Description
This Crispy Smashed Brussels Sprouts recipe is a deliciously simple way to turn ordinary Brussels sprouts into a crunchy, flavorful side dish. Boiled until tender, then smashed and baked to perfection with nutritional yeast, salt, pepper, and a light coating of oil, these Brussels sprouts deliver satisfying texture and a cheesy, savory taste without any dairy. Perfect for a healthy snack or a vibrant side for any meal.
Ingredients
Brussels Sprouts
- 2 lbs small Brussels sprouts, cleaned and trimmed (leave most of the stem intact, about 900 g)
Seasoning Mix
- ¼ cup nutritional yeast (15 g)
- 1 tsp salt
- ½ tsp ground black pepper
For Baking
- Oil, spray or drizzle (such as olive oil)
Instructions
- Boil: Bring a large pot of water to a boil, filling it about halfway. Add the cleaned and trimmed Brussels sprouts and cook until fork-tender, approximately 10 minutes. Once cooked, drain them and immediately run under cold water to stop the cooking process. Drain well and pat the sprouts as dry as possible with paper towels.
- Preheat Oven: Set your oven to 425°F (218°C) to prepare for baking the Brussels sprouts.
- Smash: Transfer the Brussels sprouts to a parchment-lined or lightly greased baking sheet. Spread them out evenly. Using a cup or flat-bottomed glass, gently but firmly press down on each sprout to flatten it slightly without breaking the leaves apart.
- Dry: Use paper towels to pat the smashed Brussels sprouts dry again, removing excess moisture to help achieve crispiness.
- Flavor: Lightly spray or brush each smashed sprout with your choice of oil. In a small bowl, combine nutritional yeast, salt, and ground black pepper. Sprinkle this seasoning mixture evenly over the oiled Brussels sprouts.
- Bake: Bake in the preheated oven for 25 to 30 minutes, checking for crispiness and golden-brown color. If after 30 minutes they are not crispy enough, switch the oven to the broil setting and broil for 1 to 2 minutes. Watch carefully during broiling to prevent burning and to obtain a perfect golden crust.
Notes
- Leave most of the stem intact when trimming the Brussels sprouts; this helps the leaves stay together during smashing.
- The pictured serving suggests pairing these sprouts with pesto mayo, a mixture of equal parts pesto and mayonnaise for an extra flavorful dip.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer to regain crispiness.
- Avoid overcooking the Brussels sprouts during boiling to help them hold their shape and achieve maximum crispiness.
- Trim only the very bottom of the sprout stem to keep the leaves intact while smashing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
