A Little Story About Sprouts
I used to turn my nose up at Brussels sprouts. I thought they were just little bitter cabbages. Then I learned a trick. Boiling them first makes them sweet and soft. Smashing them makes them crispy. It changed everything for me.
Now, they are my favorite side dish. This crispy brussels sprouts recipe is a game-changer. It turns doubters into believers. What food did you not like as a kid but love now? I would love to hear your story.
Why We Smash Them
Smashing is the secret. It gives each sprout more edges. More edges means more crispy, golden spots. That texture is what makes them so good. Nobody likes a mushy vegetable.
This matters because we eat with our eyes first. A golden, crispy sprout looks exciting. It promises a fun crunch. That makes it a perfect plant based side dish for any table. Even a picky eater’s table.
The Magic Garlic Butter
While the sprouts bake, make the sauce. This garlic butter vegan sauce is so simple. Just melt vegan butter with fresh garlic and parsley. Doesn’t that smell amazing? It fills the whole kitchen.
Using vegan butter makes this a dairy free side dish. It is also an allergen friendly vegan recipe. It has no nuts or common dairy. *Fun fact: The parsley isn’t just for color. It adds a fresh taste that cuts through the rich butter.*
Putting It All Together
When the sprouts come out of the oven, brush that garlic butter right on. It sizzles a little. That sound is pure happiness. You get crispy outside, tender inside, and buttery garlic in every bite.
This is why it’s a top holiday vegan side. It feels special but is easy smashed brussels sprouts to make. Do you have a “special occasion” dish that is secretly simple? Share it with me in the comments.
Your Turn in the Kitchen
This vegan smashed brussels sprouts recipe is very forgiving. If you like more garlic, add more. If you love pepper, shake some extra on. Cooking should feel like play, not a test.
That is the second big lesson. Recipes are guides, not rules. Making this vegan garlic butter recipe your own is the goal. Will you try these this week? Let me know how your family likes them. I still get excited every time I make them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 1 ½ pounds (680g) | ends trimmed and outer leaves removed |
| Kosher salt | 2 teaspoons | for boiling water |
| Olive oil or avocado oil | 2 ½ tablespoons | |
| Garlic powder | ½ teaspoon | |
| Smoked paprika | ¼ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Flakey salt | for finishing | optional |
| Vegan butter | 2 tablespoons | melted |
| Garlic | 2 cloves | minced |
| Fresh parsley | 1-2 tablespoons | chopped |
Instructions
Step 1: First, get your water boiling. Add a good pinch of salt to a big pot. Toss in your brussels sprouts. Boil them until they are just soft. This makes them perfect for smashing later. Doesn’t that smell amazing already?
Step 2: Dry those sprouts completely on a towel. This is my secret for the crispiest brussels sprouts recipe. Then, smash each one flat with a cup. Be gentle but firm. (Dry sprouts get the crispiest edges, trust me!).
Step 3: Now, season your vegan smashed brussels sprouts. Drizzle them with oil. Sprinkle on garlic powder, smoked paprika, and pepper. Roast them until they are golden and crispy. This creates the best plant based side dishes.
Step 4: Time for the magic! Make your garlic butter vegan sauce. Just mix melted vegan butter with fresh garlic and parsley. It’s a simple vegan garlic butter recipe. Which herb would you add? Share below!
Step 5: Pull your tray from the oven. Brush that lovely sauce all over the hot sprouts. I still laugh at how fast these disappear. You’ve just made an amazing allergen friendly vegan recipe and dairy free side dish.
Creative Twists
Add a squeeze of fresh lemon juice right before serving for a zesty kick. Swap smoked paprika for a pinch of chili powder for a little warmth. Top with crunchy breadcrumbs mixed with nutritional yeast for cheesy flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
This easy smashed brussels sprouts dish is so versatile. Serve it as a holiday vegan side next to a savory pie. Or, pile them on a plate with creamy mashed potatoes. For a pretty touch, garnish with extra chopped parsley. This nut free vegan recipe is always a crowd-pleaser. Which would you choose tonight?
Keeping Your Sprouts Happy and Crispy
Let’s talk about storing these crispy brussels sprouts. They are best fresh from the oven. But life is busy! You can save leftovers. Let them cool completely first. Then, tuck them into a container in the fridge. They will keep for about three days. I remember my first batch. I put them away warm. They got soggy! We learn as we go.
You can freeze them before adding the garlic butter vegan sauce. Spread the baked sprouts on a tray. Freeze them solid. Then pop them into a bag. This is a great batch-cook trick. Having a ready-to-go side dish is a gift to your future self. It makes busy weeknights so much easier. Have you ever tried storing it this way? Share below!
