Crispy Smashed Brussels Sprouts: 1 Viral Hack

Oh, how we all crave those perfectly crispy veggies, right? You know, the kind that have those shatteringly delicious edges you just can’t resist? For the longest time, I was stuck with sad, limp Brussels sprouts, no matter what I did. But let me tell you, figuring out the secret to truly crispy smashed Brussels sprouts changed my whole veggie game! It’s all about a simple parboil, a gentle smash to get more surface area (trust me on this!), and then a hot roast. As a home cook who’s been there, I’m all about making those flavor and texture wins happen without a fuss, just like my Grandma taught me.

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Why You’ll Love These Crispy Smashed Brussels Sprouts

Seriously, these smashed Brussels sprouts are just the best. They’re ridiculously easy to whip up, even with that parboiling trick I’ll show you!

You get that amazing crispy texture you’ve seen all over—think crackly edges and tender insides. Plus, the flavor? Oh my goodness. A sprinkle of Parmesan cheese and a little drizzle of balsamic glaze make them absolutely irresistible. They’re fancy enough for a holiday dinner but so simple for a weeknight treat. Honestly, they’re a total crowd-pleaser!

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Gathering Your Ingredients for Crispy Smashed Brussels Sprouts

Okay, so pulling together what you need for these crispy smashed Brussels sprouts is super simple – no fancy stuff here! You’ll want about 1.5 pounds of fresh Brussels sprouts. Just trim off the little tough ends and maybe give them a little half if they’re on the bigger side. Then, we’ll need 2 tablespoons of good old olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper to get them seasoned up just right. And for that irresistible cheesy factor? Grab about a quarter cup of grated Parmesan cheese. Oh, and if you’re feeling fancy, a couple of tablespoons of balsamic glaze for drizzling at the end is totally optional but so, so good!

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How to Parboil and Smash Brussels Sprouts for Ultimate Crispiness

Okay, so this is where the magic really happens for that viral crispy texture! It’s all about a quick parboil followed by a gentle smash. Don’t skip these steps, they’re crucial for getting those sprouts shatteringly crisp. Think of it like getting our crispy roasted chickpeas just right – plenty of surface area!

The goal of parboiling is to get them *just* tender-crisp, not mushy. We want them pliable enough to smash but still with a little bite. And make sure they are totally dry afterward – I mean, *completely* dry. Water is the enemy of crispiness, and I learned that the hard way!

Step-by-Step Guide: Parboiling Your Brussels Sprouts

First things first, get a pot of water boiling and don’t forget to salt it generously – it’s like seasoning pasta water! Carefully drop your trimmed Brussels sprouts into that bubbling water. We’re only going for about 5 to 7 minutes, just until they’re fork-tender but still have a slight resistance. Drain them super well. I usually give the colander a good shake, and then I even spread them out on a kitchen towel to pat them dry. Seriously, get them as dry as you possibly can!

The Art of Smashing Brussels Sprouts

Now for the smashing part! It sounds a little wild, I know, but it works wonders. Line a baking sheet with parchment paper – this is a lifesaver, trust me. Place your slightly cooled, dried Brussels sprouts on the sheet. Grab the bottom of a sturdy glass or even a small mug, and just give each sprout a firm, gentle press. You want to flatten them out like little pancakes, but not totally obliterate them. This creates way more surface area for all that crispy goodness to develop in the oven!

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Roasting Crispy Smashed Brussels Sprouts to Perfection

Okay, now that we’ve got our sprouts all smashed and ready to go, it’s time to get them nice and crispy in the oven! Trust me, this is the moment you’ve been waiting for. We’re gonna crank that oven up to 400 degrees Fahrenheit (that’s 200 Celsius). Get that baking sheet with your flattened sprouts right in the middle. We’re aiming for about 20 to 25 minutes in there. You’ll know they’re ready when the edges look beautifully browned and crispy – like little kale chips, almost! This recipe is seriously a game-changer when you need a delicious sheet pan veggie side.

Achieving Extra Crispy Sprouts: Oven Temperature and Time

The secret to getting those crackly, amazing edges is a nice hot oven! That 400°F is key. Don’t overcrowd your baking sheet, either; give them some breathing room so the hot air can circulate around all those lovely smashed surfaces. If your oven runs a little cool or warm, just keep an eye on them after about 18 minutes. The parchment paper is your best friend here, preventing any sticky situations and ensuring even crisping all around.

Finishing Touches: Parmesan and Balsamic Glaze

Now for the grand finale! In the last 5 minutes of roasting, sprinkle that grated Parmesan cheese all over your sprouts. It melts down and gets all golden and delicious. Once they come out of the oven, while they’re still piping hot, give them a little drizzle of balsamic glaze. It adds this perfect touch of sweet and tangy that just makes everything sing. Seriously, it’s like magic!

