Smashed Brussels Sprouts

My smashed Brussels sprouts are a fun and tasty pick when you're craving something light and healthy, yet also slightly cheesy. Prepared with Brussels sprouts sprinkled with grated parmesan and roasted until crispy and golden, then served with a lemon garlic sauce for dipping, this recipe is the perfect savory and bright appetizer!

A smashingly delicious appetizer

While Brussels sprouts can certainly be an acquired taste for some folks, I happen to love these little green orbs!

They're extremely versatile, and my hubby and I thoroughly enjoy them in my Brussels sprouts soup with bacon, my creamy and cheesy Brussels sprouts casserole (a tasty alternative to classic green bean casserole), and even my baked Brussels sprouts with cider glaze.

Brussels sprouts (which are part of the cruciferous vegetable family) are super healthy, loaded up with fiber, plus vitamins C and K. They're also terrific for heart and bone health, and even act as an immune system booster. Talk about a hard-working little veggie!

So, anytime I can find a really delicious and fun way to prepare them, I jump at the chance. These smashed Brussels sprouts with my zingy lemon garlic dipping sauce have become a new favorite way to enjoy 'em.

Seasoned with a delicious little savory medley of ingredients, then smashed, roasted, and topped with grated cheese before one more round of roasting for extra crispiness, these smashed Brussels sprouts are sure to be irresistible even to those who typically may not think they're fans!

My recipe for smashed Brussels sprouts

I really appreciate a recipe that's not only fun to make and eat, but also truly mouthwatering. And when it's also good for me, that's the best bonus!

This smashed Brussels sprouts recipe makes use of whole Brussels sprouts (I opt for organic here). When I can find small to medium-size sprouts, I like to go with those.

Sure, you can use any size Brussels sprouts for this recipe, but the smaller orbs are a bit easier to handle and smash once lightly simmered in salted boiling water. They make for a nice, one or two-bite morsel to dip and nibble on.

First thing to remember is Brussels sprouts can use a generous amount of seasoning! So to give these smashed Brussels sprouts lots of flavor after par-cooking them whole, I toss them in a combination of olive oil, lemon juice and lemon zest, fresh garlic, salt, black pepper, and Italian seasoning. It gives lots of flavor before I add them to a sheet pan and give 'em a good smash to flatten them, and then roast them.

I like to roast the Brussels sprouts at a nice, hot oven temp of 425° on one side, then flip them over, sprinkle over that scrumptious finely grated Parmigiano-Reggiano cheese, and roast them further until golden-brown on top.

And since a good dipping sauce is also a plus with this yummy appetizer, I simply whisk up a bright lemon garlic sauce made with Greek yogurt, a touch of mayo, some garlic, lemon juice plus zest, and a sprinkle of chopped parsley. It's the perfect partner for these savory, smashed sprouts!

Here's a sneak peek at my smashed Brussels sprouts recipe:

(or just jump to the full recipe...)

1. To get started, I whisk up my easy lemon garlic dipping sauce to have ready and on hand, keeping that chilled until ready to serve.
2. Then, I put on a pot of well-salted water, bring that to a boil, and add my whole Brussels sprouts to gently boil/vigorously simmer for about 10 to 12 minutes, or until tender when pierced.
3. The Brussels sprouts are then drained and plunged into an ice water bath, then blotted dry, very well, of excess water.
4. Next, they get a toss in the seasoning, are added to a sheet pan, and then smashed using a heavy-bottomed glass, mason jar, or measuring cup.
5. They're then roasted for 15 minutes on that first side before being flipped, sprinkled with lots of cheese, and further baked for another 15 minutes, or until golden-brown and crispy.
6. Finally, the smashed Brussels sprouts are placed onto a platter and served hot or even room temp, along with the lemon garlic dipping sauce on the side.

Recipe

Smashed Brussels Sprouts

by Ingrid Beer

Print Recipe

These smashed Brussels sprouts are savory, crispy and cheesy, and absolutely delicious plunged into lemon garlic dipping sauce!

Category: Appetizer
Cuisine: American

Yield: Serves 6

Nutrition info: 265 calories (per serving, with 2 tablespoons of sauce)

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Smashed Brussels Sprouts Ingredients:

• 2 pounds Brussels sprouts (smaller size sprouts are best), discolored bottoms lightly trimmed, yellow leaves removed
• Salt
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, pressed through garlic press
• ½ teaspoon lemon zest
• ½ teaspoon Italian seasoning
• Black pepper
• 1 cup finely grated Parmigiano-Reggiano cheese
• Finely chopped parsley, for garnish

Lemon Garlic Dipping Sauce Ingredients:

• ½ cup (slightly heaping) full-fat, plain Greek yogurt
• ¼ cup mayonnaise
• 1 teaspoon lemon juice
• 1 (heaping) teaspoon lemon zest
• 2 cloves garlic, pressed through garlic press
• 1 (heaping) teaspoon finely chopped parsley
• ½ teaspoon salt, or to taste
• Pinch black pepper

Preparation:

1. Begin by gathering and prepping all of your lemon garlic dipping sauce ingredients to have ready and organized for use.
2. To prepare the dipping sauce, add all ingredients to a medium-size bowl, and whisk until well blended. Keep chilled in the fridge until ready to serve.
3. Next, gather and prep all of your smashed Brussels sprouts ingredients according to the ingredient list to have ready and organized for use.
4. To prepare the Brussels sprouts, preheat the oven to 425°, and line a sheet pan with parchment paper or foil. If using foil, drizzle the foil lightly with some olive oil, or spritz with cooking spray.
5. Then, place a pot (about 4 quarts) filled with water over high heat, and add in a couple of generous pinches of salt, enough to make the water taste salty.
6. Prepare a large bowl with ice water, to plunge the cooked sprouts into once simmered.
7. Once the water is boiling, add the Brussels sprouts and allow them to gently boil/vigorously simmer for 10 to 12 minutes, or until tender when pierced with a paring knife or skewer.
8. Once tender, drain the sprouts and immediately plunge them into the ice water for a couple of minutes, to stop them from further cooking and seal in their green color.
9. Drain the Brussels sprouts well, then place onto a clean kitchen towel or a thicker stack of paper towels to drain and blot as much water as possible to dry them well.
10. Then, add the cooled/blotted sprouts to a large bowl, and drizzle in the ¼ cup olive oil and lemon juice, and add in the garlic, lemon zest, Italian seasoning and a generous couple of pinches of salt, plus a pinch of black pepper. Toss to coat the sprouts well.
11. Place the seasoned Brussels sprouts onto the prepared sheet pan with some space between them, then using a heavy-bottomed glass or mason jar, press or smash each Brussels sprout to flatten it. Then, use a spoon to drizzle any of the leftover olive oil/seasoning mixture over top of the sprouts, and give an extra little sprinkle of salt.
12. Place the smashed Brussels sprouts into the oven to bake for 15 minutes. Then, remove from the oven, flip the sprouts over, and sprinkle with the finely grated cheese.
13. Next, place the sprouts back into the oven and continue to bake for another 15 minutes, or until deeply golden-brown and crispy.
14. Remove from oven, sprinkle with parsley, place onto a serving platter or into a serving bowl, and serve with the lemon garlic dipping sauce on the side for dipping.

Tips & Tidbits for my smashed Brussels sprouts recipe:

• Smaller Brussels sprouts for better smashing: While Brussels sprouts of any size can easily be used, the smaller ones tend to be a better size and keep their shape just a little better. They're also easier to smash! So if you can find smaller sprouts, opt for those.
• Gently boil or steam the sprouts for tender results: I like to simply simmer/gently boil my Brussels sprouts for a short time to make them tender and ready for the oven, but you can steam in the microwave for 7 to 10 minutes if you prefer, or even use a steamer basket over boiling water.
• Ice water “plunge” to keep them green: Using an ice water bath to plunge the Brussels sprouts into once simmered helps to not only quickly stop the cooking process and chill them immediately, but also seal in the vibrant green color.
• Be generous with the salt: Brussels sprouts can use a good amount of seasoning to make them flavorful. So you can go a bit generous with the salt when tossing them in the olive oil/seasoning ingredients. Bland Brussels sprouts aren't good eats.
• Finely grated Parmigiano-Reggiano cheese: When it comes to the cheese here, I like to use a block of Parmigiano-Reggiano, and grate it myself using my microplane or the fine side of a box grater. The finely grated texture sort of melts and crisps over the tops of the smashed Brussels sprouts. But feel free to use pre-grated parmesan cheese, if desired, or even grated Romano cheese for a slightly different flavor.
• Make these smashed Brussels sprouts ahead: If you'd like to prep these ahead, you can whisk up the dipping sauce and keep that in a container in the fridge. You can also simmer/boil the sprouts and plunge them into the ice water to cool. Make sure to dry them, and keep them whole. When ready to finish and serve, remove the pre-cooked sprouts from the fridge an hour or so ahead, then proceed with the recipe from the point of tossing them with the olive oil/seasoning, smashing them, baking, etc.

Craving more scrumptious Brussels sprouts recipes like this one? Check out my recipe for Brussels Sprout Soup with Bacon, Cheesy Brussels Sprouts Casserole, Roasted Brussels Sprouts with Creamy Parmesan Sauce, or even my recipe for Baked Brussels Sprouts with Cider Glaze!