To reheat, use your oven or air fryer. This brings back the crunch. A microwave will make them soft. Taking care with storage matters. It saves food, time, and money. It means a tasty, allergen friendly vegan recipe is always close by.
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, sprouts not crispy? Your oven might be too cool. An oven thermometer helps a lot. I once baked a whole tray of mushy sprouts. My oven was running cold! Knowing your oven’s true temperature builds cooking confidence.
Second, the sprouts sticking to the pan? Always use parchment paper. A light oil spray works too. This simple step prevents a big mess. Third, the garlic burning in the butter? Cook it gently for just one minute. Burnt garlic tastes bitter. Taking this care makes your plant based side dishes taste amazing. Which of these problems have you run into before?
Fixing small issues matters. It makes cooking less stressful. You feel like a kitchen pro. It also makes the flavors in your dairy free side dish shine perfectly every time.
Your Quick Questions, Answered
How to make crispy garlic butter smashed Brussels sprouts?
This crispy brussels sprouts recipe has two key steps. First, boil them until just tender. Second, smash them flat before baking. The flat sides get wonderfully crispy in the hot oven. At the end, you brush on a simple vegan garlic butter recipe. This garlic butter vegan sauce adds so much rich, savory flavor. It is the perfect finish for this easy smashed brussels sprouts dish.
What is the best way to smash Brussels sprouts?
Use the bottom of a sturdy glass or a measuring cup. Let the boiled sprouts dry first. Then place them on your tray. Press down firmly but gently. You want them about a half-inch thick. Smashing them creates more surface area. More surface area means more crispy edges in every bite of your vegan smashed brussels sprouts. It is a very satisfying step!
Can you prepare smashed Brussels sprouts ahead of time?
Yes, you can do some work ahead. You can boil and smash the sprouts a day early. Keep them covered in your fridge until ready to bake. Make the garlic butter vegan sauce ahead too. Store it separately. This makes it a fantastic holiday vegan side. You get a head start on your cooking day. Just bake and brush with butter before serving.
What to serve with garlic butter smashed Brussels sprouts?
They are a wonderful plant based side dishes for many meals. They go great with a vegan roast or baked tofu. Try them with mashed potatoes and gravy. They are also delicious next to pasta. I love them with a simple veggie burger too. This nut free vegan recipe is so versatile. It can dress up any dinner plate beautifully.
How do you keep smashed Brussels sprouts crispy?
The secret is to avoid steam. Let them cool on the tray after baking. Do not cover them while warm. If you have leftovers, reheat them in the oven or air fryer. This will bring back the crunch. A microwave will make them soft. For the crispiest result, eat them right away. This dairy free side dish is worth gathering everyone quickly!
Are smashed Brussels sprouts healthier than roasted?
Both methods are healthy. This is an allergen friendly vegan recipe full of good things. Boiling before roasting helps keep more vitamins inside. The smash method uses less oil for more crispiness. *Fun fact: Brussels sprouts are packed with Vitamin C!* Whether smashed or roasted, you are eating a nutritious vegetable. The main difference is in the delightful crispy texture you get from smashing.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy sprouts. They are a favorite in my home. The smell of garlic butter baking is pure comfort. Cooking should be fun, not fussy. I would love to hear about your kitchen adventures.
Have you tried this recipe? Tell me all about it in the comments below. Share your stories or any clever twists you added. Your ideas might inspire another cook. Thank you for spending this time with me.
Happy cooking!
—Danielle Monroe.
Crispy Garlic Butter Smashed Sprouts
Description
Vegan Garlic Butter Smashed Brussels Sprouts
Ingredients
For the Vegan Garlic Butter:
Instructions
- Preheat oven to 450°F (230°C).
- Bring a large pot of salted water (2 teaspoon salt) to a boil. Add 1 ½ lbs Brussels sprouts and cook 10–12 minutes, until fork-tender but not mushy.
- Drain and spread Brussels on a towel to dry completely. Line a large sheet pan with parchment or lightly oil it.
- Place the sprouts on the tray, then press each one down gently using the bottom of a glass or measuring cup until flattened to about ½-inch thick. Evenly sprinkle ½ teaspoon garlic powder and ¼ teaspoon each smoked paprika and black pepper. Bake for 20-25 minutes, flipping halfway.
- While that is cooking, into a small bowl add 2 tablespoon melted vegan butter, 2 cloves minced garlic, and 1-2 tablespoon fresh parsley. Stir together and set aside. When Brussels are done, brush the garlic butter across them. Top with flakey salt if desired.