.
Key ingredients
- Brussels sprouts
- Maple syrup
- Rosemary and thyme
- Olive oil
Why you'll love it
- About 163 kcal a portion
- Crispy edges, tender middles
- Boil and smash ahead for Christmas Day
Quick summary
These smashed Brussels sprouts are boiled for 15 minutes, pressed flat on a tray, then roasted with olive oil, maple syrup, rosemary and thyme at 200°C fan (220°C conventional, gas 7) for 25 to 30 minutes. They serve 4 and are about 163 kcal a portion.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
Forget steaming your Brussels sprouts. Roasting them is the way to go!
Just like my Smashed Potatoes, you boil the sprouts first, then smash and roast them. More flat surface means more crispy, golden edges, and the maple syrup turns them sticky and sweet.
For more Christmas dinner sides, try my Vegan Dauphinoise Potatoes, Rosemary Roast Potatoes or Homemade Cranberry Sauce.
Short on oven space on Christmas Day? They work in the air fryer too (see the FAQs for the timings).
Ingredients to make Smashed Brussels Sprouts
- Brussels Sprouts: Choose firm sprouts of a similar size so they cook evenly. Trim the stalk ends. For another festive way to use them, try my Roasted Sprouts with Oranges & Walnuts.
- Olive Oil: Helps the edges crisp.
- Maple Syrup: Its sweetness balances the earthy sprouts.
- Rosemary and Thyme: Fresh sprigs, finely chopped. Dried herbs work too.
- Salt: For the boiling water and a pinch before roasting.
See recipe card for full information on ingredients and quantities.
Substitutions
- Oil: Avocado oil works in place of olive oil.
- Honey: Runny honey works in place of the maple syrup (honey is not vegan).
Variations
- Spicy: Add chilli flakes or a pinch of cayenne before roasting.
- More Herbs: Sage or parsley work well with the rosemary and thyme.
- Bacon: If you eat pork, scatter chopped bacon or pancetta over the smashed sprouts before roasting.
- Balsamic: Drizzle a thick balsamic glaze over the roasted sprouts just before serving, with or without the maple syrup.
- Garlic: Add sliced garlic or garlic granules before roasting.
How to make Smashed Brussels Sprouts
Step 1: Trim the stalk ends off the Brussels sprouts and boil them in salted water for 15 minutes, until a knife slides in easily.
Step 2: While they boil, preheat the oven to 200°C fan (220°C conventional, gas 7) and finely chop the rosemary and thyme.
Step 3: Drain the sprouts, pat them dry and spread them on a baking tray. Press each one flat with a fork or the bottom of a glass, so they are all about the same thickness.
Step 4: Drizzle over the olive oil and maple syrup, scatter with the herbs and a pinch of salt, and roast for 25 to 30 minutes until golden and crispy. Roasting parsnips too? My Roast Parsnips use the same oven.
Hint: Sprinkle with a little bit more salt before serving.
Serving Suggestions
These smashed Brussels sprouts go with almost any main. Here are some of my favourites:
- Mushroom Alfredo
- Sausage Tray Bake
- Asian Salmon Skewers
- Stuffed Butternut Squash
- Sausage Gnocchi
- Easy Lentil Wellington
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once in a hot oven or air fryer until piping hot, which keeps them crispier than the microwave. I do not recommend freezing them, as they turn soft. Leftovers are lovely chopped and stirred through my Vegan Mushroom Risotto.
Recipe FAQs
Yes. Boiling softens them so they flatten without breaking apart. 15 minutes is enough: they should be just tender, not mushy.
Long steaming or boiling brings out the sulphur smell. Roasting caramelises the outside and gives a sweeter, nuttier flavour, and the smashed edges go crispy.
Because they are boiled first, they rarely burn. Keep them in a single layer and turn them halfway if the maple syrup is darkening too fast.
Yes. Boil and smash them up to a day ahead, cool, cover and chill. On the day, add the oil, maple syrup and herbs and roast for 25 to 30 minutes until hot and crispy.
Yes, just like my Air Fryer Smashed Potatoes. Boil and smash them as normal, toss with the oil, maple syrup and herbs, then air fry at 190°C for 12 to 15 minutes, shaking once, until crispy. Cook in batches so they are not crowded.
They go with any roast. At Christmas I serve them with my Stuffed Butternut Squash or Christmas Nut Roast.
YOU MIGHT ALSO LIKE…
FREE GUIDE
Get Christmas dinner sorted early
A free plan with make ahead recipes, a countdown and freezer labels
Smashed Brussels Sprouts
Ingredients
- 500 g brussels sprouts
- 2 sprigs rosemary
- 2 sprigs thyme
- 2-3 tbsp olive oil
- 2-3 tbsp maple syrup
- pinch salt
Instructions
- 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 preheat the oven to 200°C fan (220°C conventional, gas 7)
- 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 or until crispy on the top
Video
Notes
Nutrition
