Made with only 5 ingredients, these Crispy Smashed Brussels Sprouts are not only vegetarian but also vegan! The extra crispy bites come together with just a few simple steps. Just boil, smash, and bake until crispy! You can customize the seasoning with a little heat or fresh lemon zest. With over 18 million views across TikTok and Instagram, this viral recipe has been tried and loved by thousands of home cooks!
Brussels sprout recipes 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.
I’m glad I finally came around to them because this vegetable is incredibly versatile. From Brussels sprout pizza to Brussels sprout latkes, the possibilities are endless. That being said, I’m excited to share a new way to enjoy them with you!
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!
Why you’ll love it
- 5 ingredients are all you need for the most delicious appetizer you’ll ever try. Ok, next to these smashed carrots and smashed cauliflower.
- No special equipment is needed to smash the Brussels sprout. You just need a wide glass or cup.
- Can be enjoyed in many ways including as a snack with your favorite dip or as a topping on a warm harvest bowl.
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Ingredients for Smashed Brussels Sprouts
The ingredients for this recipe are all classics. The only one that is a little bit different is nutritional yeast. But, I’ll tell you where to get that!
- The Main Parts: The majority of this recipe relies on fresh Brussels sprouts that have been cleaned and trimmed and good quality olive oil to crisp them in. For tips on cutting them, head over to our post on how to cut Brussels sprouts.
- Seasoning: The seasoning for this appetizer is a combination of nutritional yeast, which has an umami and cheesy flavor, salt, and pepper. Nutritional yeast is sold as flakes, usually in a bag near the flour.
What is nutritional yeast?
Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor, making it a popular seasoning in vegan and vegetarian cooking. It is commonly used to add depth to dishes like sauces, soups, and gravies, or sprinkled on foods such as popcorn, salads, or pasta. Beyond its taste, it’s a versatile ingredient, enhancing flavors while providing a boost of nutrients, including B vitamins and complete protein.
How to make Crispy Smashed Brussels sprouts
Making this smashed Brussels sprout recipe is incredibly easy. It requires a little bit of time but very little effort for a ton of reward!
- Boil the Brussels sprouts until tender and preheat the oven.
- Stir the sprouts with the oil and seasoning.
- Smash them and then bake.
- Broil for a few minutes to become golden brown.
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.
Why this Recipe Works
- Smashing = more surface area which means more area to get crispy and caramelized.
- Vegan but you wouldn’t know it. Most smashed Brussels sprout recipes use parmesan but nutritional yeast creates the same savory flavor as cheese.
- So many ways to enjoy them with different spices and flavor profiles. You can add a drizzle of balsamic vinegar or crispy vegan bacon bits.
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
FAQs
Can you freeze these?
Yes, you can freeze leftovers for up to 3 months. But, they will be soggy when you thaw them so you need to let them cook in the oven a little bit longer to dry out that excess moisture. You might need to toss in the nutritional yeast seasoning 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.
What to serve with crispy brussels sprouts
This dish can be served with an array of other appetizers or side dishes or just eaten on its own with your favorite dip. Here are a few of my favorite ways to enjoy the Brussels sprouts.
- With a sea of other appetizers like Baked Onions and Tomato Confit with toasty bread.
- With literally any sauce you like. My favorites are Romesco Sauce and Vegan Queso.
- As a side dish with Lemon Pepper Tofu or Creamy Chickpea Soup.
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Ingredients
- 2 lbs small Brussels sprouts cleaned and trimmed*, 900 g
- 2 Tbsp olive oil 30 mL
- ¼ cup nutritional yeast 15 g
- 1 tsp salt
- ½ tsp ground black pepper
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.
Lisa L says
These were fantastic and easy. I appreciate too that they are soy and dairy free since I have allergies to these.
Sarah Bond says
I’m so happy to hear it, Lisa! Enjoy!
Anna says
So easy so darn delicious. Love this. Thank you.
Sarah Bond says
So happy you loved it, Anna! Enjoy! 😀
kai says
Hello, could u share the receipe for the dip. For the smash Brussel sprouts. Thank u
Sarah Bond says
I made a simple pesto mayonnaise with 1 part pesto and 1 part mayonnaise!
