These oven-roasted smashed Brussels sprouts are steamed, smashed, and roasted with a lemon garlic dressing. The result is flavorful, crispy Brussels sprouts to be served as a tasty appetizer or side dish! Plus, this is a dairy-free, meat-free, keto, and vegan recipe, for all to enjoy!
Clean the sprouts. To do this, rinse them in a colander or a bowl of water. Remove any of the outer leaves that look wilted or are browned and trim the stem, if needed.Then, steam the sprouts for 6-8 minutes, or until tender.I use a steam insert that I place in a normal saucepan. Add boiling water to the pan, making sure it doesn't reach where the steam insert it, then add the veg to the insert and cover with a lid.
Alternatively, you can boil the sprouts until tender. This will take a similar amount of time but will result in slightly soggier sprouts that may not become as crispy.
Step 2: Prepare the lemon garlic sauce
In a small bowl, combine the olive oil, lemon zest, salt, pepper, and paprika.Grate or crush the garlic and add it to other ingredients, then mix well.
Brush a little onto the bottom of the oven-safe dish/tray that you'll be baking the sprouts on.
Step 3: Dry and toss the lemon garlic Brussels sprouts
Make sure to pat down the sprouts once they are done steaming, so they're as dry as possible. Then transfer to your oven-pan/tray and place in a single layer.
Use the flat end of a drinking glass or jar to press down on the Brussels sprouts and gently smash them.You can then optionally pat them with a kitchen towel again to remove as much liquid as possible.Then brush the remainder of the lemon garlic sauce over the top of the sprouts.
Step 4: Bake the Brussels sprouts
Bake in the oven for around 15 minutes at 200ºC/400ºF, then remove them from the oven and flip over the sprouts to help them become crispier.
Place back in the oven and broil for a further 10 minutes for super crispy tops. Be careful not to place the pan too close to the broiler, or the sprouts will burn.You can alternatively bake for a further 8-10 minutes and broil for just a few minutes to crisp up further.
Once ready, you can optionally drizzle the smashed Brussels sprouts with a little lemon juice. I then love to serve mine with homemade tahini dressing, pomegranate, and parsley.
How To Make Ahead & Store
To Make Ahead: You can wash and trim the sprouts (stored in the refrigerator) for up to two days. You can also steam/boil and smash the sprouts up to two days before baking. Keep the smashed sprouts in an airtight container in the fridge. When you're ready to use them, continue with the recipe from that point.In The Fridge: The roasted Brussels sprouts (without any additional toppings - like the tahini sauce) will keep in an airtight container in the fridge for 3-4 days.In The freezer: Freeze any leftovers in a single layer on a baking tray until solid, then transfer to any freezer-safe container for up to 3 months. Allow thawing in the fridge before reheating.To Reheat: Pop the chilled smashed Brussels sprouts back in the oven until you have warmed through and lightly crispy Brussels sprouts. They may not regain quite as much crispiness after freezing, though.
To add spice: drizzle them with a little chili oil before baking, or sprinkle with red pepper/chili flakes.
For a little sweetness: drizzle with a little maple syrup or honey within the last few minutes of baking.
For cheesy Brussels sprouts: you could add a sprinkling of grated mozzarella, cheddar, or parmesan cheese before roasting.