I was on a mission to find crispy Brussels sprouts and wanted to try the internet-viral idea of smashing them.
The result was definitely crispy but a soft interior that when paired with a vegan garlic butter glaze I made was undeniably delicious.
Sauces make everything better, there’s no denying that, but truly, these Brussels sprouts shine all on their own!
Why You’ll Love These
- Crispy Texture – the outside gets a perfect crispy on the outside without burning
- Soft Middles – the inside get soft and delicious
- Big Flavor – sometimes we don’t think we can get a lot of flavor from a simple vegetable, but this recipe proves that’s simply not true
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Smashed Brussels Sprouts Ingredients
Gather our Ingredients:
- Brussels Sprouts – The star of this show
- Garlic – This is the star of our sauce
- Spices – We are using dried spices and fresh herbs for the ultimate heck yea in flavor
- Vegan Butter – This is needed for our sauce
Substitutes – We typically list substitutes for each ingredient but because this list is so small, we’ll just say that you can swap the vegan garlic butter sauce out for another sauce, but we don’t recommend changing our the Brussels or spices for this recipe.
Full recipe amounts in the recipe card printable below.
More Vegetable Dishes To Try
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Vegan Garlic Butter Smashed Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts, ends trimmed and outer leaves removed (680g)
- 2 teaspoons kosher salt, for boiling water
- 2 ½ tablespoons olive oil or avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Flakey salt for finishing (optional)
For the Vegan Garlic Butter
- 2 tablespoons vegan butter, melted
- 2 cloves garlic, minced
- 1-2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 450°F (230°C).
- Bring a large pot of salted water (2 teaspoon salt) to a boil. Add 1 ½ lbs Brussels sprouts and cook 10–12 minutes, until fork-tender but not mushy.
- Drain and spread Brussels on a towel to dry completely — moisture is the enemy of crisp. Line a large sheet pan with parchment or lightly oil it.
- Place the sprouts on the tray, then press each one down gently using the bottom of a glass or measuring cup until flattened to about ½-inch thick. Evenly sprinkle ½ teaspoon garlic powder and ¼ teaspoon each smoked paprika and black pepper. Bake for 20-25 minutes, flipping halfway.
- While that is cooking, into a small bowl add 2 tablespoon melted vegan butter, 2 cloves minced garlic, and 1-2 tablespoon fresh parsley. Stir together and set aside. When Brussels are done, brush the garlic butter across them. Top with flakey salt if desired.
Notes
Video
Nutrition
Smashed Brussels Recipe FAQs
We have tried a few and honestly, there’s not much of a difference to be honest in something like this.
We have a tendency to use Country Crock Plant Based Sticks the most.
Absolutely! You can easily double or even triple this recipe as written depending on how many people you are serving at your dinner table or holiday get together.
For the butter, we recommend Earth Balance soy free. It comes in a red tub or sticks.
Yes! You can prep this up to 3 days in advance. Just reheat in the microwave or over the stove.
Absolutely fabulous! This recipe is so perfect. Simple, yet delicious. The perfect side dish for just about anything or great all by itself. Love the buttery salty combination.
Thank you! We are so happy to hear that you found the recipe fabulous and that the buttery, salty combination hit the mark. It’s wonderful to know it works perfectly as a side or all on its own.
My new fave way to make Brussels sprouts.
Awww thank you! So happy you enjoyed it!
You are brave taking on brussel sprouts, so many people don’t like them. My question: is there an alternate spice to gochujang? One that would have the flavor without the heat? My acid reflux can’t deal with it. I love your videos! Thank you so much for making plant based foods incredibly tasty.
Hi Celia! Just clarifying you’re talking about the crispy brussels recipe and not this one since this is our garlic butter recipe which could 100% help with avoiding the spice. For the recipe with gochujang specifically – just swap the 1 tsp gochujang with 1 tsp of tomato paste.