These smashed Brussels sprouts are the ultimate way to make vegetables taste good! Crispy, perfectly coated in breadcrumbs, these make a perfect side dish that’s vegan and also easy to make.
This recipe is vegan, easy to make, and requires just a handful of simple ingredients. I highly recommend you bring it along to any special occasion, such as Christmas or Thanksgiving. But they also make a phenomenal addition to a weeknight dinner!
Ingredients for smashed Brussels sprouts
- Brussels sprouts. You can either get trimmed Brussels sprouts from the supermarket to save time, or trim them yourself.
- Panko breadcrumbs. Ordinary breadcrumbs also work, but I find that the texture of Panko gives the best crunch.
- The spices: paprika, cumin, turmeric and salt. These are added to the breadcrumbs for extra flavor.
- Olive oil for adding extra crispiness.
- Maple syrup. This adds a great hint of sweetness. You can leave it out if you wish, or use another liquid sweetener of your choice,
How to make smashed Brussels sprouts
Firstly, add the Brussels sprouts to a large saucepan of lightly salted water. Bring to a simmer and cook for around 10 minutes, until fully softened.
Meanwhile, prepare an ice bath. When they are ready, transfer the Brussels sprouts to the ice bath for a couple of minutes, then drain and rinse them.
Transfer the Brussels sprouts to a flat surface, such as a chopping board or a baking tray. Smash them using the bottom of a glass.
Add the Brussels sprouts to a mixing bowl and mix together with the olive oil and maple syrup. Then, add the breading and mix once more.
Spread out the sprouts on a large baking tray lined with parchment paper. Bake in a preheated oven at 350 degrees F/180 degrees C for 25 minutes, until crispy and the breadcrumbs are golden brown. Serve immediately.
Recipe tips and variations
- These smashed Brussels sprouts are best eaten immediately – I wouldn’t recommend leaving them for more than a couple of hours as they will lose their crispiness.
- Don’t boil the sprouts for too long, as this will cause them to develop a bitter flavor.
- To make cheesy Brussels sprouts, add either nutritional yeast or dairy-free cheese to the breadcrumb mixture.
- Adjust the amount of seasoning you use depending on personal preference.
- To make this recipe gluten-free, use gluten-free breadcrumbs of your choice.
- Don’t overcrowd the baking tray – make sure that they are in a single layer. Overcrowding will prevent them from getting crispy.
Recipe
Equipment
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Saucepan
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Baking tray
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Conventional oven
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Glass
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Small mixing bowl
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Large mixing bowl
Ingredients
- 2 lbs Brussels sprouts
- 1 ½ cups Panko breadcrumbs
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- 3 tbsp olive oil
- 2 tbsp maple syrup
Instructions
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Add the Brussels sprouts to a large saucepan of lightly salted water. Bring to a simmer and cook for around 10 minutes, until fully softened.2 lbs Brussels sprouts
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Prepare an ice bath. When they are ready, transfer the Brussels sprouts to the ice bath for a couple of minutes, then drain and rinse them.
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Preheat the oven to 350 degrees F/180 degrees C.
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Transfer the Brussels sprouts to a flat surface, such as a chopping board or a baking tray. Smash them using the bottom of a glass.
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Mix together the breadcrumbs, paprika, cumin, turmeric and salt.1 ½ cups Panko breadcrumbs, 1 tsp paprika, 1 tsp cumin, ½ tsp turmeric, ½ tsp salt
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Add the Brussels sprouts to a mixing bowl and mix together with the olive oil and maple syrup. Then, add the breading and mix once more.3 tbsp olive oil, 2 tbsp maple syrup
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Spread out the sprouts on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, until crispy and the breadcrumbs are golden brown. Serve immediately.
