Smashed Brussels Sprouts

crispy brussel sprouts on grey baking tray with herbs on top.

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5 from 1 vote

Crispy smashed Brussels sprouts roasted with maple syrup, rosemary and thyme. An easy Christmas side for 4.

Prep Time5

Cook Time40

Total Time45

Course: Christmas, sides

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

Ingredients

500 g brussels sprouts
2 sprigs rosemary
2 sprigs thyme
2-3 tbsp olive oil
2-3 tbsp maple syrup
pinch salt

Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once in a hot oven or air fryer until piping hot.

To Freeze: I would not recommend freezing this recipe, as the sprouts turn soft.

Tip 1: Don't over boil the Brussels sprouts, we just want them soft enough to squash

Tip 2: Squash with a fork or bottom of a glass jar

Tip 3: Don't open the oven whilst they bake for ultimate crispiness.

Nutrition