These Crispy Smashed Brussels Sprouts are the ultimate side dish to make. They are packed with flavor and you only need a few ingredients to make them like dijon mustard, olive oil and spices. Such an easy gluten-free and vegan side dish!

This is one of the easiest most delicious brussels sprouts recipes. You only need a few simple ingredients to make them. The prep is super quick and you will have some crispy brussels sprouts that everyone loves.

I am hooked on making these smashed brussels sprouts for us for dinner. We love having them with chicken and some sweet potatoes, really anything. I even paired them with a frozen pizza last week (lol random – I know).

Roasted brussles sprouts are one of my favorite vegetables to roast and making them smashed makes them extra crispy and the grated parmesan cheese flavor with the dijon mustard is absolutely too die for! The marinade itself is really easy to make and you just need olive oil, dijon and salt and pepper to make it. Toss the boiled sprouts in the dressing, smash and roast.

Smashing the brussels sprouts means they will get crispier. More surface area touches the pan so they crisp up much more. These are another great option when you go to make smashed potatoes!

Tip: pat the sprouts dry after you boil them so they get crispy when roasting! Don’t want them to bake while wet from the water

What ingredients you need to make crispy smashed brussels sprouts:

  • Brussels sprouts – I usually buy organic when I can find!
  • Olive oil – or use avocado oil if you don’t have olive oil
  • Dijon mustard – this ingredient is key in getting the flavor just right for the sprouts
  • Sea salt and black pepper – you can also add more spices too like cayenne pepper if you want spicy or some garlic powder
  • Parmesan cheese – or omit if vegan or dairy-free

How to make smashed brussels sprouts:

  1. Bring a large pot of water to a boil and add in the brussels sprouts and a sprinkle of sea salt
  2. Boil brussels sprouts for about 10 minutes, until tender but not totally cooked
  3. Drained the brussels sprouts and pat dry with a towel
  4. Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper
  5. In a small bowl, mix together the oil, mustard and salt and pepper
  6. Toss the brussels sprouts in a large bowl with the marinade
  7. Arrange the sprouts in a single layer on a baking sheet then using the bottom of a small glass or mason jar, press down on the sprouts to smash them flat
  8. Sprinkle grated parmesan cheese on top if using then bake in oven for about 25-30 minutes or until crispy/golden brown

Tips for success:

  • Make sure not to overcrowd the pan! It is important that each sprout has breathing room around it (like cookies) so they get extra crispy. And watch the cook time – depending on your oven, you may need to cook them longer
  • Drying the sprouts after you boil them will also make sure the sprouts get crispy too when you bake them
  • I love to keep these mild and with dijon and oil. If you want to kick them up a few notches – add some cayenne pepper to make them spicy!
  • The grated parmesan cheese is delicious but can be omitted if you don’t eat cheese
  • When reheating them, reheat in oven or a pan for crispiness. When I am lazy I do microwave too but they don’t get crispy there

A few other delicious side dishes to make:

Maple Bacon Wrapped Carrots (gluten-free)

Crispy Parmesan Potatoes (oven-baked!)

Sweet and Hot Honey Sweet Potato Carrot Bake

Paleo Japanese Sweet Potato and Zucchini Latkes

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Crispy Smashed Brussels Sprouts

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These Crispy Smashed Brussels Sprouts are the ultimate side dish to make. They are packed with flavor and you only need a few ingredients to make them like dijon mustard, olive oil and spices. Such an easy gluten-free and vegan side dish!

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 1 lb Brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • Sea salt and black pepper
  • Parmesan cheese – or omit if vegan or dairy-free

Instructions

  1. Bring a large pot of water to a boil and add in the brussels sprouts and a sprinkle of sea salt
  2. Boil brussels sprouts for about 10 minutes, until tender but not totally cooked
  3. Drained the brussels sprouts and pat dry with a towel
  4. Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper
  5. In a small bowl, mix together the oil, mustard and salt and pepper
  6. Toss the brussels sprouts in a large bowl with the marinade
  7. Arrange the sprouts in a single layer on a baking sheet then using the bottom of a small glass or mason jar, press down on the sprouts to smash them flat
  8. Sprinkle grated parmesan cheese on top if using then bake in oven for about 25-30 minutes or until crispy/golden brown

Notes

*Store in fridge for 5 days and reheat in greased skillet or oven

  • Author: Rachel