These Crispy Smashed Brussel Sprouts are a delicious and addicting way to prioritize your veggie intake. Whether serving them as a side dish with dinner or as an appetizer for a gathering, even the biggest vegetable sceptic is sure to love these. Plus, when paired with the Maple Bacon Aioli, you won’t be able to get enough!
Crispy Smashed Brussel Sprouts
These Crispy Smashed Brussel Sprouts can be made in the air fryer or the oven and are a great dish to make as they are dietary inclusive while not skipping out on flavor or taste. They can be modified to meet the needs and preferences of many so no one at your table has to miss out.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products (or ones that are similar) listed in this post:
Smashed Brussel Sprouts:
- gluten free
- grain free
- soy free
- refined/added sugar free
- dairy free
- paleo
- vegetarian
- vegan
- Whole30
- nut free
Maple Bacon Aioli:
- gluten free
- grain free
- soy free
- refined sugar free
- added sugar free (omit maple syrup)
- dairy free (using compliant mayo)
- paleo (using sugar free bacon and compliant mayo)
- vegetarian (omit bacon)
- vegan (using compliant mayo; omit bacon)
- Whole30 (using sugar free bacon and compliant mayo; omit maple syrup)
- nut free
HUNGRY FOR MORE?
Here are some more delicious and veggie forward recipes to try next:
- Brussels Sprout Chips
- Baked Zucchini Fries
- Zucchini Fritters with Pesto Aioli
- Sweet Potato Tots
- Roasted Red Pepper Hummus
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Add brussel sprouts to salted boiling water and cook for 10 minutes.
- Drain the brussel sprouts and allow to cool for 5 minutes.
- Over the sink, squeeze each brussel sprout dry with towel then add to a large bowl.
- Combine all ingredients and toss together until evenly coated.
- On a piece of parchment paper, smash each brussel sprout with a glass jar. The thinner the better!
- At 350° F, bake brussel sprouts for 10 minutes.
- If you'd like them crispier, flip and bake for 5 more minutes.
- Remove from the air fryer and serve immediately with dipping sauce and pomegranate seeds (optional, but delicious!).
- Preheat oven to 425°.
- On a baking sheet with a wire rack on top (or with parchment paper if you don't have a wire rack), spread out the brussel sprouts.
- Bake for 25-30 minutes, checking on them to ensure they don't burn. The bake time will depend on the size, so if they're smaller they will require less time.
- Remove from the oven and serve immediately with dipping sauce and pomegranate seeds (optional, but delicious!).
Ingredients
Method
- Combine all ingredients together and mix until fully combined.
I made this in the oven without a rack and it turned out great. Ate this with the mayo aioli all in one sitting. Did not use the bacon in the aioli out of laziness, still taste good.
Yay, I’m so glad this worked out for you and that you made it work without the rack or bacon! I’m also known for eating it all in one sitting, so I understand, haha! Thank you so much, Dayna!