Crispy Smashed Brussels Sprouts
Discover the ultimate trick to achieving irresistibly crispy Brussels sprouts that rival your favorite restaurant! By smashing these little green gems and roasting them to perfection with a drizzle of olive oil and a sprinkle of sea salt, you'll unlock a deliciously crunchy texture and rich flavor. Get ready to elevate your side dish game with this easy and satisfying recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Brussels sprouts (960 ml)
- pepper
🫙Pantry Staples(2)
- nutritional yeast
- oil
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Parboil the Brussels sprouts, then rinse under cold water to stop the cooking process.
- 2
Dry them super well, then add nutritional yeast, salt, pepper, and oil.
- 3
Smash the Brussels sprouts to release their water and increase surface area for crispiness in the oven.
💡 Pro Tips
- ✓Parboil Brussels sprouts for exactly 8-10 minutes until just tender because overcooking breaks down cell walls too much, preventing proper crisping and creating mushy centers.timing8-10 minutes
- ✓Pat Brussels sprouts completely dry and let air-dry for 5 minutes after parboiling because residual moisture creates steam that prevents Maillard browning at temperatures below 300°F.technique5 minutes air-dry
- ✓Smash Brussels sprouts to 50-60% of original thickness to maximize surface area for browning while keeping enough structure to hold together during roasting.technique50-60% thickness
- ✓Roast at 425-450°F because this temperature range optimizes both moisture evaporation and Maillard reaction speed without burning the exposed leaf edges.equipment425-450°F
- ✓Use a 3:1 oil to nutritional yeast ratio by weight because too much nutritional yeast absorbs oil and creates a pasty coating instead of enhancing umami and browning.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Crispy Smashed Brussels Sprouts
Discover the ultimate trick to achieving irresistibly crispy Brussels sprouts that rival your favorite restaurant! By smashing these little green gems and roasting them to perfection with a drizzle of olive oil and a sprinkle of sea salt, you'll unlock a deliciously crunchy texture and rich flavor. Get ready to elevate your side dish game with this easy and satisfying recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Brussels sprouts (960 ml)
- pepper
🫙Pantry Staples(2)
- nutritional yeast
- oil
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Parboil the Brussels sprouts, then rinse under cold water to stop the cooking process.
- 2
Dry them super well, then add nutritional yeast, salt, pepper, and oil.
- 3
Smash the Brussels sprouts to release their water and increase surface area for crispiness in the oven.
💡 Pro Tips
- ✓Parboil Brussels sprouts for exactly 8-10 minutes until just tender because overcooking breaks down cell walls too much, preventing proper crisping and creating mushy centers.timing8-10 minutes
- ✓Pat Brussels sprouts completely dry and let air-dry for 5 minutes after parboiling because residual moisture creates steam that prevents Maillard browning at temperatures below 300°F.technique5 minutes air-dry
- ✓Smash Brussels sprouts to 50-60% of original thickness to maximize surface area for browning while keeping enough structure to hold together during roasting.technique50-60% thickness
- ✓Roast at 425-450°F because this temperature range optimizes both moisture evaporation and Maillard reaction speed without burning the exposed leaf edges.equipment425-450°F
- ✓Use a 3:1 oil to nutritional yeast ratio by weight because too much nutritional yeast absorbs oil and creates a pasty coating instead of enhancing umami and browning.ingredient3:1 ratio