Smashed Brussels Sprouts with balsamic glaze are the candy of the vegetable world. I simply can not eat just one!
Smashed Brussels Sprouts
As a kid, when Brussels (a.k.a. steamed baby cabbages) were on the menu, dinner time was dreadful. I remember the first time I warily tried roasted Brussels sprouts as an adult, and being shocked at what I had been missing out on for so long.
This cooking method is borrowed from the ever-popular Smashed Potatoes. Smashing the tender sprouts gives you more surface area to be in contact with the pan to get crispy.
Just a note about the cooking time for this recipe. Watch while they are boiling and pull them as soon as they are fork-tender. If they’re fully cooked and soft, they will be mush by the time you smash them.
I am determined that my kids will grow up enjoying all kinds of different vegetables. The crispy edges on the sprouts and the balsamic glaze in this recipe have them asking for smashed Brussel sprouts regularly.
Crispy Brussels Sprouts
When making smashed Brussels sprouts I have discovered there is no need to create a complicated glaze. You can use a store-bought balsamic reduction with great results. (This is the balsamic reduction I usually have on hand. Trader Joe’s balsamic glaze is another one that we like.)
Drizzle the balsamic glaze over the smashed and crispy sprouts just before serving. Then stand back and be prepared for the dish to be empty, FAST.
Smashed Brussels Sprouts Recipe
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 until fork-tender, about 8-10 minutes. Drain well. Let cool for about 5 minutes while continuing to drain.
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 it splits open.
Drizzle the smashed Brussels sprouts with oil and sprinkle with salt and pepper. Roast for 15 minutes, until the edges have browned and are beginning to crisp. Remove from the oven, flip the sprouts over, and roast for an additional 10 minutes.
Remove from the oven and drizzle with balsamic reduction before serving.
There are so many great ways to cook Brussels sprouts! Once you’ve mastered roasting, you may want to try sauteeing, or air frying them.
Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are another Brussels side dish I recommend trying. Those Brussels are so darn good, you are going to be grabbing them straight out of the pan.
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
- balsamic reduction or 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 until fork-tender, about 10 minutes. Drain well. Let cool for about 5 minutes while continuing to drain.
- 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 it splits open.
- 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 reduction before serving.
Notes
Nutrition
Rate & Comment