Name: Extra Crispy Smashed Brussels Sprouts (Viral Recipe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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)

Crispy Smashed Brussels Sprouts

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Nov 03, 2025

4.59 from 62 ratings

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45 minutes

Serves 4 servings

135 Comments

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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.

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

Cook: 35

Total: 45

Servings: 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

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

*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.