Who knew smashed Brussels sprouts could be so much fun to make? This delicious veggie dish is packed with flavor and only has 5 ingredients!
This has become my new favorite way to cook Brussels sprouts. For one, it’s so much fun to smash the Brussels sprouts and I feel like it’s almost therapeutic and stress-relieving. Also, the Brussels sprouts absorb the balsamic-olive oil sauce so much better when they’re smashed and it’s such a delicious flavor that I just can’t get over it!
Is it “Brussels Sprouts” or “Brussel Sprouts?”
I’ve seen it spelled both ways, but the correct spelling is “Brussels sprouts,” because they’re named after the city of Brussels. Fun fact of the day!
Perhaps my favorite thing about this smashed Brussels sprouts recipe is that it’s only 5 ingredients:
- Brussels sprouts
- Balsamic vinegar
- Extra virgin olive oil
How to Blanch Brussels Sprouts
In order to be able to “smash” these Brussels sprouts, the most vital step is to blanch them. Trust me, I tried to forgo this step and it just didn’t work.
Heat a medium pot until boiling. Add Brussels sprouts to boiling pot and boil for 8-10 minutes. Take out 1 Brussels sprout and test it by smashing it with a jar. If it doesn’t smash easily, boil for an additional 1-2 minutes.
Once the Brussels sprouts are blanched, drain and place in an ice bath. This halts the cooking process. And there you have it – perfectly bright green blanched Brussels sprouts!
How to Make Smashed Brussels Sprouts
Dry off the Brussels sprouts as much as possible with a towel or paper towel. Combine garlic, balsamic vinegar, olive oil, and salt in a small bowl and mix well.
Lay Brussels sprouts on the baking sheet. TIP: Place a towel over the baking sheet to absorb any excess moisture; remove once you’re done smashing.
Use the bottom of a jar or cup to gently smash the Brussels one-by-one. This is such a fun stress-reliever, and my favorite step of the process.
Drizzle the balsamic vinegar and oil mixture onto the Brussels sprouts. Toss well to evenly coat. Spread the Brussels sprouts evenly on the baking sheet. Bake in the oven for 15 minutes, or until the Brussels sprouts are slightly brown. If you want them extra crispy, bake for an additional 5-10 minutes, making sure to check them so they don’t burn.
Love this veggie dish? Then you’ll absolutely love these other side dishes!
- Pesto Cauliflower
- Maple Roasted Carrots with Lemon-Maple Tahini Sauce
- Lemon Parmesan Shaved Brussels Sprout Salad
- 1 lb Brussels sprouts
- 2 cloves garlic, minced
- 1½ tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- Preheat oven to 450F. Line a baking sheet with parchment paper. Boil water in a medium pot. Chop ends off of Brussels sprouts. Add Brussels sprouts to boiling water and blanch for 8-10 minutes. Once the Brussels sprouts are blanched, drain and place in an ice bath. Dry off Brussels sprouts as much as possible with a towel or paper towel.
- While the Brussels sprouts are blanching, combine garlic, balsamic vinegar, olive oil, and salt in a small bowl.
- Lay out Brussels sprouts on the baking sheet. Using the bottom of a jar or cup, gently smash the Brussels one-by-one. TIP: Place a towel or paper towel over the baking sheet to absorb any excess moisture; remove once you're done smashing.
- Drizzle balsamic vinegar and oil mixture onto the Brussels sprouts. Toss well to evenly coat. Spread the Brussels sprouts evenly on the baking sheet. Bake in the oven for 15 minutes or until the Brussels sprouts are slightly browned. Remove from heat and serve immediately.
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