Taylor says
Easily the best Brussel sprouts have ever tasted!
Sarah Bond says
YAY! So happy you loved them, Taylor! 😀
dan f says
Hi there! I just tried this and thought it was delicious, even though my sprouts were a bit big and didn’t end up looking quite like yours. That aside, I have a question about your Nutrition Information. How do you derive it? I’m using a nutrition tracker and entered in the ingredients in the recipe, and Cronometer (an app) is using databases such as NCCDB to provide data for the ingredients. In total, some were close, others not so much. I’m new on my tracking journey, so figuring out what information to use is a work in progress for me!
Sarah Bond says
Hi Dan! I run the recipe through the Very Well Fit nutrition calculator to get a baseline, but then I go ingredient by ingredient to make sure everything is correct. I have a degree in nutrition so usually I have a very good idea if it’s correct or not.
Mel says
Tried this and the parchment paper melted to the pan. Patted the Brussels dry but I guess they were still too wet? They would eat but they were not our favorite.
Sarah Bond says
Hi Mel! It sounds like you may have used wax paper, parchment paper shouldn’t melt like that.
Teri Hroza says
Made them last night and family Loved them! Easy recipe
Sarah Bond says
Yay! So happy to hear it, Teri! Enjoy!! 😀
Pat Cobb says
Where do you buy nutritional yeast? I have not heard of it before. I want to make this recipe.
Thanks!
Sarah Bond says
You can find it in either the baking or nutrition supplement aisle of most grocery stores! 😀
Ramona Chavez says
I love the flavor. I made them today. I noticed that they didn’t get crunchy like the video… I actually followed the instructions… lol usually I just do my own style to recipes. I put them in the broiler…they’re still soft. Maybe I par-boiled to long. Almost burnt them. But I like a litte char. You didn’t state at what temperature for the broiler. But I did what I do.
Sarah Bond says
Next time you could try cooking them for longer in the oven before turning the broiler on, this will help dry them out. And also, of course, dry them out super super well before you bake them!
E says
When smashing the Brussel sprouts all the seasoning comes off so they are not crispy and bland. If (big if) I tried these again I would maybe toss them after they were smashed or sprinkle them with seasoning on the sheet pan.
Frank G says
It turned out wonderful. I major suggestion. Instead of saying “mix all the indigence together in a bowl”, I feel it is necessary to mix the olive oil, salt and pepper together in the bowl, add the Brussels Sprout and mix. When all the Brussels Sprout are coated with the oil, the sprinkle the yeast on them as you are mixing. This will get an even coat. I tried it the other way and put the indigence in the bowl and the mix is like a paste. There is no way that will stick to the Brussels sprouts. Also to extract as much water as possible from the Brussels Sprouts after boiling, I squeezed them in paper towels and a LOT of water came out.
AD says
Can you substitute Almond Flour for Nutritional yeast?
Sarah Bond says
Yes that could work well! I haven’t tried so I can’t say for sure though.
Dr. Mary Jowett says
these look absolutely delicious! Do you use nutritional yeast flakes or powder? What is the dip that you have shown on the video?
Sarah Bond says
Either form of nutritional yeast works! And the dip is pesto mayo (1 part pesto, 1 part mayo).
Randi says
I just made these tonight. OMG is all I can say! They are out of this world! I never thought that I could binge on Brussels Sprouts but I couldn’t stop eating them! 10/10!
DONNA N says
I made this recipe and it tasted great. I believe I didn’t get all the water out so they weren’t crispy like I wanted and not sure if the size mattered because they were on the larger side. I used parchment paper as well. Oh yeah maybe I didn’t get as crispy because I also used Pam spray since I don’t use oil right now.
Barbara says
We made these to accompany our burgers. They were a terrific alternative to fries. This recipe is definitely a keeper!
Brian says
No golden brown outside. Just looked like basic baked Brussel sprouts with a little bit of yellow on the outside.
Emily says
What sauce is the green one for the dip?
Sarah Bond says
1 part pesto and 1 part mayo! 🙂
Felicia McGhee says
I saw this recipe and decided to try it because I wanted to do something different with Brussel Sprouts. This was the change I needed! My kids already enjoy veggies but they have asked me to make these again…there were none left to take for lunch! Thanks so much.