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Crispy smashed Brussels sprouts on a platte with green pesto mayo sauce.
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4.59 from 62 ratings

Extra Crispy Smashed Brussels Sprouts (Viral Recipe)

These crispy smashed Brussels sprouts are vegan, easy to make with just 5 ingredients, and baked to golden perfection. Boil, smash, and bake!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizers, Side Dishes, Snacks
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: Brussels sprout recipes, crispy Brussels sprouts, how to cook Brussels sprouts, smashed Brussels sprouts, smashed vegetables, smashed veggies
Servings: 4 servings
Author: Sarah Bond

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).
    Brussels sprouts in a stainless steel pan filled with water, placed on a bright blue tiled surface.
  • 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.
    A baking sheet with whole Brussels sprouts, some of which are being flattened by a glass jar placed in the center.
  • Dry: Using a few paper towels, pat dry the Brussels sprouts.
    A baking sheet with flattened Brussels sprouts, partially covered by a sheet of paper towel, sits on a blue surface.
  • 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.
    A baking sheet with smashed Brussels sprouts topped with yellow nutritional yeast, next to a small glass bowl of nutritional yeast, on a blue tiled surface.
  • 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.
    Baked, seasoned smashed potatoes spread on a parchment-lined baking sheet, with crispy edges and a golden-brown coating.

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.
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.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 9.6g | Protein: 4.5g | Fat: 7.7g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 606mg | Potassium: 371mg | Fiber: 3.8g | Sugar: 2g | Calcium: 42mg | Iron: 1mg
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