Perfect Smashed Brussels Sprouts! This is my new favorite way to eat brussels sprouts. Simple enough for a midweek meal, and impressive enough for holiday celebrations. The brussels sprouts are boiled, then smashed and baked until crispy on the outside and soft on the inside. Look no further if you need a recipe to round out your meal! And if you want to really take it over the top, you can make a yogurt-honey-mustard for dipping them.
How to Make Smashed Brussels Sprouts
Step 1: You’ll need to cook the brussels sprouts until they’re soft.
Step 2: Give them a good drain and pat them dry with a paper towel.
Step 3: Arrange the dried brussels sprouts on a baking sheet. Smash them with the bottom of a glass about halfway down and let them rest on the pan for 5 minutes to release the steam (this is the secret for getting them supper crispy). Brush with olive oil and season them generously with salt, pepper, and garlic powder.
Step 4: Bake in the oven for 30 to 40 minutes or until they are golden and crispy, flipping them halfway through.
Step 5 (optional): Mix all the dipping sauce ingredients and serve with the smashed brussels sprouts.
These brussels sprouts will last in the fridge for up to 5 days. My preferred method of reheating is in the oven at 350°F for 10-15 minutes or until warm.
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Smashed Brussels Sprouts
For the brussels sprouts:
- 1 pound (450 grams) fresh brussels sprouts
- 2 tablespoons (30 ml) olive oil
- 1/4 teaspoon garlic powder
- salt and pepper to taste
For the dipping sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or more for taste
- 1 tablespoon fresh lemon juice
- 1 clove garlic, pressed or minced
- salt and pepper to taste
- Cut a thin slice from the stem end of each sprout, but don't cut off the stem completely. Keeping the stem intact helps keep the brussels sprouts in one piece while cooking.
- Place the brussels sprouts in a large pot, and cover with cool water. Bring to a boil over high heat (it will take about 10 minutes to reach a boil). Reduce heat to medium-low and cook until the brussels sprouts are tender through when pierced with a knife, about 14 to 18 minutes (just test a couple of them).
- Give them a good drain and pat them dry with a paper towel.
- Line a baking sheet with parchment paper, set aside.
- Preheat the oven to 425°F/220°C. Transfer the brussels sprouts to the baking sheet.
- Use the bottom of a glass to smash the brussels sprouts so they’re flat and let them rest on the pan for 5 minutes to release the steam.
- Brush the brussels sprouts with oil and sprinkle with salt, pepper, and garlic powder.
- Bake until crispy for 30 to 40, flipping halfway through.
- While the brussels sprouts are roasting, whisk together all the dipping ingredients.
- When the brussels sprouts are done, serve immediately with the dip on the side.
Came out so crispy