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–+ servings
crispy brussel sprouts on grey baking tray with herbs on top.
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5 from 1 vote

Smashed Brussels Sprouts

Easy, delicious, crispy and fun to make. Making Brussels sprouts cool again!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Christmas, sides
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

  • Knife
  • Large pot for boiling
  • Chopping Board
  • Baking tray

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 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

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:In an airtight container in the fridge for up to 3 days. Reheat in the microwave for 2 minutes or so, until heated through.
To Freeze: I wouldn’t recommend freezing this recipe.
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

Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Fiber: 5g | Sugar: 9g