Brussels sprouts sometimes get a bad reputation for being bitter or unappetizing, but this crispy smashed Brussels sprouts recipe will change the way you think about these cruciferous veggies. One of my besties showed me a version of this recipe and my husband and I have been Brussels sprouts lovers ever since!
The bitterness of the Brussels sprouts is totally balanced out by the creamy and sweet sauce making this recipe a total crowd pleaser. By smashing and roasting them, you’ll increase their surface area, allowing them to develop crispy edges and a tender inside, while the maple tahini sauce adds a sweet, nutty twist that pairs perfectly with the sprouts.
Ingredients for Crispy Smashed Brussels Sprouts with Maple Tahini Sauce
Brussels Sprouts
- Brussels sprouts – Look for fresh sprouts with tight, firm heads and no yellow leaves.
- Extra virgin olive oil – This helps the Brussels sprouts roast and develop those crispy edges.
- Salt and pepper to taste – Adjust to your personal preference.
Maple Tahini Sauce
- Tahini – A creamy sesame seed paste that provides the base of this sauce.
- Extra virgin olive oil – Adds richness and smoothness.
- Freshly squeezed lemon juice – For a tangy kick.
- Pure maple syrup – Adds the perfect balance of sweetness (I use 3 tbsp).
- Red wine vinegar – This adds a touch of acidity.
- Minced garlic – Provides a savory depth. If you don’t have fresh garlic, use 1/2 tsp of garlic powder.
- Salt
- Freshly ground black pepper. Add red pepper flakes for a little kick if desired.
- Cold water – Optional, to thin the sauce to your desired consistency.
Why You’ll Love This Recipe
- Simple ingredients: You only need a handful of ingredients to create a flavor-packed dish.
- Versatile: This dish makes a great side dish for a holiday meal or a snack.
- Healthy: Brussels sprouts are packed with nutrients and available nutrient data supports their benefits for your daily diet.
- Crispy edges: By smashing the sprouts, you increase their surface area, making the edges extra crispy.
Step-by-Step Instructions for Crispy Smashed Brussels Sprouts
Boiling the Brussels Sprouts
Start by washing the Brussels sprouts and trimming the hard ends.
Boil them in a large pot of salted water for about 10-15 minutes, or until they are fork tender.
Smashing the Sprouts
Once boiled, drain and transfer them to an ice bath to stop the cooking process. After cooling in ice water for 5-10 minutes, drain the sprouts again and place them on a lined baking sheet with parchment paper.
You can discard any outer leaves that have fallen off but I like to crisp them in the oven and eat them as Brussels sprouts chips! If you are cooking them just keep a close eye on them to make sure they don’t burn. The cook time is a lot faster than it is for cooking brussels sprouts.
The smashing process is so much fun and it’s the same method used for smashed potatoes. Use the bottom of a sturdy glass or flat-bottomed mug to press down on each sprout, smashing them to about ½ inch thick. The best way is to use a clear glass so you can see exactly what you’re doing (I love using the bottom of a mason jar). If any extra moisture is released, use a paper towel or clean kitchen towel to pat them dry before baking.
Roasting to Crispy Perfection
Preheat your oven to 450°F and roast the smashed Brussels sprouts for 35 minutes, flipping them halfway through. For even crispier edges, broil them for an additional 2-3 minutes in a preheated oven. Keep a close eye to avoid burning! Tip* adding grated parmesan cheese or vegan parm is a great way to add a little extra flavor. Broil the parm for 1-2 mins or until the cheese melts.
Making the Maple Tahini Sauce
Combining Ingredients
This tahini sauce adds SO MUCH flavor and totally balances out the bitterness of brussels sprouts! I know brussels are not everyones favorite vegetable, but with this sauce you may just change your mind. While the smashed brussel sprouts roast, prepare the sauce. In a mason jar, combine tahini, olive oil, lemon juice, maple syrup, red wine vinegar, garlic, salt, and pepper. Shake or whisk thoroughly. This creamy tahini sauce is one of my absolute favorites and is also great for salads or other vegetables.
Adjusting Consistency
If you’d like a thinner sauce, slowly add cold water until you reach the desired consistency. The sauce can range from a dip-like texture to a drizzle for salads or roasted veggies.
Tips for the Best Brussels Sprouts
- Use fresh Brussels sprouts with no yellow or bad leaves.
- Smash thoroughly to increase surface area for extra crispiness. We want these smashed sprouts to come out golden brown and crispy!
- Make sure to use a lined baking sheet to prevent sticking.
Ingredients and Substitutions
Brussels Sprouts
If you don’t have fresh sprouts, you can use frozen Brussels sprouts. Just be sure to thaw them completely and pat them dry before proceeding with the recipe to ensure crispiness.
Tahini
If you’re not a fan of tahini, almond butter or sunflower seed butter can be used as substitutes for a similar nutty flavor.
Vinegar Options
Out of red wine vinegar? No worries. You can substitute it with apple cider vinegar or balsamic vinegar for a slightly different flavor profile.
Maximizing Crispiness: Essential Tips
- Dry the Brussels sprouts completely before smashing to avoid soggy sprouts.
- Use high heat (450°F) to achieve those crispy edges.
