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–+ servings
Crispy Smashed Brussels Sprouts with dipping sauce.

Crispy Smashed Brussels Sprouts

Kaylen
Golden, crispy and delicious, Crispy Smashed Brussels Sprouts will change the way you think about Brussels sprouts!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
0 minutes
Total Time 32 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1 pound Brussels sprouts trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt & pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • olive oil spray

Instructions
 

  • Remove any wilted or discolored outer leaves from the Brussels sprouts.
  • Steam Brussels sprouts in either an electric steamer or a steamer basket for about 8 minutes, or until fork tender. While they steam, combine olive oil, garlic powder, smoked paprika, salt & pepper in a small bowl. In the other bowl combine the Parmesan cheese and breadcrumbs.
  • Preheat oven to 425℉/220℃. Drain Brussels sprouts and shake dry. Transfer them to a dish towel to dry for about 5 minutes.
  • Line baking sheet with parchment paper or cooking spray. Arrange Brussels sprouts on baking sheet with space in between. With the bottom of a glass, smash the Brussels sprouts to about 1/2 inch thick.
  • Dip the pastry brush in the seasoned oil and brush it on the smashed Brussels sprouts (alternatively, you can drizzle it on), then spoon the Parmesan breadcrumbs on each sprout, pressing it down to adhere.
  • Give them a light spritz of olive oil spray and bake for 14-19 minutes or until golden and crisp. If desired, sprinkle a little salt on them as they come out of the oven. Excellent served with the aioli mentioned in post. Enjoy!

Video

Notes

  • There are approximately 15-20 Brussels sprouts in one pound.  The "4 servings" are based on 4 per person.
  • This recipe was developed using fresh Brussels sprouts.  Frozen sprouts can be a bit watery, so drain and dry thoroughly before smashing.
  • These can be made in advance by steaming and smashing ahead of time, then adding the oil and topping and bake right before serving.
  • These are best freshly baked, but you can store leftovers in an air-tight container in the fridge for up to 3 days.  Pop in the air fryer or oven to reheat.
Keyword Brussels sprouts, Vegetables, Vegetarian
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