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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.
save this recipe!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
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.
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!
Extra Crispy Smashed Brussels Sprouts (Viral Recipe)
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
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).
- 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.
- Dry: Using a few paper towels, pat dry the Brussels sprouts.
- 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.
- 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
Nutrition
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!
These were fantastic and easy. I appreciate too that they are soy and dairy free since I have allergies to these.
I’m so happy to hear it, Lisa! Enjoy!
So easy so darn delicious. Love this. Thank you.
So happy you loved it, Anna! Enjoy! 😀
Hello, could u share the receipe for the dip. For the smash Brussel sprouts. Thank u
I made a simple pesto mayonnaise with 1 part pesto and 1 part mayonnaise!
Easily the best Brussel sprouts have ever tasted!
YAY! So happy you loved them, Taylor! 😀
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!
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.
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.
Hi Mel! It sounds like you may have used wax paper, parchment paper shouldn’t melt like that.
Made them last night and family Loved them! Easy recipe
Yay! So happy to hear it, Teri! Enjoy!! 😀
Where do you buy nutritional yeast? I have not heard of it before. I want to make this recipe.
Thanks!
You can find it in either the baking or nutrition supplement aisle of most grocery stores! 😀
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.
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!
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.