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I’m convinced that these Smashed Brussels Sprouts with a balsamic glaze are quite literally the candy of the vegetable world. The secret is in the sauce! The balsamic glaze makes it almost impossible to stop, once you start snacking on them.
If you’ve been here with me for long, you know I’ve never met a roasted vegetable I didn’t eventually fall for. And, I am fully in love with all the crispy texture of roasted sprouts. And yes, I even make air fryer smashed brussels sprouts, for a quick snack.
But, this smashed brussels sprouts recipe is the oven version of a trick I’ve been running on my favorite balsamic sweet potatoes for years. So, keep the balsamic close by. You’re going to want to use it again and again.
Smashed Brussels Sprouts
As a kid, I thought brussels sprouts were steamed baby cabbages sent to ruin my dinner. That was the whole brand. Mushy, greyish little blobs. No, thank you.
Then, somewhere in my twenties a friend roasted them for me, and I sat there quietly rewriting a lifetime of wrong opinions. Turns out Brussels sprouts are amazing. Steaming is the problem.
These smashed brussels sprouts are the kind that my kids will actually ask for. You get all the crispy, caramelized edges, but way more of them, because we’ve pressed each one flat to give the hot pan more surface to work with. And, the glaze adds a sweet and tangy note that makes them impossible for me to stop snacking on.
Ingredients and Substitutions
The Sprouts – Always fresh, never frozen. I don’t negotiate on this one.
The Fat – I use extra virgin olive oil to help the sprouts crisp in the pan. Nothing special, here. I’m not sold on all the fancy varieties when it comes to roasting vegetables. This is where I use whatever I have on hand.
Seasoning – This recipe uses kosher salt and freshly ground black pepper. That’s all.
The Glaze – While you can simmer your own balsamic reduction or balsamic glaze, you don’t have to make this from scratch. The store-bought stuff is terrific, and I reach for my Alessi balsamic reduction or the Trader Joe’s version without a second thought. Both make a sweet, syrupy, glossy drizzle that coats the crispy edges beautifully.
Notes on Equipment
- Large pot
- Colander
- Rimmed baking sheet – This is the only brand of baking sheet that has earned my whole-hearted trust. Over the years I’ve acquired multiple sizes, so I’m prepared for any task in the oven. They’re sturdy but light, they don’t warp in the oven, and the price is right.
- A heavy measuring cup or a sturdy glass jar, for smashing
Girl you weren’t kidding! As a gay man, let me just say that I’ve been trying for a LOONG time to get my partner to give this vegetable another chance. But these smashed brussel sprouts are straight fire. Gay fire? I don’t know. But, even he agrees that these are fabulous!!
How to Make Smashed Brussels Sprouts
Preheating the Oven: Flip the switch on your oven to 450°F. This is the kind of heat we’ll need for those ultra crispy edges.
Prepping the Sprouts: I rinse the Brussels sprouts and trim off the dry bottom stem of each one. Then, you just have to pull away any loose outer leaves, but keep them whole.
Parboiling: Bring a large pot of salted water to a boil, then add the sprouts. We’re going to boil them for around 10 minutes, just until fork tender. But, I always keep a close eye at the end. The second a fork slides in without a fight, pull them.
Draining and Drying: You drain the sprouts with a colander and let them sit about 5 minutes to release water. Then, I pat them dry with a clean towel or a layer of paper towels.
Oiling the Pan: Lightly brush a thin coat of oil over your baking sheet. That’s all you need to get these sprouts ultra crispy.
Smashing: You need to arrange the sprouts across the pan so they have space to breathe. Then, I use the oiled bottom of a measuring cup to smash them, until they’re a half inch thick.
Seasoning: I give the smashed sprouts a quick drizzle of oil, then sprinkle the whole pan with kosher salt and freshly cracked black pepper.
Roasting: Slide your pan into the hot oven and roast for 15 minutes, until the edges are going deep brown and crisp. I flip them when the timer goes off (did I mention my love of kitchen timers?). Then, you give them 10 minutes on the other side.
Glazing: Move the roasted sprouts to a serving plate while hot. I drizzle them with the balsamic reduction just before they hit the table.
