Smashed Brussels Sprouts Oven

Smashed Brussels sprouts bring together the comforting crispy edges of oven roasting with an irresistible tender center. This trusty side is a go-to for weeknight dinners when I want veggies to steal the show yet still keep prep easy and cleanup a breeze. My family requests them for every holiday and I love that the technique always delivers big flavor with only a handful of ingredients.

It felt like magic the first time I tried smashing and roasting after years of boring boiled sprouts—and everyone commented on the incredible texture and deep flavor and they disappeared before anything else on the table.

Gather Your Ingredients

• Brussels sprouts: pick firm small bright green sprouts for a sweeter flavor and faster cooking
• Olive oil: use high quality extra virgin oil for a rich finish and better crisping
• Sea salt: choose fine flakes for even seasoning and no harsh edges
• Fresh black pepper: grind just before using for lively aromatic flavor
• Optional garlic powder: a dash enhances sweetness and adds a subtle depth
• Fresh lemon juice: brightens the sprouts at the end and lifts all the flavors

How to Make It

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit which ensures enough heat for golden crisping. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.

Prepare the Brussels Sprouts:

Rinse the Brussels sprouts thoroughly in cold water and pat completely dry. Trim the stem ends and slice each sprout in half lengthwise for quicker tender cooking.

Toss with Seasonings:

Combine olive oil sea salt fresh ground black pepper and a pinch of garlic powder if you like in a mixing bowl. Toss the trimmed and halved sprouts so all surfaces are evenly coated with oil and seasoning.

Arrange and Smash:

Place the seasoned Brussels sprouts cut side down on the lined baking sheet. Make sure to leave space between so air can circulate. Press each sprout gently with the flat bottom of a drinking glass or a sturdy spatula just until they flatten slightly but not falling apart.

Roast to Perfection:

Slide the sheet into your preheated oven. Roast for twenty to twenty five minutes until the edges are deep golden and crisp. Check halfway to make sure they are browning evenly. Rotate pan if needed.

Finish and Serve:

Right out of the oven while still hot drizzle fresh lemon juice over the sprouts. Adjust with a pinch more salt and pepper for balance. Serve piping hot for the best crunch and aroma.

My favorite part is watching the transformation as the sprouts roast and crackle—a sprinkle of flaky salt right after baking reminds me of the first time my mom shared this trick with me and how these humble sprouts always get extra compliments.

Flavor Boosters

You can make these your own by swapping in avocado oil for olive oil for a more neutral flavor and higher smokepoint. Add smoked paprika or parmesan cheese in the last five minutes of roasting for another layer of flavor. If lemon is not your favorite try a splash of balsamic vinegar for a sweet tangy finish.

Serving Suggestions

Smashed Brussels sprouts are the perfect side dish for roasted poultry grilled meats or hearty grains like farro or quinoa. They also make a fantastic warm salad base topped with toasted nuts crumbled goat cheese or poached egg for a quick brunch. I love serving them alongside roasted root vegetables for a color packed platter.

Creative Twists

In the fall add roasted apple or shards of crispy bacon for a sweet and savory twist. If you spot purple or red Brussels sprouts at the farmers market use them for extra color and even more antioxidants. In spring these pair beautifully with fresh herbs like chives parsley or mint for brightness.

While smashed Brussels sprouts are best fresh you can make them freezer friendly by fully cooling after roasting then laying them flat on a tray to freeze before moving to a zip top bag. Reheat directly from frozen at four hundred twenty degrees until hot and crisped up about fifteen minutes. They come out especially well if you drizzle with fresh lemon juice after reheating.

Common Questions About This Recipe

→ How do you get Brussels sprouts crispy in the oven?

Start with a hot oven and toss the halved sprouts with plenty of olive oil. Make sure to arrange them cut side down with space between each. Smashed sprouts allow more surface area to get golden and crisp during roasting.

→ Can I use frozen Brussels sprouts?

For best results, use fresh sprouts. If you use frozen, thaw and thoroughly dry them first as excess moisture can impact crispiness.

→ What can I add for extra flavor?

Garlic powder adds savory depth, while finishing with a squeeze of lemon brightens the dish. Parmesan, chili flakes, or fresh herbs like thyme are also great additions.

→ Do I need to flip the sprouts while roasting?

No need to flip. Arranging the sprouts cut side down ensures they brown and caramelize on the bottom while the tops get nicely crisped.

→ How do I serve smashed Brussels sprouts?

Serve them hot as a side dish, on a platter for gatherings, or topped with extra herbs and a squeeze of citrus for added freshness.