Air Fryer Smashed Brussels Sprouts: A Quick Alternative

Love your air fryer? Me too! If you’re short on time or just prefer that air fryer magic, you can totally make these crispy smashed Brussels sprouts that way. The smashing part? Yep, that stays exactly the same – you still wanna parboil, dry, and gently smash them. Once they’re all flattened and ready, just pop them into your air fryer basket. Set your air fryer to 375 degrees Fahrenheit (that’s about 190 Celsius). They’ll need about 10 to 15 minutes in there. Remember to give that basket a good shake halfway through to make sure they get nice and evenly crispy all around. It’s a super-fast way to get that amazing crunch, kind of like how my air fryer mozzarella sticks turn out perfectly golden!

Tips for Success with Crispy Smashed Brussels Sprouts

Now, let’s talk about making these smashed sprouts absolutely perfect every single time! It’s not super complicated, but there are a few little things I’ve learned that make a big difference. First, pick out the best Brussels sprouts you can find – you want them to be nice and firm with tight leaves. Smaller ones tend to get crispier, too. My biggest secret, though? Make sure they are BONE DRY after you parboil them. Seriously, water is the enemy of crispiness, and I’ve definitely had my fair share of soggy sprouts before I really drilled that into my head. Also, resist the urge to cram too many onto your baking sheet; give them some space so all those lovely smashed edges can get gloriously brown and crisp! For more amazing ideas like this, check out my collection of side dishes!

Variations and Serving Suggestions for Parmesan Smashed Sprouts

You know, while these Parmesan smashed Brussels sprouts are absolutely divine just as they are, I always love to play around with them! Sometimes I’ll add a little garlic powder right with the olive oil and salt before roasting, or maybe a pinch of red pepper flakes if I want a tiny kick – so good! You could even toss in some fresh chopped rosemary or thyme for an extra layer of flavor. They pair perfectly with almost anything, but I particularly love them alongside a juicy roasted chicken or a hearty steak. They’re also a total lifesaver as part of a big holiday meal spread, nestled right in there with all the other delicious sheet pan veggie sides! They are such a wonderful holiday veggie side dish, too.

Frequently Asked Questions about Smashed Brussels Sprouts

Got questions about these amazing smashed sprouts? I’ve got answers!

Can I skip the parboiling step?

Honestly, I really don’t recommend skipping the parboiling. It’s crucial for getting that tender-crisp inside texture that makes the smashing work and leads to super crispy edges. Raw sprouts just won’t get as tender or smash as nicely. It truly makes all the difference for a perfect batch of smashed Brussels sprouts!

Why are my Brussels sprouts still soggy?

Soggy sprouts are the worst! Usually, it means they weren’t dried thoroughly enough after parboiling. Water is the enemy of crispiness. You can also get soggy sprouts if you overcrowd the pan, not letting enough hot air circulate. Make sure they have plenty of space and are super dry before they hit the oven!

Can I make these ahead of time?

You can parboil and smash the sprouts a few hours ahead of time, then store them covered in the fridge. Just make sure they’re really dry! Then, when you’re ready to serve, toss them with the oil and seasoning and roast as usual. They won’t be *quite* as shatteringly crisp as freshly done, but they’ll still be delicious!

Nutritional Information and Disclaimer

When it comes to these delicious smashed Brussels sprouts, here’s a rough idea of what you’re looking at per serving: about 150 calories, 10g of fat (but mostly the good kind, 8g unsaturated!), 12g carbs with 4g of fiber, and 5g of protein. Of course, this is just an estimate, you know? It really depends on the exact brands you use, how much oil you drizzle, and whether you toss on that glorious Parmesan or balsamic glaze. My recipes are always made in a real kitchen, so things can vary a bit!

Share Your Crispy Smashed Brussels Sprouts Creations!

Okay, so now it’s your turn! I really, really hope you try these crispy smashed Brussels sprouts. When you do, please come back and leave a comment telling me how they turned out, or even better, give them a star rating right below the recipe card! It helps other cooks know what’s what. And if you snap any photos, tag me on social media—I absolutely love seeing your kitchen adventures! Or, you can always just reach out and say hello!

Crispy Smashed Brussels Sprouts

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Learn how to make ultra-crispy smashed Brussels sprouts with this easy recipe. Perfect for a holiday side dish or any weeknight meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1.5 pounds Brussels sprouts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons balsamic glaze (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and trim the Brussels sprouts. Remove any yellow outer leaves.
3. Boil the Brussels sprouts in salted water for 5-7 minutes until tender-crisp.
4. Drain the Brussels sprouts thoroughly and let them cool slightly.
5. Place the cooled Brussels sprouts on a baking sheet lined with parchment paper.
6. Using the bottom of a glass or a flat-bottomed mug, gently smash each Brussels sprout.
7. Drizzle the smashed Brussels sprouts with olive oil and season with salt and pepper.
8. Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and browned.
9. In the last 5 minutes of roasting, sprinkle with Parmesan cheese.
10. Drizzle with balsamic glaze before serving, if desired.

Notes

• For extra crispy sprouts, ensure they are completely dry after boiling.
• You can also make these in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
• This recipe is a great alternative to traditional meal planning, offering a delicious vegetable side.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 5g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 5mg