Smashed Brussels Sprouts

Brussels sprouts are at their best when they’re as crispy as possible. With this smashed Brussels sprouts recipe, you’ll get ultra-crunchy sprouts—no deep fryer required! Even better, these smashed Brussels sprouts can be served as a snack, party food, or vegetable side dish.

The secret to this recipe is that every step is designed to produce the crispiest sprouts possible. You start by boiling the sprouts until tender, then you flatten them with the bottom of a measuring cup to create extra surface area. The reason? The more leaves in contact with the hot baking sheet, the crunchier the sprouts get. Also key is making sure that the sprouts are as dry as possible before they are topped with garlic oil, parmesan cheese, and panko breadcrumbs.

Serve these sprouts with a creamy lemon sauce for dipping and watch them disappear in seconds. If you like things extra spicy, you can add some heat to the dipping sauce with a few more dashes of hot sauce or chopped pickled jalapeños.

How do you prepare Brussels sprouts before cooking?

Begin by trimming the ends with a sharp paring knife. Brussels sprouts grow on large stalks, and once they are cut off and packaged, the bottoms can start to brown and dry out. A quick cut removes the toughened ends. Next, inspect the outer leaves and remove any bruised, holey, or discolored pieces. Some recipes call for halving the sprouts, which you should do by cutting through the stalk ends so the leaves hold together. In this recipe, the sprouts are left whole when they are boiled.

Why won't my Brussels sprouts get crispy?

Excess moisture is usually the culprit. For the crispiest Brussels sprouts, thoroughly dry them twice—once after boiling and then again after smashing. Also be sure to give your sprouts some breathing room on the baking sheet. While it’s okay for them to touch, avoid overlapping (which causes steaming). You want each sprout to have ample contact with the sizzling pan. Finally, trust your judgment. If they don’t look golden and crispy enough after 15 minutes, let them bake for another 5 minutes. And if all else fails, don’t worry! The sprinkle of lemony panko and parmesan added during the last 15 minutes of baking means that you’ll still enjoy crunchy bits with every bite.

Can you make smashed Brussels sprouts ahead of time?

You can get a head start by boiling the Brussels sprouts, drying them thoroughly, and smashing them. Once they’re flattened, arrange them in an airtight container and refrigerate them for up to a day. Let them come to room temperature, then pat them dry once again before placing them on a baking sheet and baking as directed. You may need to add 5 minutes to the cooking time.

What’s the best way to cook the Brussels sprouts before smashing them?

Boiling or steaming both work well for softening Brussels sprouts before smashing—they just need to be tender enough to press flat without falling apart. Roasting them first isn’t ideal, since they won’t be soft enough to smash evenly. This recipe calls for boiling the Brussels sprouts. If you want to steam them, bring 1 inch of water to a boil in a large pot fitted with a steamer basket, add the Brussels sprouts, cover, and cook until the sprouts are tender and can be easily pierced with a paring knife, 6 to 8 minutes. However you cook them, be sure not to overdo it—mushy sprouts won’t crisp up properly in the oven later.

Can you use frozen Brussels sprouts for smashed sprouts?

You can, but fresh Brussels sprouts work best. Frozen sprouts tend to hold more water, which can make them soggy instead of crisp after roasting. If frozen is what you have, be sure to thaw and drain them well, then pat them dry with paper towels before cooking. Just know they might need a bit more time to get golden and crispy.