Smashed Brussels Sprouts

When it comes to Brussels sprouts, the crispier the better. With this recipe you get the crispiest, crunchiest sprouts without needing a deep fryer! Even better, these Brussels sprouts are equally as good as an appetizer as they are a vegetable side dish. The sprouts are boiled until tender, then flattened with the bottom of a cup to create extra surface area. (The more leaves in contact with the hot baking sheet, the crunchier the sprouts get.) Serve with a creamy lemon sauce for dipping and watch these disappear in seconds.

How do you prepare Brussels sprouts before cooking?

Begin by trimming the ends with a sharp paring knife. Brussels sprouts grow on large stalks and once they are cut off and packaged, the bottoms can start to brown and dry out. A quick cut removes the toughened ends. Next, inspect the outer leaves and remove any bruised, holey, or discolored pieces. Some recipes call for halving the sprouts, which you should do by cutting through the stalk ends so the leaves are held together. In this recipe, the sprouts are left whole when they are boiled.

Why won't my Brussels sprouts get crispy?

Excess moisture is usually the culprit. For crispy Brussels sprouts, thoroughly dry them twice—once after boiling and then again after smashing. Also be sure to give your sprouts some breathing room on the baking sheet. While it’s okay for them to touch, avoid overlapping (which causes steaming). You want each sprout to have ample contact with the sizzling pan. Finally, trust your judgment. If they don’t look golden and crispy enough after 15 minutes, let them bake for another 5 minutes. And if all fails, don’t worry! The sprinkle of lemony panko and parmesan added during the last 15 minutes of baking means that you’ll still enjoy crunchy bits with every bite.