Crispy Smashed Brussels Sprouts
User Reviews
4.7
Crispy Smashed Brussels Sprouts
Description
The recipe begins by boiling small Brussels sprouts until fork-tender, then cooling them in cold water to halt cooking. After draining and drying thoroughly, they are tossed with olive oil, nutritional yeast, salt, and black pepper. The seasoned sprouts are spread on a parchment-lined baking sheet and each is gently smashed to flatten slightly without breaking apart.
Roasting at 425°F (218°C) for 25 to 30 minutes crisps the flattened sprouts and imparts golden-brown color. If further browning is desired, the oven can be switched to broil for a minute or two while watching carefully. The final texture contrasts tender centers with crunchy edges enhanced by the umami flavor of nutritional yeast.
This dish makes a flavorful and textured vegetable side or snack. The recipe notes advise leaving most of the stem intact while trimming the bottom so the leaves stay together during smashing. Serving suggestions include pairing the sprouts with sauces like pesto mayo for added flavor.
Ingredients
- 2 lbs Brussels sprouts cleaned and trimmed*, 900 g, small
- 2 Tbsp olive oil 30 mL
- ¼ cup nutritional yeast 15 g
- 1 tsp salt
- ½ tsp black pepper ground
Instructions
- Boil: Bring a large pot of water (½ full) to a boil. Add 2 lbs small Brussels sprouts and cook until fork-tender, about 10 minutes.When finished, run under cold water to stop the cooking process. Drain well then pat as dry as possible.Preheat oven to 425°F (218°C).
- Stir: Stir cooked sprouts together with 2 Tbsp olive oil, ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper.
- Smash: Transfer sprouts to a parchment-lined baking sheet and spread them out. Use a cup to gently but firmly smash each Brussels sprout to flatten.
- Bake: Bake for 25 to 30 minutes. If not crispy and browned at 30 minutes, switch your oven setting to "broil" and cook for 1 or 2 minutes, watching very closely the whole time, until they're golden brown.
Notes
- Leave most of the Brussels sprout stem intact to help the leaves hold together when smashed; trim only a small bit from the bottom.
- For extra browning, switch the oven to broil after the initial roasting and watch closely to avoid burning.
- Pesto mayo (equal parts pesto and mayo) can be served as a sauce accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 113kcal | 6% |
| Carbohydrates | 9.6g | 3% |
| Protein | 4.5g | 9% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 606mg | 25% |
| Potassium | 371mg | 8% |
| Fiber | 3.8g | 15% |
| Sugar | 2g | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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