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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!
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.
Can you substitute Almond Flour for Nutritional yeast?
Yes that could work well! I haven’t tried so I can’t say for sure though.
these look absolutely delicious! Do you use nutritional yeast flakes or powder? What is the dip that you have shown on the video?
Either form of nutritional yeast works! And the dip is pesto mayo (1 part pesto, 1 part mayo).
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!
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.
Did you smash them with a jar before putting in oven? Im making right now and hoping they turn out
Yes! Boil or steam > smash > oven until crispy.
We made these to accompany our burgers. They were a terrific alternative to fries. This recipe is definitely a keeper!
No golden brown outside. Just looked like basic baked Brussel sprouts with a little bit of yellow on the outside.
What sauce is the green one for the dip?
1 part pesto and 1 part mayo! 🙂
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.
My Brussel sprouts were dry and mushy…what did I do wrong? I thought I put lots of nutritional yeast on them and I used avocado oil instead of olive oil. I forgot and cut the ends off and there were some burnt leaves. I will try this again. Thank you!
They just need to be patted dry better, then baked a little longer 🙂