Smashed Brussels Sprouts

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

Author Rachel

Prep Time 7 minutes minutes

Cook Time 25 minutes minutes

Bake Time 35 minutes minutes

Yield 4 sevings

Print Pin Recipe

Description

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.

Kosher, Pareve

Equipment

• Baking sheet
• Parchment paper
• Pastry brush

Ingredients

For the brussels sprouts:

• ▢ 1 pound (450g) fresh brussels sprouts
• ▢ 2 Tablespoons (30ml) 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

Instructions

• 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 and 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.

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