These smashed Brussels sprouts are the ultimate way to make vegetables taste good! Crispy, perfectly coated in breadcrumbs, these make a perfect side dish that's vegan and also easy to make.
Add the Brussels sprouts to a large saucepan of lightly salted water. Bring to a simmer and cook for around 10 minutes, until fully softened.
2 lbs Brussels sprouts
Prepare an ice bath. When they are ready, transfer the Brussels sprouts to the ice bath for a couple of minutes, then drain and rinse them.
Preheat the oven to 350 degrees F/180 degrees C.
Transfer the Brussels sprouts to a flat surface, such as a chopping board or a baking tray. Smash them using the bottom of a glass.
Mix together the breadcrumbs, paprika, cumin, turmeric and salt.
1 ½ cups Panko breadcrumbs, 1 tsp paprika, 1 tsp cumin, ½ tsp turmeric, ½ tsp salt
Add the Brussels sprouts to a mixing bowl and mix together with the olive oil and maple syrup. Then, add the breading and mix once more.
3 tbsp olive oil, 2 tbsp maple syrup
Spread out the sprouts on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, until crispy and the breadcrumbs are golden brown. Serve immediately.
Video
Notes
These smashed Brussels sprouts are best eaten immediately, as otherwise they lose their crispiness.
To make cheesy Brussels sprouts, add either nutritional yeast or dairy-free cheese to the breadcrumb mixture.
To make this recipe gluten-free, use gluten-free breadcrumbs of your choice.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!