This Crispy Smashed Brussels Sprouts recipe is a delicious new way to enjoy this green vegetable. These roasted Brussels sprouts are gluten-free, Paleo, and vegan-friendly, making them a perfect side for holiday meals or weeknight dinners.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Smashed Brussels Sprouts
- Substitutions
- Variations
- How to make Smashed Brussels Sprouts
- Serving Suggestions
- Leftovers
- Recipe FAQs
- Smashed Brussels Sprouts Recipe
Why this recipe works
Roasting transforms Brussels sprouts, concentrating their natural sweetness and creating a crisp, caramelized exterior. In this recipe you briefly boil the sprouts to soften them, smash them flat so they cook evenly, then roast until golden and crunchy. The result is tender interiors with crisp, flavorful edges—an approach similar to smashed potatoes but with a festive, vegetable-forward twist.
Ingredients to make Smashed Brussels Sprouts
- Brussels sprouts — The base of the dish; roasting removes any bitterness and delivers great flavor.
- Olive oil — Adds richness and helps the sprouts crisp. Avocado oil is an easy substitute.
- Maple syrup — A touch of sweetness balances the savory and brings a lovely glaze when roasted. Honey can be used instead if not strictly vegan.
- Rosemary and thyme — Fresh herbs brighten the dish, though dried herbs will work in a pinch.
- Salt — Enhances the overall flavor and complements the maple glaze.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Oil — Swap olive oil for avocado oil for a milder taste.
- Sweetener — Use runny honey instead of maple syrup if you prefer; it will add a slightly different floral note.
Variations
- Spicy — Add chilli flakes or a pinch of cayenne for heat.
- Herb-forward — Try sage or parsley alongside or in place of rosemary and thyme.
- With bacon — For non-vegetarian versions, crisped bacon or pancetta stirred in adds savory depth.
- Balsamic glaze — Toss finished sprouts in a balsamic reduction instead of maple for a tangy-sweet finish.
- Garlic — Add minced or sliced garlic before roasting for extra aroma and flavor.
How to make Smashed Brussels Sprouts
Step 1: Trim the tough stalk ends and place the sprouts in boiling salted water. Cook for about 15 minutes until tender enough to smash.
Step 2: While they cook, chop the herbs and preheat the oven to 200°C fan / 390°F.
Step 3: Drain and pat the sprouts dry. Arrange them on a baking tray and press each gently with the flat of a fork so they are roughly even in thickness for consistent browning.
Step 4: Drizzle with olive oil and maple syrup, sprinkle with chopped herbs and salt, and toss to coat. Roast for 25–30 minutes, or until the tops are golden and crisp. Remove from the oven and serve immediately.
Hint: Add a final pinch of salt before serving to enhance the flavors.
Serving Suggestions
These smashed Brussels sprouts pair well with many mains. They make a bright side for vegetarian entrees or roast proteins. Try them alongside creamy mushroom pasta, a tray bake, grilled fish, stuffed squash, gnocchi, or a lentil Wellington for a full meal.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a couple of minutes or gently re-crisp in a hot oven. These are best eaten fresh but still tasty the next day.
Recipe FAQs
Brussels sprouts contain sulfur compounds that can release a strong aroma when cooked for long periods. Roasting at high heat caramelizes the vegetables without producing that sulfurous smell, which is why roasting is preferable for a pleasant flavor and aroma.
Yes. Brussels sprouts are rich in antioxidants, fiber, and vitamins such as K and C. They support digestive health and provide nutrients that help reduce inflammation and support overall health.
Because they are boiled first, burning is unlikely. If you’re concerned, turn the sprouts halfway through roasting to encourage even browning.
YOU MIGHT ALSO LIKE…
Air Fryer Recipes
Air Fryer Roast Potatoes
Sides
Rosemary Roast Potatoes
Dinner
Sausage Tray Bake
Air Fryer Recipes
Air Fryer Broccoli
Tried this Smashed Brussels Sprouts recipe? Please leave a star rating and a comment to let me know how it turned out. P.S. If you’d like new recipes by email, subscribe to the newsletter for weekly updates.
Smashed Brussels Sprouts
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 of salt
Instructions
- Trim the stalks and add sprouts to boiling salted water for 15 minutes.
- While boiling, finely chop rosemary and thyme and preheat the oven to 200°C (fan) / 390°F.
- Drain the sprouts, arrange on a baking tray and press gently with a fork to flatten.
- Coat evenly with olive oil, maple syrup, herbs and salt. Bake for 25–30 minutes or until crisp and golden.
Notes
Step-by-step photos: The post includes helpful photos for each stage.
Substitutions & variations: See the variations section above for ideas.
To store: Keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
To freeze: Freezing is not recommended for best texture.
Tip: Don’t over-boil—just soften enough to smash. Use a fork or the bottom of a glass jar to flatten the sprouts, and avoid opening the oven while they crisp.
Nutrition
Carbs: 18 g |
Protein: 4 g |
Fat: 7 g |
Fiber: 5 g |
Sugar: 9 g
