Oh my goodness, have you guys seen those viral videos of veggies getting all crispy and golden? I swear I couldn’t stop watching them! It got me thinking, and I just had to try and recreate that magic in my own kitchen. That’s where these amazing smashed Brussels sprouts came into my life, and let me tell you, they are an absolute game-changer. Imagine Brussels sprouts, but kicked up about ten notches in the crunch department. I remember fiddling with my grandma Eleanor’s basic roast sprouts recipe, wanting more oomph, and this smash-and-roast method? Pure genius. They’re so good, you’ll want to make them again and again – definitely keepers!
- Why You'll Love These Smashed Brussels Sprouts
- The Secret to Crispier Smashed Brussels Sprouts
- Ingredients for Perfect Smashed Brussels Sprouts
- How to Make Smashed Brussels Sprouts: Step-by-Step
- Parmesan Garlic vs. Balsamic Glaze: Flavor Options
- Air Fryer Smashed Brussels Sprouts Time and Temp
- Serving Suggestions for Your Smashed Brussels Sprouts
- Frequently Asked Questions about Smashed Brussels Sprouts
- Estimated Nutritional Information
- Share Your Smashed Brussels Sprouts Creations!
Why You’ll Love These Smashed Brussels Sprouts
Seriously, you’re going to want to make these smashed Brussels sprouts your new favorite side dish, and here’s why:
- Ultimate Crispiness: We’re talking next-level crunch, way beyond your average roasted sprouts.
- So Easy to Make: Even with a few extra steps, they’re still super simple for any weeknight.
- Delicious Flavors: Whether you go for the savory Parmesan-Garlic combo or a tangy Balsamic glaze, they’re incredibly tasty.
- Versatile Side Kick: They’re perfect for jazzing up weeknight dinners or impressing guests at holiday feasts.
The Secret to Crispier Smashed Brussels Sprouts
Okay, let’s talk about getting these smashed Brussels sprouts ridiculously crispy. It’s not magic, but it feels like it! Over the years, I’ve learned a few tricks that make all the difference between soggy sprouts and pure crunchy potato-chip-like goodness. It all comes down to a few key steps that I’ve tested over and over in my kitchen, making sure they’re just right for you.
How Long to Parboil Brussels Sprouts Before Roasting
This step is super important, don’t skip it! For these smashed Brussels sprouts, you want to parboil them for about 5 to 7 minutes. You’re not cooking them all the way through, just getting them slightly tender. This helps them cook evenly in the oven and gives us that perfect starting point for crisping up later. Trust me, taking this little extra time makes a huge difference in the final crunch!
Crispier Smashed Sprouts Tips: Spacing and High Heat
Alright, so you’ve smashed ’em, now let’s get them on the baking sheet. The absolute biggest secret for crispy anything? Give it SPACE! You’ve got to let these smashed Brussels sprouts breathe. I used to cram them together, thinking more sprouts meant more flavor, but nope! That just steams them. Crowding the pan is the enemy of crisp. Lay them out in a single layer, making sure there’s a little space between each one. This helps the hot air circulate all around them, getting them nicely browned and crunchy. And crank up that oven, too! High heat is your friend here for that perfect texture.
The Importance of Drying Your Brussels Sprouts
This is probably the most critical step, and I can’t stress it enough: DRY. YOUR. SPROUTS. After you parboil them, they’re full of water. If you don’t get that moisture off before you smash and roast them, you’ll end up with sad, limp sprouts. I literally take my time, patting each one dry with paper towels, sometimes even a clean kitchen towel. It might seem like a small thing, but getting them as dry as possible is the secret weapon for achieving that amazing crispiness we’re all after in our smashed Brussels sprouts.
Ingredients for Perfect Smashed Brussels Sprouts
Alright, let’s get down to what you’ll need for these seriously amazing smashed Brussels sprouts! I’ve found this combo just works like a charm. You’ll want about 1.5 pounds of fresh Brussels sprouts – make sure they’re nice and firm! For that glorious crunch, we’ll use 2 tablespoons of good old olive oil. Now, for the flavor boost, it’s 1/4 cup of finely grated Parmesan cheese and 2 cloves of garlic, minced up super fine. Don’t forget salt and pepper to taste, of course! If you’re feeling a little fancy, a drizzle of balsamic glaze at the end totally takes it over the top, but it’s optional!
How to Make Smashed Brussels Sprouts: Step-by-Step
Alright, let’s get these fantastic smashed Brussels sprouts made! I’ve tested this so many times, and honestly, it’s quite straightforward once you know the drill. It’s that simple process that turns a humble veggie into something truly craveable, perfect for pairing with something like our Garlic Butter Salmon or even some crispy chicken wings, like these Air Fryer Garlic Parmesan Wings. Trust me, this is how you get that perfect crispy edge every single time!
Preheating and Preparing the Sprouts
First things first, get that oven going! Pop it in at 400°F (200°C). While it’s heating up, grab your Brussels sprouts. Give them a good wash, trim off those little woody ends, and peel away any loose outer leaves that look a bit sad. It’s ready to be prepped for its transformation!
The Smashing Technique for Smashed Brussels Sprouts
Now for the fun part – the smashing! After you’ve parboiled and dried them really well, lay your Brussels sprouts on a baking sheet. Use the bottom of a sturdy glass, like a clear drinking glass, or even a flat-bottomed potato masher. Just press down gently but firmly on each sprout until it flattens out a bit. You don’t want them to turn to mush, just to get nicely smashed. This exposes more surface area for all that delicious crispiness to happen to our smashed Brussels sprouts!
