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.
2lbssmall Brussels sproutscleaned and trimmed*, 900 g
2Tbspolive oil30 mL
¼cupnutritional yeast15 g
1tspsalt
½tspground 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.
Video
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.