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Made with only five ingredients, these Crispy Smashed Brussels Sprouts are your newest veggie obsession! The extra crispy bites come together with just a few simple steps: boil, smash, and bake until crispy! With over 45 million views, this viral recipe has been devoured by thousands of home cooks.

Pairs well with a side of Lemon Pepper Tofu and Creamy Chickpea Soup, or toss them into this Crunchy Kale Salad.

A baking sheet with rows of golden-brown, crispy smashed Brussels sprouts coated in breadcrumbs after roasting.
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Brussels sprouts are one of those vegetables that most people grow up not liking…and then they have one dish at a restaurant and their whole world changes.

This is because Brussels sprouts are all about how you cook them.

These crispy smashed Brussels sprouts require boiling first, which normally I would say “no way” to, but then we smash and bake them. This, combined with nutritional yeast, creates a cheesy and crispy taste that’s totally vegan!

Reader rating

★★★★★

“Easily the best Brussel sprouts I have ever tasted!” —Taylor

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A close-up of crispy roasted Brussels sprouts being dipped into a bowl of creamy green herb sauce with a fork.
Smashing = more surface area which means more area to get crispy and caramelized!

Key Ingredients

This is just an overview–jump to the recipe card for full measurements!

  • The Sprouts: Fresh Brussels sprouts that have been cleaned and trimmed and good quality olive oil to crisp them in.
  • The Seasoning: A combination of nutritional yeast (which adds an umami/cheesy flavor) salt, and pepper.

“Nooch” 101

Nutritional yeast (sometimes called “nooch”) is a deactivated yeast with a cheesy, nutty flavor, making it a popular seasoning in vegan and vegetarian cooking. It’s sold as flakes, usually in a bag near the flour.

A bowl of Brussels sprouts, a small glass container of oil, a dish of salt and pepper, and a bowl of nutritional yeast on a blue tiled surface.

What’s that sauce?

The green sauce I served the smashed Brussels sprouts with is pesto mayo! Just mix 1 part pesto and 1 part mayo. Happy eating!

A plate of crispy smashed Brussels sprouts topped with a green herb sauce, served with a fork; extra sauce is in a small bowl nearby.
Crispy smashed Brussels sprouts on a platte with green pesto mayo sauce.
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Extra Crispy Smashed Brussels Sprouts (Viral Recipe)

4.59 from 62 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
These crispy smashed Brussels sprouts are vegan, easy to make with just 5 ingredients, and baked to golden perfection. Boil, smash, and bake!

Ingredients 

  • 2 lbs small Brussels sprouts, cleaned and trimmed*, 900 g
  • ¼ cup nutritional yeast, 15 g
  • 1 tsp salt
  • ½ tsp ground black pepper
  • Oil, spray or drizzle
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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).
    Brussels sprouts in a stainless steel pan filled with water, placed on a bright blue tiled surface.
  • Smash: Transfer sprouts to a parchment-lined or greased baking sheet and spread them out. Use a cup to gently but firmly smash each Brussels sprout to flatten.
    A baking sheet with whole Brussels sprouts, some of which are being flattened by a glass jar placed in the center.
  • Dry: Using a few paper towels, pat dry the Brussels sprouts.
    A baking sheet with flattened Brussels sprouts, partially covered by a sheet of paper towel, sits on a blue surface.
  • Flavor: Spray or brush each flattened sprout with oil. In a small bowl combine ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper. Sprinkle mixture over the Brussels sprouts.
    A baking sheet with smashed Brussels sprouts topped with yellow nutritional yeast, next to a small glass bowl of nutritional yeast, on a blue tiled surface.
  • 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.
    Baked, seasoned smashed potatoes spread on a parchment-lined baking sheet, with crispy edges and a golden-brown coating.

Notes

*With this recipe, leave most of the stem intact so that the leaves hold together when smashed. Trim just the very bottom off of each Brussels sprout stem.
The pictured sauce is pesto mayo (1 part pesto and 1 part mayo).
Storage: You can store any leftovers in an airtight container in the fridge for up to 4 days. To reheat them, pop the Brussels Sprouts in the oven or air fryer to crisp them up again.
What happens if I overcook the Brussels sprouts while boiling? It’s super important to not overcook them while boiling, but if you do it’s ok. It will still be delicious but they will not be as crispy or hold together as well.
Should I cut the stem off the Brussels sprouts? You want to leave most of the stem intact so that the leaves hold together when smashed. Trim just the very bottom off of each sprout.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 9.6g | Protein: 4.5g | Fat: 7.7g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 606mg | Potassium: 371mg | Fiber: 3.8g | Sugar: 2g | Calcium: 42mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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4.59 from 62 votes (22 ratings without comment)

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135 Comments

  1. JimS says:

    5 stars
    Definitely the crispiest! I like that the base recipe is slightly wanting. More olive oil? Pesto mayo? It’s all up to the diners’ individual tastes. I’m looking forward to a lemony sauce next time.

    Reply
    1. Sarah Bond says:

      A lemony sauce with this would be amazing. Happy eating!

  2. Paige says:

    These look really yummy. Going to pick up ingredients tomorrow! You noted nutritional info for one serving but not the size of one serving. I am on a special diet and need to track and calculate what I’m eating daily. Thank you.

    Reply
    1. Sarah Bond says:

      Hi Paige! A serving size is simply one fourth of the entire recipe. Happy eating!

  3. Christine Puls says:

    Your Instagram post of this recipe shows the Brussels sprouts tossed with nutritional yeast in a bowl. This recipe says to smash them first and then sprinkle nutritional yeast. I followed this recipe, my Brussels sprouts burnt on bottom before the browned on top and were mushy too. Feedback?

    Reply
    1. Sarah Bond says:

      You can actually do it either way! If they’re not getting crispy, just make sure to pat them super dry. Recently I’ve enjoyed boiling them, patting them dry, smashing them, and then patting them dry AGAIN before sprinkling with nutritional yeast. The double drying helps to prevent them from getting too mushy and helps with crisping!

  4. Shannon says:

    1 star
    What a waste of time, these were awful. It’s pretty obvious from the pictures that the nutritional yeast was not just sprinkled on top, as the recipe directs, in the pics you can tell they are completely coated. Why were we not directed to do that? I don’t think it would have mattered anyway, they were just plain bad.

    Reply