- Flip halfway through roasting for even browning.
Common Mistakes to Avoid
- Overcrowding the sheet pan – Make sure the sprouts are in a single layer so they roast evenly.
- Skipping the drying step – Excess moisture can prevent the sprouts from getting crispy.
- Not watching closely while broiling – The sprouts can go from crispy to burnt quickly under high heat.
Storage and Reheating
Using an Airtight Container
Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days.
Reheating in a Toaster Oven or Air Fryer
To reheat, use a toaster oven or air fryer for 5-7 minutes to bring back the crispy texture.
Nutritional Benefits of Brussels Sprouts
Brussels sprouts are loaded with fiber, vitamins C and K, and are a great source of antioxidants. Incorporating them into your meals, like in this healthy side dish, can help you meet your daily values for important nutrients.
FAQ: Smashed Brussels Sprouts Recipe
I would recommend using fresh brussels sprouts in this recipe for best results as I have not tried it with frozen.
Amond butter or sunflower seed butter can be great alternatives to tahini.
Store them in an airtight container in the fridge for up to 3 days.
Reheat them in a toaster oven or air fryer to maintain their crispy texture.
These sprouts pair well with roasted sweet potatoes, a salad, or even as a side for grilled protein.
Smashed Brussels Sprouts with Maple Tahini Sauce
Ingredients
Brussels Sprouts
- 2 lbs brussels sprouts
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Maple Tahini Sauce
- ¼ cup tahini
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2-3 tbsp pure maple syrup (I use 3 tbsp)
- 2 tbsp red wine vinegar
- 1 clove minced garlic
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ¼ cup cold water to thin the dressing (optional, using more water makes it a dressing, no water makes it a dip)
Instructions
- Wash the Brussels sprouts and cut off the hard ends.
- Bring a large pot of water to a boil, and boil the Brussels sprouts for 10-15 minutes. While the sprouts are boiling, prepare an ice bath by filling a large bowl with water and ice.
- Add the Brussels sprouts to the ice bath and allow them to cool for about 5-10 minutes. Drain the water completely from the sprouts.
- While the sprouts are cooling, preheat the oven to 450 F and line a baking sheet with parchment paper.
- Transfer the Brussels sprouts to the baking sheet and spread out evenly. Using the bottom of a flat glass or mug, press down on each Brussels sprout to flatten it to approx 1/2 inch thick. (If moisture or water is released during this process, simply pat them dry with a paper towel.)
- Brush the Brussels lightly with olive oil, and sprinkle with salt and black pepper.
- Next, bake them in the oven for 35 minutes, flipping halfway. If you would like the Brussels crispier, simply broil for 2-3 minutes. (Watch them closely to make sure they don't burn!)
- While the Brussels are baking, prepare the maple tahini dipping sauce. Combine all ingredients in a mason jar, and shake well to combine. Thin with water if needed.
- These are crispiest and best when eaten right away. When the Brussels are ready, serve immediately with a side of the dipping sauce, and enjoy!
Video
Notes
Nutrition
Conclusion: Smashed Brussels Sprouts
These crispy smashed Brussels sprouts with maple tahini sauce are a delightful way to elevate Brussels sprouts from a misunderstood vegetable to a new favorite side dish. Whether you’re serving this for a holiday gathering or just a weeknight meal, it’s sure to become a staple in your recipe rotation.
Soooo good! I made this with your tahini sauce and ate it all in one sitting lol highly recommend this one to friends!
Hi Cassidy, thank you so much for the feedback and for sharing with your friends!
Loved these! And the tahini sauce was amazing
Thank you Gloria! So happy you loved this recipe!
This was AMAZING! Saw it on IG and had to try it out. Who could have thought Brussels sprouts could taste so good my husband went back for a second helping of veggies!!
Thanks so much Stephanie, so happy you and your husband loved the recipe!
These were amazing and the sauce so soooooo delicious!!!
Thanks so much Jean!
Yum these made me love Brussels sprouts again. I’m loving all these essy cooks recipes!!!
Thanks Carlin!! Let me know how you are liking my other recipes.
These smashed Brussels sprout and the dip were next level. I actually was not a big fan of Brussel sprouts until this recipe.
I’m so glad to hear you enjoyed the smashed Brussels sprouts and dip! It’s wonderful to hear that the recipe changed your perspective on Brussels sprouts. If there are any other vegetables or ingredients you’re not a fan of, let me know, and I’ll do my best to provide tasty recipes that might change your mind.
This was excellent! I had to reduce the cooking time from 35 to 30 due to the first batch burning, but that did the trick. This sauce could be used on anything and is delicious! Thanks so much!
Thank you SOOO much for your nice review! Good to know about the cooking time! I’m also SO happy you loved the sauce! It’s one of my favourites as well.
Love this, brussels sprouts and tahini sauce was super delicious. Very easy to follow a recipe and I will be looking for more like this.
Thank you so much! I’m delighted you enjoyed the Brussels sprouts with tahini sauce. I’ll be sure to share more recipes like this. Happy cooking!
What a beautiful recipe! These Brussels are probably the best I have ever tried!
oh wow THANK you!!! I’m so happy you loved them!