Smashed Brussels Sprouts are not your average side dish. Imagine crispy, caramelized edges, a sprinkle of salt, and a drizzle of balsamic glaze that dances on your taste buds like it just won a dance-off at a family reunion. These little green gems burst with flavor and crunch, making them the talk of the table. Just picture this: your family gathered around, eyes twinkling as they take that first bite, and suddenly there’s no more awkward silence—only happy munching noises.
Now let me take you back to the first time I made Smashed Brussels Sprouts. My friends stared in disbelief as I transformed these tiny cabbages into a culinary masterpiece. Just when they thought I had lost my mind, an aroma wafted through the kitchen that could only be described as pure magic. That day, I realized that even the most skeptical eaters can fall in love with vegetables—if only they’re smashed just right.
Why You'll Love This Recipe
- Smashed Brussels Sprouts are easy to prepare and perfect for weeknight dinners or holiday feasts.
- Their unique flavor profile combines savory, sweet, and tangy notes to satisfy any palate.
- The vibrant green color brings visual appeal to any plate, making them a showstopper at gatherings.
- They are versatile enough to serve as a side dish or a hearty main course option for plant-based meals.
I can still hear the cheers from my friends when they took their first bites of these delightful sprouts. It was a moment of culinary triumph that I will never forget.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Brussels Sprouts: Choose fresh, firm sprouts; avoid any that look shriveled or discolored for best results.
Olive Oil: A good quality extra virgin olive oil enhances flavor while keeping them crispy.
Salt and Pepper: Freshly cracked black pepper adds depth; don’t skimp on the salt for seasoning.
Balsamic Glaze: Opt for a thick glaze for drizzling; it adds sweetness and complexity to the dish.
Parmesan Cheese: Grate fresh Parmesan over the top for an irresistible umami kick.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Smashed Brussels Sprouts
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup later.
Prepare the Brussels Sprouts: Trim the ends of each sprout and remove any outer leaves that appear wilted or damaged. This ensures you have clean sprouts ready for smashing.
Boil the Sprouts: In a large pot of salted boiling water, cook the Brussels sprouts for about 8-10 minutes until tender but not mushy. They should maintain their vibrant green color and slightly firm texture.
Smashed Time!: Drain the sprouts and let them cool slightly before placing them on the prepared baking sheet. Using the bottom of a glass or any flat surface, gently smash each sprout until flattened but still intact.
Add Flavor!: Drizzle olive oil over the smashed sprouts and sprinkle generously with salt and freshly cracked black pepper. Toss to coat evenly before spreading them out again on the baking sheet.
Bake Until Crisp: Roast in your preheated oven for about 20-25 minutes until they turn golden brown and crispy around the edges. Halfway through roasting, flip them to ensure even cooking.
Finishing Touches: Remove from oven and drizzle with balsamic glaze while they are still hot. Finish with grated Parmesan cheese for an extra layer of flavor before serving warm.
Enjoy your Smashed Brussels Sprouts as a killer side dish or even as a light main course—trust me; your taste buds will thank you!
You Must Know
- Smashed Brussels sprouts are not just a side dish; they’re a culinary adventure!
- Their crispy edges and tender centers create an explosion of flavors that will impress everyone.
- Plus, they’re simple to make and can elevate any meal from mundane to magnificent.
Perfecting the Cooking Process
Start by boiling the Brussels sprouts until tender, then smash them flat before roasting for maximum crispiness. This sequence ensures even cooking and enhances their nutty flavor.
Add Your Touch
Feel free to experiment with spices like garlic powder, smoked paprika, or even a sprinkle of cheese. Add-ins like bacon bits or nuts can bring extra crunch and flavor.
Storing & Reheating
Store leftover smashed Brussels sprouts in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness, about 10 minutes at 350°F.
Chef's Helpful Tips
- For perfect smashed Brussels sprouts, ensure they are all roughly the same size for uniform cooking.
- Use a heavy skillet for smashing, ensuring you get that delightful texture.
- Roasting them at high heat results in beautifully caramelized edges and a rich flavor profile.
It’s funny how my friends were skeptical at first when I announced I was serving smashed Brussels sprouts. After one bite, they were asking for seconds—and I’m pretty sure I’ve turned them into fans for life!
FAQ
What is the best way to smash Brussels sprouts?
Using the bottom of a heavy pan works best for smashing them evenly and effectively.
Can I prepare smashed Brussels sprouts ahead of time?
Yes! You can boil and smash them ahead, then roast just before serving.
What toppings go well with smashed Brussels sprouts?
Bacon bits, Parmesan cheese, or balsamic glaze can enhance their flavor significantly.
Smashed Brussels Sprouts
Smashed Brussels Sprouts are a delightful twist on a classic vegetable, delivering a satisfying crunch and rich flavor. These crispy, caramelized gems are drizzled with balsamic glaze and topped with Parmesan cheese, making them an irresistible side dish that can transform any meal. Perfect for weeknight dinners or festive gatherings, they promise to win over even the most skeptical eaters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp balsamic glaze
- ¼ cup grated Parmesan cheese
Instructions
- 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. Trim the ends of the Brussels sprouts and remove any wilted leaves.
- 3. Boil in salted water for 8-10 minutes until tender but not mushy.
- 4. Drain and let cool slightly, then smash each sprout using the bottom of a glass until flattened.
- 5. Place smashed sprouts on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- 6. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- 7. Remove from oven, drizzle with balsamic glaze, and sprinkle Parmesan cheese before serving warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 187
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: For added flavor, experiment with spices like garlic powder or smoked paprika. Leftover smashed Brussels sprouts can be stored in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for about 10 minutes.