Seasoning and Roasting for Maximum Crunch
Once they’re all smashed, it’s time to season them up! Drizzle on that olive oil, making sure to coat each one. Then, sprinkle over your Parmesan and garlic mix, along with a good pinch of salt and pepper. I like to give them a little toss right there on the pan for even coverage. Pop them back into that hot oven for about 20-25 minutes. You’re looking for those edges to get perfectly golden brown and crispy. Watching these smashed Brussels sprouts crisp up is so satisfying!
Parmesan Garlic vs. Balsamic Glaze: Flavor Options
You know, when it comes to these smashed Brussels sprouts, I usually go for the Parmesan and garlic version. It’s got that savory, cheesy goodness that just hits the spot, especially when I’m serving them alongside something heartier like my Air Fryer Garlic Parmesan Wings. It’s really like a flavor explosion! But honestly, a drizzle of balsamic glaze is also divine. The tangy sweetness of the balsamic really wakes up the sprouts and offers a totally different, brighter profile. If you have a big steak dinner planned, the balsamic might be the way to go, or if you’re feeling adventurous, why not try both and see which you prefer? It’s all about what you’re craving!
Air Fryer Smashed Brussels Sprouts Time and Temp
Okay, so you’ve got an air fryer? Awesome! These smashed Brussels sprouts are just as incredible cooked that way, maybe even faster! You’ll want to set your air fryer to 375°F (190°C). Pop your smashed sprouts in the basket – making sure not to overcrowd it! – and cook them for about 12 to 15 minutes. Halfway through, give that basket a good shake to make sure they’re getting crisp all over. It’s a super quick way to get that fantastic crunch, kind of like these Air Fryer Biscuit Donuts we made!
Serving Suggestions for Your Smashed Brussels Sprouts
These smashed Brussels sprouts are so versatile, they truly go with just about anything. I absolutely love serving them as the perfect green side for steak night, alongside a juicy cut of beef. They’re also a total showstopper as a holiday side dish, almost as popular as my Maple Glazed Carrots! Honestly, in my kitchen, they’re fantastic next to pulled pork sliders, like these BBQ Pulled Pork Sliders, or pretty much any roasted chicken or pork tenderloin. They just bring that amazing crispy touch that makes any meal feel special!
Frequently Asked Questions about Smashed Brussels Sprouts
Got questions about these glorious smashed Brussels sprouts? I totally get it! Getting that perfect crisp can feel like a puzzle, but it’s totally do-able. Here are a few things folks often ask me:
Can I make Smashed Brussels Sprouts ahead of time?
You can parboil and smash them a day ahead of time and keep them in the fridge, uncovered if possible. Just know they might not get *quite* as shatteringly crispy when you roast them a second time. For the best crunch, I really recommend doing them fresh!
What’s the best oil to use for crispy Brussels sprouts?
For that high heat roasting, you want an oil with a high smoke point. Olive oil is great, but avocado oil, grapeseed oil, or even a light vegetable oil will work like a charm and help get those edges super crispy. Just make sure it’s not too much!
How do I prevent my Brussels sprouts from being mushy?
The big secrets! First, don’t over-parboil them – just a few minutes to get them tender. Second, DRY THEM THOROUGHLY. Seriously, pat them like you mean it. And last, give them space on the baking sheet so the air can circulate. No crowding allowed!
Estimated Nutritional Information
Just a heads-up, this is an estimate, okay? The exact numbers can change a bit depending on how much oil you use or if you add extra seasonings. But generally, these delicious smashed Brussels sprouts will come in around 150 calories per serving, with about 10g of fat, 12g of carbs, and 6g of protein. They’re a fantastic way to get some veggies in without feeling like you’re depriving yourself!
Share Your Smashed Brussels Sprouts Creations!
Oh, I’d just LOVE to see how your smashed Brussels sprouts turned out! Did you get that amazing crunch we talked about? If you snap a picture, especially one showing off that gorgeous “parm crust closeup” or that perfect “sheet pan aesthetic,” please tag me! You can share your photos and thoughts on Facebook or leave a comment right here on the page. Your feedback genuinely makes my day and helps other cooks! If you have any questions or just want to chat about it, feel free to reach out!
PrintCrispy Smashed Brussels Sprouts
Learn how to make ultra-crispy smashed Brussels sprouts with a delicious parmesan and garlic or balsamic glaze. This recipe focuses on achieving maximum crunch.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 lbs Brussels sprouts
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash Brussels sprouts and trim the ends. Remove any loose outer leaves.
- Bring a pot of salted water to a boil. Add Brussels sprouts and parboil for 5-7 minutes until slightly tender.
- Drain the Brussels sprouts thoroughly and pat them completely dry with paper towels. This is key for crispiness.
- Place the dried Brussels sprouts on a baking sheet, ensuring they have space between them. Do not overcrowd the pan.
- Using a flat-bottomed glass or a potato masher, gently smash each Brussels sprout until flattened.
- Drizzle the smashed Brussels sprouts with olive oil.
- In a small bowl, mix together the grated Parmesan cheese, minced garlic, salt, and pepper.
- Sprinkle the Parmesan-garlic mixture evenly over the smashed Brussels sprouts.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- If desired, drizzle with balsamic glaze before serving.
Notes
- For extra crispiness, ensure Brussels sprouts are very dry after parboiling.
- Do not overcrowd the baking sheet; give the sprouts space to crisp up.
- You can also make these in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
- For a balsamic version, skip the Parmesan and garlic and toss with olive oil, salt, and pepper. Drizzle with balsamic glaze after roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg