These Smashed Brussels Sprouts are roasted until golden and crispy, then topped with hot honey, lemon juice, and toasted panko. They're easy to make and pair perfectly with just about any dinner.
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My favorite way to eat potatoes is in smashed potato form. So, I started thinking about other vegetables I could "smash" and brussels sprouts were the first to come to mind.
Brussels sprouts are one of those vegetables that many people don't enjoy. But I find they're much easier to love if they're cooked nice and crispy with the perfect combination of spices. Oh, and a drizzle of hot honey doesn't hurt either!
Smashed brussels sprouts are easy to make and are the perfect side dish for so many entrees.
❤️ Why this recipe works
Smashing increases surface area for browning: flattening the sprouts creates more contact with the hot pan, which means better caramelization and crispier edges than with brussels sprouts cooked with any other method.
Sprouts are parboiled before smashing: boiling the brussels sprouts until just fork-tender ensures they're fully cooked inside while still crisping beautifully in the oven.
Seasonings are simple, but make an impact: I sprinkle the sprouts with paprika, garlic powder, salt, and pepper to add savory flavor while still letting their natural flavor shine.
Toasted panko adds crunch: I like to add some toasted panko over the smashed and baked brussels sprouts to add extra crunch.
Hot honey adds a little sweet heat: and drizzling hot honey on the sprouts while they're hot helps it cling evenly and balances the savory, roasted flavors.
🗒 Ingredients
Here's everything you need to make this smashed brussels sprouts recipe (be sure to view the recipe card at the bottom of the post for ingredient amounts and recipe instructions):
- Brussels sprouts
- Olive oil
- Paprika
- Garlic powder
- Salt & pepper
- Hot honey: can use regular honey if you prefer
- Freshly squeezed lemon juice
- Toasted panko
- Finely chopped parsley
👩🍳 Recipe tips
- Take care not to overcook the sprouts when blanching. They should boil for about 8-10 minutes, just until they're fork-tender but not mushy.
- Dry brussels sprouts really well after blanching them. Put them on a clean towel or paper towel-lined sheet pan for a few minutes. Getting rid of excess moisture will help them roast better.
- When smashing, I recommend using a flat-bottomed glass or measuring cup. Smash gently, but firmly with even pressure to keep the sprouts from falling apart.
- Make sure they have enough space as placing them too close together will cause them to steam instead of crisp. Use two pans if needed.
- Flip the sprouts halfway through baking time so both sides get golden and crispy.
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- Once you remove sprouts from the oven, drizzle with hot honey and lemon juice. Top with crispy panko (toast it in toaster oven, regular oven, or skillet separately) and chopped parsley, if desired. Add a little more salt if you want, too.
- These smashed brussels sprouts are best when enjoyed right out of the oven and hot. They'll never be quite as crispy if you re-heat them.
And enjoy! These will legitimately get anyone to love brussels sprouts.
Smashed brussels sprouts are the perfect vegetable side dish for so many entrees, like panko crusted chicken, rosemary steak, sablefish, and cast iron chicken breast.
They also make a fabulous holiday dinner side dish and can easily become a new Thanksgiving dinner tradition.
I even topped my lunch salads with the leftover sprouts!
⏲️ Storing leftovers
And if you do have leftovers, you can certainly store them for later.
Keep them in an airtight container in the fridge for up to 3 days.
I recommend re-heating them on a baking sheet in the oven at 400 degrees F or in the toaster oven for 8-10 minutes, until warmed through and re-crisped. An air fryer would certainly work, too.
To revamp even more, top them with a little more crispy panko and another drizzle of hot honey.
Don't re-heat the brussels sprouts in the microwave as they will not get crispy again.
🎉 Variations on recipe
Here are some more ways you can enjoy these crispy brussels sprouts:
- Make them even spicier by adding a pinch of red pepper flakes or a light drizzle of chili crisp along with the hot honey.
- Sprinkle with freshly grated parmesan or romano right after baking so it melts slightly.
- Toss the roasted sprouts with a small amount of finely grated garlic or garlic paste before adding the honey and lemon.
- Swap the lemon juice for a drizzle of balsamic glaze or reduced balsamic vinegar.
- Add lemon zest for even more citrus flavor.
- Replace the panko with toasted chopped almonds, hazelnuts, or pistachios.
- If you don't want spicy, use regular honey or maple syrup instead.
- Instead of parsley, you can use chopped chives, thyme, rosemary, or the herbs of your choice.
If you want some other simple and delicious vegetable sides, try my blistered green beans, lemon pepper asparagus, and Chick-Fil-A kale salad.
No matter how you feel about brussels sprouts, I think you're going to be absolutely obsessed with them in smashed form.
📖 Recipe
Smashed Brussels Sprouts
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Ingredients
- 1 ½ lbs. brussels sprouts trimmed and cleaned
- 2 tablespoon olive oil (or avocado oil)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon hot honey
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon toasted panko
- 1 tablespoon finely chopped parsley optional
Instructions
- Preheat oven to 425 degrees F and lightly brush a large baking sheet with olive oil.
- Bring a large saucepan of salted water to a boil. Add brussels sprouts and cook for 8-10 minutes, until they're fork-tender but not mushy. Drain well and let sprouts dry for a few minutes on a clean towel or paper towel-lined sheet pan. Excess moisture will keep them from crisping up.
- Place brussels sprouts on prepared baking sheet with about 1" between them. Use the bottom of a glass or a measuring cup to gently smash each one to about ½" thickness.
- Brush sprouts with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
- Bake for 20-25 minutes, flipping halfway through baking time, until sprouts are brown and crispy.
- Remove from oven and immediately drizzle the hot sprouts with hot honey and lemon juice. Sprinkle with toasted panko and parsley if using. Taste and season with additional salt if needed.
- Serve right away as these are best enjoyed right out of the oven.
Notes
- Though these are best when served immediately, you can keep leftovers in an airtight container in the fridge for up to 3 days.
- To re-heat: place sprouts on a baking sheet in the oven at 400 degrees F or in the toaster oven for 8-10 minutes, until warmed through and re-crisped. An air fryer will certainly work, too. To revamp even more, top them with a little more crispy panko and another drizzle of hot honey.
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