Expert Tip
This entire recipe succeeds or fails based on how dry the sprouts are when they hit the oven. Boiled sprouts hold a surprising amount of water inside, and that moisture turns into steam in the oven. Steam is the origin story of poorly roasted vegetable villains. If you want a good crisp, give them the full five minutes to drain in the colander AND a good pat-dry with a towel. It might feel like an unnecessary step. But, it is the most important step.
Pick Similar Sizes – When you’re at the store, try to grab sprouts that are roughly the same size. Mixed sizes will get you a mixed amount of doneness after the boil. Some will be ready to smash, and some may still be hard in the middle.
Grease the Cup – Before each smash, give the bottom of your measuring cup a quick touch to the oiled pan. You can also spritz it with oil, if that’s easier. A dry cup will stick to the sprout and rip it apart instead of pressing it flat and releasing. Two seconds of prep solves the problem.
Don’t Crowd the Pan – No matter how much water you try to get out of the sprouts and how much time you spend drying them, they’re still going to have some moisture inside. This will be released as steam. So, give them room to breathe.
Save the Loose Leaves – The outer leaves that break off during smashing are not a mistake, they’re a bonus. Those little leaves roast into paper-thin, salty, crunchy chips on the pan. I genuinely race my kids for them.
Serving Suggestions
Most weeknights, I serve these smashed brussels Sprouts with an entree like our cajun chicken bites with mushrooms or this hearty sausage zucchini skillet. Both come together in about the same window that the sprouts take to roast, which is helpful when I’m trying to get everything on the table.
Looking for the easiest side ever to pair with this? You’re in luck. I’ve written a guide for making baked sweet potatoes in the air fryer and they’re perfect alongside these sprouts.
Storage & Reheating
How to Store: Let the leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
How to Reheat: I reach for the air fryer with these. Spread the cold sprouts in a single layer in a 375°F air fryer and reheat for 4 to 5 minutes, until they’re hot through and the edges crisp back up. You can also use a 400°F oven with a sheet pan for larger batches, but it takes about three times as long, between preheating and roasting.
More Brussels Sprouts Recipes
- Roasted Brussels Sprouts with Pecans and Bacon
- Honey Sriracha Brussels Sprouts
- Brussels Sprouts Gratin
- Air Fryer Brussels Sprouts Chips
- Parm Crusted Brussels Sprouts
- Bang Bang Brussels Sprouts
I want you to join me in pretending that frozen sprouts don’t exist. The texture will never not be mush, because frozen sprouts are already partially broken down from the freezing process and they release way too much water. Fresh is the play here.
Yes. Unless you have the strength of Hercules, you’re going to have a real time of it, trying to smash a raw brussels sprout. Boil first to soften, then smash. Easy.
Just make your own! It’s actually pretty easy. Just takes some time. You will need to simmer a half cup of balsamic vinegar in a small saucepan over medium-low heat for about 10 to 15 minutes, until it’s reduced by half and coats the back of a spoon.
Nine times out of ten the answer is moisture. The last time out of ten, it is also usually moisture. Pat them dry really well before they hit the pan. And spread them out!
Smashed Brussels Sprouts
Ingredients
- 1½ pounds Brussels sprouts trimmed, and left whole
- 2 tablespoons olive oil plus more for the baking sheet
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup balsamic glaze
Instructions
- Preheat the oven to 450ºF. Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook just until fork-tender, about 10 minutes. Drain well.
- Let the sprouts cool for 5 minutes in the colander to release more water. Then, pat dry with a clean towel before smashing; residual water will keep them from crisping.
- Lightly coat a baking sheet with oil and spread the Brussels sprouts across the pan. Grease the bottom of a heavy measuring cup or glass jar and use it to press down and flatten each sprout until they're a half inch thick.
- Drizzle the smashed Brussels sprouts with oil and sprinkle with salt and pepper. Roast 15 minutes, until the edges have browned and are beginning to crisp. Remove from the oven, flip the sprouts over, and roast an additional 10 minutes.
- Remove from the oven and drizzle with balsamic glaze before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hate Brussel sprouts
Good to know, Brian. You should probably skip trying this recipe. Might want to check out the Parmesan Smashed Potatoes instead.
Girl you weren’t kidding! As a gay man, let me just say that I’ve been trying for a LOONG time to get my partner to give this vegetable another chance. But these smashed brussel sprouts are straight fire. Gay fire? I don’t know. But, even he agrees that these are fabulous!!
I am thrilled that you like them so much!!