These smashed brussel sprouts are my new addiction. Crispy, creamy, sweet, savory, with a hint of chili and lime – these are seriously good. If you like smashed potatoes or twice baked potatoes, you’ll love these!

Is there anything brussels sprouts can’t do? Those lil mini green cabbages are cute, super nutritious, easy to cook, and taste good too. It seems like SO long ago that people hated on brussel sprouts. Now we can’t get enough of them. I can’t get enough of them! 

smashed brussel sprouts |

Is it brussel sprouts or brussels sprouts?

First off though, is it brussel sprouts or brussels sprouts? It’s actually Brussels sprouts, after Brussels, the capital of Belgium. For some reason, the “s” at the end seems to throw people off. Maybe it’s because it should be Brussels’ sprouts? Now I’m curious, what do they call brussels sprouts in Belgium? Are they just: sprouts? And how do they like to serve them?

What are smashed brussel sprouts?

Smashed brussel sprouts are sprouts that are cooked until tender (usually by boiling), dried, tossed in oil, then smashed, and baked until crispy on the outside and tender and creamy on the inside. They’re kind of like smashed potatoes, but a little bit healthier because they have more protein and fiber than potatoes. You can season them in thousands of ways, much like potatoes.

smashed brussel sprouts |

What do smashed brussel sprouts taste like?

These particular smashed sprouts are a mix of sweet, savory, and spicy. They’re nicely crisped and caramelized on the outside and tender on the inside. A generous sprinkling of garlic powder, parm, and Tajin make them full of umami, garlicky, tangy, and just the right amount of spicy.

How to make smashed brussel sprouts

  1. Cook the sprouts. Just like smashed potatoes, we’re going to start with cooking the sprouts in salted boiling water until they’re tender and cooked through. After they’re bright green and tender, give them a good drain and make sure they’re fairly dry.
  2. Toss. Toss the dried sprouts with oil, parmesan, and garlic powder.
  3. Smash. Use the bottom of a glass to smash the sprouts so that they’re flat.
  4. Bake. Bake in a hot oven until crispy and caramelized, flipping halfway through.
  5. Season. When they’re done, remove from the oven and season generously with Tajin for a spicy-lime-salt kick!

baked smashed sprouts |

Smashed sprouts ingredients

  • Sprouts – just good old classic brussel sprouts! Try to get ones that are all around the same size so they cook and roast at the same time. To trim them, use a small pairing knife to slice off a bit of the stem at the bottom, removing any outer leaves if needed.
  • Oil – go with whatever oil you have on hand, I like a neutral high heat oil when roasting vegetables, something like canola oil or grapeseed oil.
  • Garlic powder and parm – I love fresh garlic, but sometimes garlic power is better and this is one of those cases. Garlic powder has the ability to stick better to the sprouts giving them a nice garlicky coat. Freshly grated parm adds saltiness, nuttiness, and a huge hit of umami.
  • Tajin – a chili lime seasoning that is absolutely addictive. You can find it at the grocery store or online. They’re a cult classic, sprinkled on everything from fruit (especially mangos!), to corn, to bloody marys. People love them so much that they even sell the CUTEST mini bottles so you can carry it around with you so you’ll never be without. This is not sponsored, I just love Tajin :)

smashed sprouts |

Smashed brussel sprout seasonings

I love the spicy-tangy kick of Tajin but if you’re looking for other ways to season your sprouts, I’ve got you! Try these guys out:

  • garlic – double the garlic powder and leave off the Tajin seasoning.
  • ranch – mix together 1 tsp each buttermilk powder, dried parsley, dried dill, onion powder and toss with the oil and garlic powder before baking.
  • everything bagel – finish with a generous sprinkle of everything bagel seasoning.
  • nori – finish with a generous sprinkle of furikake (Japanese rice seasoning with nori)
  • lemon tahini – finish with lemon zest and a quick tahini sauce (1 clove garlic, minced, 1/4 cup greek yogurt, 1 tbsp tahini, 1 tsp lemon juice, salt and pepper)
  • fine herbs and butter – chop up 2 tablespoons of herbs of choice (scallions, parsley, dill, thyme, oregano) and mix with 1-2 tablespoons of melted butter and drizzle on smashed sprouts

What to serve with smashed sprouts

air fryer brussels sprouts |

Other brussel sprouts recipes

If you’re a brussel sprouts lover, here are 6 brussel sprouts recipes for you to enjoy:

smashed sprouts |

smashed brussel sprouts |

Smashed Brussel Sprouts

Crispy, creamy, sweet, savory, with a hint of chili and lime - if you like smashed potatoes, you’ll love these smashed brussel sprouts!
Serves 4
4.82 from 16 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 lb Brussels sprouts trimmed
  • 2 tbsp oil
  • 1/4 cup finely grated parmesan
  • 1 tsp garlic powder
  • tajin to season, as needed


  • Heat the oven to 450°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Add sprouts to the boiling water and cook until bright green and tender, 8-10 minutes, depending on size. Drain very well and let cool slightly.
    cooked brussel sprouts |
  • Toss the dry sprouts with oil, parmesan, and garlic powder.
    brussel sprouts tossed with parm |
  • Add the tossed sprouts to the prepared baking sheet and use a small glass to smash the sprouts.
    smashed sprouts |
  • Bake until the sprouts are crispy and deeply brown, 20-25 minutes, flipping halfway through.
    baked smashed sprouts |
  • When the sprouts are done, remove from the oven and season generously with Tajin. Enjoy hot!
    smashed brussel sprouts |

Estimated Nutrition

Nutrition Facts
Smashed Brussel Sprouts
Amount Per Serving
Calories 129 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.8g11%
Cholesterol 4mg1%
Sodium 101mg4%
Potassium 448mg13%
Carbohydrates 11.1g4%
Fiber 4.3g18%
Sugar 2.6g3%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Kelsey says:

    5 stars
    Looks so dang good!!!

  2. Sabrina says:

    huh? in a good way, wow, I’m impressed – I’ve never seen anyone do this to brussels before, and they deserve it, so thank you!

  3. Michael Simmons says:

    5 stars
    Hello Stephanie,
    This recipe was so delicious and easy to follow! I didn’t know what to do with brussels sprouts and this came in so handy! Finally they turned out great and my wife enjoyed them as well! Thank you for sharing this with us :)

  4. Da Cipriano says:

    Hi. This is a good idea, and it looks very delicious. Good Job. Greetings Alessandro

  5. Kay says:

    5 stars
    Try balsamic and honey sprinkled on top after baking. Yum.

  6. Erin says:

    5 stars
    I love this cooking method! Pro tip- cover the Brussels with parchment paper, and then smash with a rubber mallet. You’ll save a lot of time, and pain on your wrist lol.

  7. HeatherB says:

    5 stars
    In French, they’re called ‘petits choux’ – little cabbages!

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