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    Crispy Vegan Smashed Brussels Sprouts

    November 18, 2021 By Rene 2 Comments

    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan!

    Jump to Recipe
    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving

    This is the perfect side dish! And one that is sure to change anyone's mind who THINKS they don't like brussels sprouts. Because these are salty, savory, tender, AND have tasty little crispy parts. Just overall delicious. The addition of the crispy shallots and vegan parmesan make these even better! A veggie side has never been tastier.

    How to smash the brussels sprouts

    To make the sprouts, add them to a big pot of boiling water. After 10 minutes, drain and rinse them under cold water. Let them cool down for a few minutes.

    Grab a cup with a flat bottom. Take a sprout and place it on a cutting board. Firmly press down on the sprout with the cup...and there you go. Smashed sprouts.

    Place them in a large bowl and add the shallots, olive oil & seasonings. Gently toss until everything is combined, then spread them out on a large baking sheet.

    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving

    Finish off the sprouts

    After 15 minutes in the oven, take them out and add the vegan parm - this is when things get really good. Toss the sprouts and place them back in the oven for 10 minutes.

    When you take them out, the sprouts should be tender with some spots that are crispy & delicious. Be sure to scrape down those crispy bits on the baking sheet, because you're going to want to eat those.

    And that's it! These are such a delicious way to eat your veggies - you will want to eat the whole platter!

    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving

    Need more recipe inspo? Check these out:

    • Brussels Sprouts Corn Salad with Chipotle Ranch
    • Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts
    • Smashed Chickpea Salad Wraps
    • Smashed Potatoes with Vegan Sun-Dried Tomato Pesto
    • Roasted Chickpea Avocado Toast
    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving
    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving
    Print Pin
    4 from 6 votes

    Crispy Vegan Smashed Brussels Sprouts

    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword brussels sprouts, side dish, thanksgiving, vegan parm
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 8
    Calories 161kcal

    Ingredients

    • 2 pounds brussels sprouts tough ends removed*
    • salt
    • 2 shallots sliced
    • ⅓ cup olive oil
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic salt or to taste
    • ½ teaspoon pepper or to taste
    • ½ cup vegan parmesan

    Instructions

    • Bring a large pot of water to a boil - add salt to the water once it boils. Add the brussels sprouts to the pot. Boil for 10 minutes, drain and rinse with cold water. Allow the sprouts to cool for 10 minutes.
    • Meanwhile, place a large baking sheet on the bottom rack of the oven and preheat the oven to 425 degrees.
    • Grab a cup with a flat bottom. Take 1 sprout and place it on a cutting board. Firmly press down on the sprout with the bottom of the cup. Place the sprouts in a bowl with the shallots, olive oil, smoked paprika, garlic salt & pepper. Carefully toss together. Transfer to the pre-heated baking sheet and bake for 15 minutes.
    • Remove from the oven, add the vegan parm and flip the sprouts. Place back in the oven for 10 minutes.
    • Remove from the oven and serve - be sure to scrape the crispy bits off the bottom of the baking sheet!

    Video

    Notes

    *Be sure not to cut too high - you want to keep the whole sprout intact. 

    Nutrition

    Calories: 161kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 270mg | Potassium: 477mg | Fiber: 5g | Sugar: 3g | Iron: 2mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Crispy Vegan Smashed Brussels Sprouts are boiled, smashed, then roasted until crispy and delicious. Made with shallots and vegan parmesan | ThisSavoryVegan.com #thissavoryvegan #smashedbrusselssprouts #veganthanksgiving
    « Vegan Thanksgiving Lentil Stromboli
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    Reader Interactions

    Comments

    1. Olive

      November 15, 2022 at 5:06 am

      1 star
      Love it!

      Reply
    2. kristin neubauer

      December 08, 2021 at 1:52 pm

      3 stars
      SUPER OILY!!! So I thought 1/3 cup oil was A LOT so i used only 1/4 and it still was too much. Maybe some people are used to eating this was? Im so glad that i used less and still couldn't eat the ones on the bottom. I think its a good recipe if I used much less oil next time, like 1/6 cup.the smashing them is a great idea!

      Reply

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    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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