Crispy Smashed Brussels Sprouts Recipe
Dec 16, 2024 • Updated Feb 05, 2025
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If you’ve been looking for the perfect way to turn fresh Brussels sprouts into an irresistible side dish, these smashed Brussels sprouts are for you. These sprouts are tender on the inside, golden brown on the outside, and completely plant-based, making them perfect for weeknight meals or holiday gatherings. They’re simple to make, packed with flavour, and crisped to perfection—ideal for anyone who loves smashed potatoes but wants a lighter, veggie-forward twist.
Table of Contents
Why You’ll Love These Crispy Brussels Sprouts
I love taking my favorite vegetable and creating recipes that are vegan and make them taste even better – like my green bean casserole and roasted broccolini. I think you’ll love these smashed brussel sprouts! They deliver perfectly crunchy, golden little bites every single time, thanks to a double-cooking method. Made with simple ingredients you probably already have in your pantry, it’s an easy, stress free dish that everyone will love.
Naturally plant-based and gluten-free, this recipe fits a wide range of dietary needs, making it a go-to option for weeknight meals, parties, or meal prep. It’s incredibly versatile—enjoy it as a snack, appetizer, or side dish.
Ingredient Notes
- Brussels sprouts: The star of this dish, Brussels sprouts get crispy and caramelised when roasted, making them the perfect base for this crunchy, savoury snack or side. No swaps here—these are the must-have ingredient!
- Olive oil: Helps the sprouts crisp up beautifully while adding richness and flavour. Avocado oil or melted vegan butter can work just as well.
- Kosher salt: Enhances all the flavours and balances the seasoning, but feel free to use sea salt or pink Himalayan salt if that’s what you have and like.
- Black pepper: Adds a subtle heat and depth, but freshly cracked pepper is ideal for the best flavour boost.
- Nutritional yeast: Brings a cheesy, umami-packed punch while keeping it completely plant-based. Vegan cheese shreds or a miso powder sprinkle could be a fun substitute.
- Garlic powder: Finely minced fresh garlic will totally work if you prefer.
- Red pepper flakes: Adds a gentle kick, but feel free to dial it up or down depending on your heat preference – or skip it altogether if spice isn’t your thing.
- Vegan parmesan cheese: The perfect finishing touch for a salty, cheesy bite. Any dairy-free parmesan-style topping works, or you can blend cashews with nutritional yeast for a homemade option.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make Crispy Smashed Brussels Sprouts
Step 1: Preheat your oven to 425F. Bring a large pot of salted water to a boil and add the brussels sprouts. Boil for 8 – 10 minutes (cook time may vary), or until fork tender, then drain. Use a paper towel to pat them dry, removing any excess moisture to help with crisping.
Step 2: In a large bowl, toss the boiled sprouts with 3 tablespoons of olive oil, kosher salt, black pepper, nutritional yeast, garlic powder, and red pepper flakes until evenly coated.
Step 3: Grease a large baking sheet (or cookie sheet) with 2 tablespoons of olive oil. Spread the seasoned sprouts on the pan and use the end of a small glass (or a coffee mug) to gently flatten them. Make sure they don’t overlap for even crisping.
Step 4: Sprinkle the sprouts with vegan parmesan and bake for 12 minutes. Flip each sprout carefully and bake for another 10 minutes until crispy and golden brown. Let them rest on the sheet pan for 5 minutes before serving.
Secrets to Success
- Drying the sprouts really well with a paper towel or dish towel helps them crisp up and not steam.
- Use the end of a small glass to smash the sprouts flat without breaking them apart.
- Use parchment paper for easy cleanup, but make sure to oil the surface if you skip it for extra crispiness.
- If you prefer extra heat, sprinkle a little bit more red pepper flakes or cayenne pepper before serving.
Serving Tips
Serve warm straight from the oven for the crispiest results.
Add a squeeze of lemon juice, a drizzle of balsamic glaze for a tangy twist, or toss with toasted nuts for extra crunch.
Pair with dipping sauces like homemade spicy hummus, spicy aioli, or vegan pesto.
These make a great addition to side dishes or a crunchy topping for salads.
Storage Tips
Store any leftover Brussels sprouts in the fridge in an airtight container for up to 4 days.
Crisp them back up in the oven at 400F for 5 – 7 minutes or pop them in the air fryer for 3 – 5 minutes.
Recipe FAQs
I don’t recommend freezing as the texture may soften too much after thawing.
Absolutely! Prep the sprouts as instructed, then air fry at 400F for 12 – 15 minutes, shaking halfway through, until crispy and golden.
Yes! Boil, smash, and season them ahead of time, then bake just before serving to keep them crispy.
More Side Dish Recipes
Crispy Smashed Brussels Sprouts Recipe
Equipment
- saucepan
Ingredients
- 1 lb brussel sprouts whole
- 5 tbsp olive oil
- 2 tsp salt kosher
- 1/4 tsp black pepper
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- vegan parmesan to taste
Instructions
- Preheat the oven to 425F.
- Bring a pot of water to a boil and add brussel sprouts. Cook for 10 minutes, until fork tender and drain and set aside. Place the sprouts between two kitchen towels and gently press to remove as much excess water as possible.
- Transfer the sprouts into a mixing bowl and toss with 3 tbsp oil, salt, black pepper, nutritional yeast, garlic powder and red pepper flakes. Toss to coat.
- Add the remaining 2 tbsp of oil to the baking sheet to grease. Toss the seasoned sprouts onto the sheet and using the bottom of a drinking glass, crush the sprouts to flatten. Repeat with remaining sprouts, making sure they don't overlap.
- Grate vegan parmesan (if desired) over top of the sprouts and bake for 12 minutes. Gently flip the sprouts and bake for another 10 minutes. Let sprouts sit on the pan for at least another 5 minutes once you remove from the oven to further crisp.
Notes
- Drying the sprouts really well with a paper towel or dish towel helps them crisp up and not steam.
- Use the end of a small glass to smash the sprouts flat without breaking them apart.
- Use parchment paper for easy cleanup, but make sure to oil the surface if you skip it for extra crispiness.
- If you prefer extra heat, sprinkle a little bit more red pepper flakes or cayenne pepper before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
