Des

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Smashed Brussels Sprouts

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This Smashed Brussels Sprouts Recipe will make a brussels sprouts lover out of anyone! They are crispy, cheesy and will be your new favorite side dish.

I mentioned on my Brussels Sprouts Dip recipe that I am on a never ending quest to get everyone to fall in love with Brussels Sprouts. I am firmly in the camp that these cruciferous veggies got a bad rap over the years because people weren’t cooking them right. Often over boiling them resulting in a super unpleasing mushy texture.

Those days are over friends, Crispy Smashed Brussels Sprouts are going to be your new favorite side dish to make. Texture is everything when it comes to brussels sprouts and crispy ones reign supreme. I kid you not when I tell you even my kiddos loved these crushed brussels. How could they not? These babies are perfectly (yet simply) seasoned and have a sprinkling of white cheddar that gets those edges super crispy.

Gosh my mouth is watering just thinking about them. So what do you say? Let’s make ’em!

Here’s what you’ll need:

Ingredients needed:

BRUSSELS SPROUTS: When buying brussels sprouts look for ones that are firm and heavy for their size. You also want them to be a bright green while avoiding the ones with yellowing leaves. Keep in mind that smaller sprouts will be more tender and sweeter than their larger counterparts.

EXTRA VIRGIN OLIVE OIL: This will help brown the brussels sprouts in the oven.

GRANULATED GARLIC/SALT/PEPPER: This combination of seasonings is so simple yet it is one of my absolute favorites. You can substitute garlic powder for the granulated garlic. If you use garlic salt, omit the additional salt.

CHAMPAGNE VINEGAR: I love the pop of acidity and tang that a splash of vinegar adds to brussels sprouts. Champagne vinegar is much lighter in flavor than other vinegars and has a slight fruity/floral flavor. If you don’t have it on hand, you can substitute white wine, rice or sherry vinegar.

EXTRA SHARP WHITE CHEDDAR: I used Tillamook Extra Sharp White Cheddar which is my absolute favorite. Parmesan cheese would also be fantastic with these.

How to make Smashed Brussels Sprouts:

Just a few simple steps is all you need to do. Let’s walk through them.

STEP #1: Preheat oven to 425 degrees F. Parboil the brussels. Parboiling means that you’ll be boiling them just until they are fork tender. Then you dunk them in ice water to stop the cooking. These tender brussels will be much easier to “smash”.

STEP #2: Pat them dry with a paper towel. Drying them is going to help them get crispy when they are cooking. If they are too wet they are more likely to steam.

STEP #3: Place brussels sprouts in a bowl and add olive oil, granulated garlic, salt, pepper, champagne vinegar and 1/4 cup shredded white cheddar. Toss to coat completely.

STEP #4: Place the brussels sprouts a couple of inches apart on a baking sheet. Use the bottom of a mason jar (or glass) to smash them flat.

STEP #5: Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese. Cook an additional 5 minutes or until the cheese is browned.

These made a great side dish to serve along side fried cod or lemon caper salmon.

I am super confident that this recipe is going to be one of your new favorite ways to prepare brussels sprouts and if you’re looking for even more delicious ways, check out these recipes:

For a slightly spicy twist, try these Cajun Roasted Brussels Sprouts.

Why not try throwing them on the grill?? Grilled Brussels Sprouts and Kielbasa Kebab.

Brussel Sprouts Gratin is will be the hit of your next holiday celebration!

Overhead photo of smashed brussels sprouts on baking dish.

Smashed Brussels Sprouts

This Brussels Sprouts Recipe will make a brussels sprouts lover out of anyone! They are crispy, cheesy and will be your new favorite side dish.
Prep Time 10 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 4
Calories 140 kcal

Ingredients
  

  • 1 pound brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon champagne vinegar
  • 1/2 cup white cheddar cheese shredded

Instructions
 

  • Preheat oven to 425 degrees. Put brussels sprouts in a large pot of water and bring to a boil. Cook brussels sprouts 10 minutes or until fork tender. Drain and pat dry.
  • Place dried brussels sprouts in a bowl and toss with granulated garlic, salt, pepper, champagne vinegar and 1/4 cup white cheddar.
  • Place brussels sprouts a couple inches apart on a baking sheet. Use aa mason jar (or glass) to smash them. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese. Cook 5 more minutes or until the cheese is browned.

Notes

Don’t skip patting them dry. This will help ensure that the brussels sprouts crisp better. If they are too wet, they are more likely to steam. 
You can substitute your favorite cheese if you don’t have extra sharp white cheddar. Parmesan would be great with this. 
If you don’t have champagne vinegar, you can substitute rice vinegar, white white vinegar or sherry vinegar. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 140kcalCarbohydrates: 11gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 412mgPotassium: 461mgFiber: 4gSugar: 3gVitamin A: 998IUVitamin C: 96mgCalcium: 149mgIron: 2mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: brussels sprouts, Vegetarian

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Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

Read more »

Have new recipes emailed to you.