Crispy Smashed Brussels Sprouts with Balsamic Glaze (Viral Side Dish)

This recipe utilizes a two-step cooking process—par-boiling followed by high-heat roasting—to achieve the perfect texture. By “smashing” the sprouts, we significantly increase the surface area exposed to the heat, allowing for maximum caramelization and Maillard reaction crisping that traditional roasting cannot achieve. The result is a vegetable side dish that offers a textural contrast: a crispy, parmesan-crusted exterior with a tender, buttery interior, balanced by the acidity of a balsamic reduction.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 25 Min
• Total Time: 35 Min
• Yield: 4 Servings
• Calories: 135 kcal per serving

Ingredients:

The Foundation

• 1 lb Brussels Sprouts, ends trimmed
• 2 tbsp Extra Virgin Olive Oil
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper

The Flavor Boost

• 1/2 tsp Garlic Powder
• 1/4 cup Grated Parmesan Cheese (Optional, for extra crunch)
• 2 tbsp Balsamic Glaze (High-quality, thick reduction)

Preparation Steps:

1. Par-Boiling for Tenderness

1. Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and cook for 8–10 minutes.
2. You want them tender enough to be pierced with a fork but not mushy. This step ensures the inside is fully cooked so the oven time can focus solely on crisping the outside.

2. The Smashed Technique

3. Drain the sprouts and pat them dry with a kitchen towel—moisture is the enemy of crispiness.
4. Place the sprouts on a large baking sheet lined with parchment paper. Use the bottom of a heavy glass or a mason jar to gently press down on each sprout until it is flattened to about 1/2 inch thickness.

3. Seasoning and Roasting

5. Drizzle the olive oil over the smashed sprouts and toss gently to coat both sides. Sprinkle with salt, pepper, garlic powder, and parmesan cheese.
6. Arrange them in a single layer with space between each. Roast in a preheated oven at 425°F (220°C) for 15–20 minutes, flipping halfway through, until the edges are dark golden brown and crispy.

4. The Final Glaze

7. Remove the tray from the oven. While the sprouts are still sizzling, drizzle the balsamic glaze across the tray. This allows the heat of the pan to slightly thicken the glaze for a glossy finish.

Expert Tips:

• Moisture Control: For maximum crunch, ensure the Brussels sprouts are as dry as possible after boiling. Any residual water will create steam in the oven, preventing the edges from crisping.
• Safety Note: When smashing the sprouts, let them cool for 2 minutes after boiling to avoid steam burns when applying pressure.