Vegan Garlic Butter Smashed Brussels Sprouts

vegan smashed brussels sprouts on a parchment lined plate with a lemon garlic butter sauce.

5 from 2 votes

Vegan Garlic Butter Smashed Brussels Sprouts

These incredible smashed Brussels sprouts with a garlic butter vegan sauce and absolutely incredible. We won't blame you if you eat the who pan alone.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: people

Calories: 196kcal

Author: Andrew Bernard

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.

Video

Notes

*Nutritional facts are only estimates. Please utilize your own brands for accuracy.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.