Brussels Sprouts Recipe: Smash ’em to Have the BEST Side Dish this Holiday Season!

Brussels sprouts have often been a polarizing vegetable—some people love them, while others have memories of overcooked, bitter bites from childhood dinners. However, when prepared the right way, Brussels sprouts can transform into a crispy, flavorful dish that everyone will want to devour. One of the best ways to elevate these little green gems is by smashing them! This recipe for smashed Brussels sprouts takes just a little time and effort but results in a side dish that’s as satisfying as it is delicious. I know they might not be the cutest- but trust us, they are SO good! Let’s dive into how to make these irresistible smashed Brussels sprouts!

A Tasty Cue Tradition

One of the reasons Brussels sprouts hold a special place in our hearts is the tradition we’ve built around them. Ever since our first date, we’ve made it a point to order Brussels sprouts whenever they’re on the menu at a restaurant. It’s become a delightful ritual for us—a way to connect over a shared love for this often-misunderstood vegetable. Each time we share a plate of Brussels sprouts, it brings back memories of that first dinner and adds a layer of nostalgia to our dining experiences. We are determined to find the best Brussels sprouts for every city. (So far Osteria La Buca wins for LA and El Santo is in the lead for Vancouver if you were wondering.)

Ingredients

• Fresh Brussels sprouts (about 1 pound)
• Olive oil (about ¼ cup)
• Salt (to taste)
• Chili spice (to taste)
• Onion powder (to taste)
• Garlic powder (to taste)
• Freshly grated Parmesan cheese (for topping)
• Freshly ground black pepper (to taste)
• Optional: hot honey for drizzling

Preparation Steps

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect crispy exterior while keeping the insides tender.

Step 2: Clean and Prepare the Brussels Sprouts

While the oven is heating up, clean your Brussels sprouts thoroughly. Rinse them under cold water and trim off the ends. Removing the tough end pieces will help the sprouts cook evenly and make them more pleasant to eat. Depending on the size, you may also want to cut any larger sprouts in half to ensure uniform cooking.

Step 3: Blanch the Brussels Sprouts

Once the Brussels sprouts are clean and prepped, place them in a large bowl. Drizzle with a bit of olive oil and sprinkle with salt. Toss them around to coat evenly. The goal here is to slightly cook the Brussels sprouts before smashing them.

Next, transfer the coated sprouts to a pot of boiling water and let them blanch for about 8 minutes. This process softens them, making it easier to smash later on while also helping to eliminate any bitterness- the part that most Brussels sprouts recipe’s are lacking!

Step 4: Drain and Lay Out on a Baking Sheet

After the sprouts have finished blanching, carefully strain them in a colander. You want to remove all excess water, so give them a gentle shake. Then, lay the Brussels sprouts out on a baking sheet lined with parchment paper or tin foil. This will help prevent sticking and make cleanup a breeze.

Step 5: Smash the Brussels Sprouts

Here comes the fun part! Using the bottom of a glass or a potato masher, gently smash each Brussels sprout. You want to flatten them slightly but not completely obliterate them. The aim is to create a surface area that will crisp up beautifully in the oven. The smashing process should be quite easy if the sprouts have been blanched long enough.

Step 6: Season the Sprouts

Now it’s time to flavor these little morsels! Drizzle the smashed Brussels sprouts generously with olive oil, making sure they’re well-coated. Then, sprinkle on your chili spice, onion powder, garlic powder, salt, and pepper to taste. If you enjoy a bit of heat, feel free to amp up the chili spice! These sprouts should be coated!

Step 7: Add Parmesan

The final touch before baking is to sprinkle freshly grated Parmesan cheese on top of each smashed sprout. This adds a delightful umami flavor and a crispy texture when baked.

Step 8: Bake to Perfection

Slide the baking sheet into your preheated oven and let the Brussels sprouts roast for 15-20 minutes. The cooking time will depend on how crispy you prefer your sprouts. Keep an eye on them—once they’re golden brown and crispy on the edges, they’re ready to come out!

Step 9: Optional Drizzle with Hot Honey

For an extra layer of flavor, consider drizzling your finished smashed Brussels sprouts with hot honey before serving. The sweetness combined with a hint of heat complements the savory flavors perfectly, creating a dish that will impress even the pickiest of eaters. We recommend Mikes Hot Honey (Not a sponsor, but we are open to it if they are reading some how), a good dupe for this could be the 365 Hot Honey from Whole Foods. Even if you’ve never had it before I really recommend you try it here, it amps up this Brussels sprouts recipe tenfold.

Serving Suggestions

Smashed Brussels sprouts make a fantastic side dish for various main courses, from roasted chicken (Check out our recipe here) and grilled steak to vegetarian entrees. They’re also a wonderful addition to a holiday meal, adding a unique twist to your standard vegetable options.

Feel free to get creative with your toppings! You can swap out the Parmesan for crumbled feta or goat cheese, or add crispy bacon bits for an extra savory crunch. A squeeze of fresh lemon juice right before serving can also brighten the dish and enhance the flavors.

Conclusion

Smashed Brussels sprouts are not just a side dish; they’re a culinary experience! With their crispy edges and delicious flavor profile, they’re bound to win over hearts and taste buds alike. Whether you’re cooking for family, friends, or just for yourself, this simple yet flavorful recipe is sure to become a favorite in your household.

So, the next time you’re faced with Brussels sprouts, don’t shy away—smash them! You’ll be rewarded with a dish that’s not only delicious but also visually stunning. Give this recipe a try and watch as Brussels sprouts go from hated to loved in no time! 

Much Love, 

Sidney and Thomas 

Oh! And if you find a great side of Brussels at a restaurant– please email us. I’m not kidding.