Smashed Brussels Sprouts Recipe (2 Ingredients, 40 Minutes)

Name: For the Best, Crispiest Brussels Sprouts, Smash ‘Em Flat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup extra-virgin olive oil, plus more for the baking sheets; 2 pounds brussels sprouts; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 lemon, zested and juiced

Plate of roasted and seasoned smashed Brussels sprouts with a spoon on the side — Simply Recipes / Frank Tiu

Smashing brussels sprouts on a sheet pan creates extra crispy surfaces for more caramelized flavor.
Even veggie skeptics in the family will love these roasted sprouts thanks to their creamy centers and lacy edges.
Boiling or microwaving the sprouts first guarantees they turn tender without burning.

If I had a dollar for every restaurant that offered an appetizer of roasted brussels sprouts seasoned with maple, balsamic, or hot honey, I’d have enough cash to order a round of them. I never bother with brussels sprouts at restaurants—the portions are always skimpy, plus they’re so easy to make at home. And now I have a new favorite way! Smashing them.

Smashed brussels sprouts are a little more work than plain old roasted brussels sprouts, but I honestly like them better. Smashing them down isn’t only oddly satisfying, it also makes more surface area for browning and crisping up, and that means more excitement.

These little veggies have been a star at our family table for months now. My kid wouldn’t touch sprouts before. I brought these to a potluck and the platter was wiped out in minutes. People inhale them.

Plate of smashed Brussels sprouts on a white dish with a fork — Simply Recipes / Frank Tiu

Why You Should Smash Your Brussels Sprouts

Smashed brussels sprouts are related to smashed potatoes, but they’re a little different. While boiled baby potatoes tend to crack apart when you smash them, the brussels sprouts mush down and fan apart. Their outer leaves turn lacy while their centers are almost creamy.

Make them as a side or eat them straight from the pan like me. If you’re a fan of kale chips, you’re in luck, because after smashing, stray leaves loosen from the sprouts and turn into bonus mini chips as the pan roasts. They get dark, almost charred, but they’re not bitter at all.

Give Your Sprouts a Jump Start

The cooking process for these smashed brussels sprouts isn’t one-and-done in the oven. By the time the brussels sprouts would be soft enough to smash, their outsides would burn beyond recognition. You have to give the sprouts a jump-start by boiling them. Drain the brussels sprouts from the water right after they’re soft enough to smash.

If you prefer, you can steam the brussels sprouts in the microwave instead of boiling on the stovetop. Put them in a microwave-safe dish with about 1/4 cup water, cover the dish, and microwave on high for 6 to 8 minutes, just until they’re smashable. Be mindful of steam when you check on them!

A platter of roasted smashed Brussels sprouts with a serving spoon — Simply Recipes / Frank Tiu

Roast Them Right on the Pan

You get the best browning if you roast the brussels sprouts directly on the sheet pan, rather than using parchment or a silicone baking mat. Greasing the sheet lightly before roasting makes sure they don’t stick—important, since they’re harder to flip if they don’t release from the pan.

If you have stuck-on bits come time to wash up, grab a Scrub Daddy-type sponge and they should come right off. Failing that, try a sprinkling of Bar Keeper’s Friend. If there’s general darkening of the sheets, keep in mind that a brown patina on baking sheets can act as a durable nonstick surface–it’s actually a good thing!

Yes, You Can Use Frozen Brussels Sprouts…With a Few Changes

Frozen brussels sprouts work quite well in this recipe. They don’t get as crispy, but they’re still dang tasty.

Microwave the brussels sprouts right in their package for 2 minutes less than the package directs. Carefully open the bag and dump the brussels sprouts into a colander. Let them sit for 2 minutes to allow the steam to come off. Then pick up at Step 4 in the recipe.

How To Make Frozen Brussels Sprouts Taste as Good as Fresh Ones

Cooked smashed Brussels sprouts on a serving spoon and dish — Simply Recipes / Frank Tiu

Flavor Variations

I prefer to season my sprouts simply, with copious amounts of salt and olive oil. But if you’re inclined to try different flavors, consider these:

Season with 1 tablespoon za’atar and omit the lemon zest.
Sprinkle 1/4 cup grated parmesan cheese over the brussels sprouts right after you flip them. Return the pan to the oven until the cheese is browned and bubbly.
Replace the black pepper with crushed red pepper flakes or a little cayenne.
Omit the lemon juice and toss the Brussels sprouts with a drizzle of balsamic vinegar.
For you dippers out there, serve the roasted sprouts with aioli or whole-grain mustard thinned out with a little water.

Smashed Brussels Sprouts

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4 to 6 servings

Keep Screen Awake

1/4 cup extra-virgin olive oil, plus more for the baking sheets
2 pounds brussels sprouts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced

Preheat the oven to 425°F.

Position the racks in the upper and lower thirds of the oven. Use a pastry brush to lightly grease 2 large rimmed baking sheets with olive oil.
Trim the brussels sprouts:

Bring a large pot of water to a boil over high heat. While you wait for the water to boil, trim the very bottoms from the brussels sprouts and remove any yellowed leaves.
Boil the brussels sprouts:

When the water reaches a boil, add the brussels sprouts. Boil until just tender, 5 to 6 minutes. (To test, remove a sprout from the water, lay it on a cutting board, and see if you can smash it with the bottom of a drinking glass.)

Once they’re ready, drain the brussels sprouts. Let them sit for 1 to 2 minutes to allow the steam to evaporate.

Simply Recipes / Frank Tiu
Smash the brussels sprouts:

Divide the brussels sprouts between the greased baking sheets, spacing them evenly apart. Using the bottom of a sturdy drinking glass, smash each one down so it’s less than 1/2-inch thick. Don’t worry if some leaves fall off or a few of the brussels sprouts fall apart.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu
Season:

In a small bowl, mix together the salt, pepper, and lemon zest. Use the pastry brush to brush the tops of the sprouts evenly with the oil, then sprinkle evenly with half of the salt mixture.

Simply Recipes / Frank Tiu
Roast:

Put the baking sheets in the oven and roast for 15 minutes, rotating the pans from top to bottom halfway through.
Flip, season, then continue roasting:

Remove the pans from the oven. Using a metal spatula, flip each brussels sprout (this is easier if you let the pans sit for a minute; the sprouts will naturally loosen from the pans). Sprinkle evenly with the remaining seasoning.

Return the pans to the oven and roast until the bottoms of the sprouts are deeply browned, another 5 to 8 minutes.

Simply Recipes / Frank Tiu
Finish and serve:

Drizzle the lemon juice all over the brussels sprouts and serve immediately.

Refrigerate leftovers in an airtight container for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
136	Calories
10g	Fat
11g	Carbs
4g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	136
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	7%
Cholesterol 0mg	0%
Sodium 243mg	11%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 4g
Vitamin C 95mg	474%
Calcium 56mg	4%
Iron 2mg	10%
Potassium 490mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.