- Simmering before roasting gives Brussels sprouts creamy interiors and crispy crusts.
- Smashing creates extra surface area for delicious caramelization.
- Flavor pairings like Parmesan and lemon zest elevate this simple technique.
Brussels sprouts have arguably the biggest comeback story in culinary history. These baby cabbages were notoriously overcooked into a sulfurous mush best consumed with a plugged nose. Fast-forward to about 25 years ago, and everything changed. Food scientists identified a compound called glucosinolates, which caused the bitter flavor in Brussels sprouts, and seed companies began breeding varieties with less of this compound, resulting in a less bitter, sweeter sprout. Today, they are on the menu at trendy gastropubs and a fixture at holiday meals, and their leaves are even air-fried for a crispy snack.
Of all the ways Brussels sprouts can be prepared, from shaved raw for salads to roasted or pan-seared, there is one unique way that highlights the absolute best aspects of these fiber-rich crucifers. That is EatingWell’s recipe for Crispy Smashed Brussels Sprouts, which takes advantage of the technique for the highly popular smashed potatoes. Once you try it, you may never cook Brussels sprouts any other way again.
Why You Should Make Crispy Smashed Brussels Sprouts
This is one of the easiest yet most interesting ways to cook Brussels sprouts. If you are looking for a new way to make sprouts, perhaps as a side dish for Thanksgiving, this is a perfect recipe to try. And one of the reasons I love it so much is the wide assortment of tasty flavor options. The basic recipe includes a combination of grated Parmesan, everything bagel seasoning and lemon zest for a bold yet familiar flavor profile that can really go with just about any meal. But why stop there? Try flavor combos like goat cheese and crispy pancetta, garlic and Parmesan, hot honey and goat cheese or balsamic and Parmesan.
After roasting, both sides of the sprouts develop a very nice caramelized exterior. What sets this apart from other roasted sprouts is the smash. When the sprouts are smashed, two important things happen. First, you create a uniform flat surface on both sides, and second, since the sprouts are parcooked, they get a bit bigger than simply halved sprouts, meaning there’s more surface area to caramelize in the oven. All that caramelized surface area makes for a delicious crunch in every bite.
How to Make Crispy Smashed Brussels Sprouts
The technique is quite similar to that of smashed potatoes, but the taste is far more bold, more nutty than that of their spud brothers. For starters, you simply need to gently simmer the sprouts until they are tender enough to smash, and then you place them on a baking sheet and roast them until they’re crispy on both sides. So how exactly is this any different from just roasting halved sprouts until caramelized? It turns out simmering the sprouts before roasting plays a big part in their tender, almost creamy interiors yet toasty and crispy exteriors.
As the sprouts simmer in lightly salted water, the cell walls gently break down. And then the sprouts are plunged into an ice bath. This not only stops the cooking process but helps set the vibrant green color. Without this step, they are bound to turn an off-putting dark green. In fact, you could make this recipe by roasting the sprouts whole, then removing them from the oven, smashing, and then roasting them again, but the color wouldn’t be as vibrant, plus the interior may not be quite as creamy.
You will want to simmer the sprouts for about 8 minutes, transfer them to the ice bath to shock, then dry them well with a clean dish towel or paper towels. It’s important to remove as much water as possible to encourage browning when roasting. Transfer the dried parcooked sprouts to a large rimmed baking sheet, drizzle them with some olive oil and toss to coat well. Use a Mason jar or sturdy glass (I actually like to use a metal measuring cup lined with plastic wrap to prevent sticking) to flatten the sprouts. Make sure there is some space between the sprouts, then roast in a 425°F oven for about 10 minutes. Give them a flip, then sprinkle with the Parmesan cheese, everything bagel seasoning and lemon zest. Return to the oven and roast until the cheese is melted and the sprouts are lightly caramelized, about 5 more minutes. Let them cool a bit before serving to avoid burning the roof of your mouth.
The Bottom Line
Brussels sprouts are delicious high-fiber baby cabbages that, when roasted, are packed with toasty, nutty flavor. While there’s a number of ways to prepare sprouts, simmering them in a bit of lightly salted water, then smashing and roasting in a hot oven turns these little green gems into a unique treat. The interior is lightly creamy while the outside is all caramelized and crispy. And best of all, the seasoning is easy to adjust. Pick flavors that complement each other, like a little acid and umami, and you’ll have a delicious side dish or even appetizer that is worth a spot on your next holiday menu.
