Enjoy these irresistible Smashed Brussel Sprouts, roasted to perfection and generously drizzled with a rich, savory balsamic glaze. This tasty, easy-to-prepare vegetable dish will be the star of your dinner table!
You should also try my oven roasted brussel sprouts with honey balsamic glaze or these roasted sprouts with bacon!
Yep, smashed brussel sprouts, friends, are the new smashed potatoes that couldn’t be tastier. This delicious side dish is a must for the Holidays or for any time of the year. These garlicky smashed sprouts finished off with a balsamic reduction result in a sweet, caramelized perfection that will enhance any main dish. FYI, not only are Brussel sprouts delicious, but they are also a good source of protein, iron, and potassium.
Ingredients
- 2 pounds Brussel Sprouts, trimmed and outer leaves removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
- balsamic glaze
How To Clean Brussel Sprouts
Before cooking Brussels sprouts, use a paring knife to trim off the stem end. Then, pull off and discard any discolored or wilted leaves from the outside of the sprouts.
How To Make Smashed Brussel Sprouts
There’s 3 steps to making this tasty dish and those steps include; boil, smash, and bake.
- Boil: First, take the Brussels sprouts, trim them, and boil them for 10 minutes.
- Smash: Then, transfer drained sprouts to a baking sheet and smash them with the bottom of a jar.
- Roast: Pat them dry, then season and roast for 20 minutes or until the edges crisp up.
- Balsamic Glaze: In the meantime prepare the balsamic glaze by reducing Balsamic Vinegar down to about half and thickened.
- Serve: Remove brussels sprouts from oven; drizzle with balsamic glaze, and serve.
Recipe Tips
- Ensure the sprouts are fully dry before you pop them onto the baking sheet. Moisture can mess with their ability to get that nice crispy texture.
- Go ahead and be generous with the olive oil. That oil is key to getting those Brussels nice and browned up in the oven.
- Let them roast until they reach a golden hue. Aim to get them just how you like them, crisp-wise, and give them a few more minutes in the oven.
- It’s best to enjoy the brussel sprouts warm—once they start cooling down, they tend to lose their crunch.
What To Serve With Smashed Brussel Sprouts
Brussels sprouts are a hearty vegetable that pair nicely with just about any protein or side. Try them alongside roasted chicken, spatchcock turkey, ribeye steak, fish, or pork. Serve with a side of mashed potatoes, rice, or pasta.
How To Store Leftovers
- Store leftover Brussels sprouts in an airtight container and refrigerate them for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight if frozen, then reheat in a preheated 375°F oven or on the stovetop until crisped and hot throughout.
Easy Smashed Brussel Sprouts
Ingredients
- 2 pounds Brussel Sprouts, trimmed and outer leaves removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- salt and fresh ground black pepper, to taste
- 2 cups good quality balsamic vinegar
Instructions
- Preheat oven to 425˚F.
- Line a baking sheet with parchment paper or foil and set aside.
- Bring a large pot of water to a boil; add in the Brussels sprouts and cook them until tender, about 10 to 12 minutes, depending on their size. Drain and rinse with cold water.
- Transfer the Brussel sprouts to the baking sheet and smash each sprout using the bottom of a drinking glass or jar. Pat them dry with paper towels.
- Toss them with olive oil and garlic. Season with salt and pepper and roast for 18 to 20 minutes or until bottoms are crispy.
- Add balsamic vinegar to a saucepan and cook over medium heat until bubbling.
- Then, reduce the heat to medium-low and continue to simmer until the liquid is reduced by half and thickened, stirring frequently. The glaze should coat the back of a spoon when it’s ready. It will thicken more as it cools, so it’s best to remove it from heat when it’s slightly thinner than you want.
- Remove the brussel sprouts from the oven and drizzle them with the prepared balsamic glaze.
- Serve.
Notes
- Clean: Trim and clean the Brussel sprouts.
- Dry them: Pat dry the sprouts with paper towels after smashing them.
- Balsamic Glaze: Use a heavy-bottomed saucepan to prevent the vinegar from scorching, and keep the vinegar at a gentle simmer. Feel free to infuse the vinegar with herbs or spices or stir in some brown sugar or maple syrup.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
