Roasted Smashed Brussels Sprouts
If you’ve ever thought Brussels sprouts weren’t your thing, these crispy roasted smashed Brussels sprouts will change your mind.
They’re golden, crunchy on the outside, tender inside, and when paired with a tangy maple mustard dip they’re downright irresistible.
This recipe is simple to make, fun to prepare, and perfect for serving as a side dish, appetizer, or healthy snack.
Why you’ll love this Brussels Sprouts Recipe
There are so many reasons to love these crispy smashed Brussels sprouts:
Perfect texture – Steaming makes them tender, while roasting makes them irresistibly crispy.
Simple ingredients – Just a handful of pantry staples bring big flavor.
Family-friendly – Even kids who side-eye Brussels sprouts might be won over by the crispy edges.
Great for gatherings – Serve warm or at room temperature, making them an easy party side dish or appetizer.
Ingredients
For these perfect roasted crispy Brussels sprouts you’ll need:
- Brussels Sprouts – Choose medium sized ones that are uniform in size.
- Olive Oil
- Nutritional Yeast – Gives great flavor and crust.
- Garlic Powder
- Salt and Pepper
How to make crispy smashed Brussels sprouts
One of the keys to great crispy Brussels sprout is having a lot of surface area on the hot baking tray. Smashing them provides that surface area!
- Preheat and prepare trays – Place one oven rack in the upper third and another in the lower third of the oven. Put two baking trays inside to heat them up. Heat the oven to 425°F.
- Cook Brussels sprouts – Place sprouts in a microwave-safe dish with ¼ cup water. Cover with a damp paper towel and microwave for 7–10 minutes until fork tender. Alternatively, steam them in a pot with a basket and about 1 inch of water until just tender.
- Cool and season – Transfer the sprouts to a clean dish towel and let cool for 5 minutes. Pat dry well. Toss in a large bowl with olive oil, salt, pepper, garlic powder, and nutritional yeast.
- Smash – Carefully remove hot trays from the oven. Spread Brussels sprouts evenly across both trays. Smash each sprout to about ½-inch thickness with the bottom of a glass or measuring cup.
- Roast – Place trays back in the oven. Bake for 10 minutes, then switch the trays (top to bottom, front to back). Bake another 10 minutes until golden brown and crispy on the edges.
- Serve – Let Brussels sprouts cool, then transfer to a platter. Serve at room temperature with a dip on the side.
Tips and suggestions
Here are some tips for perfect smashes Brussels sprouts:
- For the most crispiness, make sure sprouts are well dried before smashing.
- Don’t over-smash! Keeping the Brussels sprouts intact keeps them from falling apart, making them easier to eat.
- Try sprinkling with parmesan or red pepper flakes before roasting for extra flavor.
Conclusion
Crispy roasted smashed Brussels sprouts are a game-changer—easy, flavorful, and perfect for almost any dinner or event.
The golden crunch paired with tangy maple mustard dip makes them an appetizer or side dish you’ll want to make on repeat.Give this recipe a try, and you may just win over even the most skeptical sprout-eaters at your table.
Roasted Smashed Brussels Sprouts
October 13, 2025Ingredients
- 1½ lbs medium sized Brussels sprouts
- 2 TBS olive oil
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
Instructions
- Place one oven rack in the upper third of the oven and another in the lower third of the oven. Put two baking trays inside to heat them up. Heat the oven to 425°F.
- Place the cleaned and trimmed sprouts in a microwave-safe dish with ¼ cup water. Cover with a damp paper towel and microwave for 7–10 minutes until fork tender. Alternatively, steam them in a pot with a steamer basket and about 1 inch of water until just tender.1½ lbs medium sized Brussels sprouts
- Drain the steamed Brussels sprouts in a colander in the sink and rinse with cold water to stop the cooking process. Transfer the sprouts to a clean dish towel and dry thoroughly.
- Once dry, transfer to a large bowl. Toss in olive oil, salt, pepper, garlic powder, and nutritional yeast.2 TBS olive oil, ¼ cup nutritional yeast, 1 tsp garlic powder, 1 tsp salt, ½ tsp pepper
- Carefully remove hot trays from the oven. Spread the Brussels sprouts evenly across both trays. Smash each sprout to about ½-inch thickness with the bottom of a glass or measuring cup. If needed, use a rubber spatula to scrape the seasonings from the bottom of the cup and spread them carefully back onto the Brussels sprouts.
- Place trays back in the oven. Bake for 10 minutes, then switch the trays (top to bottom, front to back). Bake another 10 minutes until golden brown and crispy on the edges.
- Let Brussels sprouts cool on the tray, then transfer to a platter. Serve at room temperature as a side dish or appetizer with a dip on the side.
