These vegan parmesan smashed brussels sprouts are a fun and tasty way to eat brussels sprouts. It’s a play on smashed potatoes and let’s just say they are so freaking delicious. Even those brussels sprouts haters will be coming back for seconds. It’s the perfect savory side dish or appetizer too!

The outside gets so crispy while the inside stays nice and tender. I love how crispy the parmesan gets and it adds great flavor too. You can use any vegan parmesan, but I really like the one from Trader Joe’s.

These smashed brussels sprouts are first boiled, smashed, topped with parmesan, baked, and then broiled to perfection. They are super easy to make and are so addicting. I could not stop eating them.

Ingredients

2 lbs brussels sprouts
2 tbsp avocado oil
1 tsp sea salt
1 tsp garlic powder
1/2 tsp onion powder
fresh cracked black pepper
1/4 cup vegan parmesan (I used Trader Joe’s)

Instructions

Trim the ends of the brussels sprouts and peel away any bad leaves.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Don’t use a silicone mat because you will be broiling the brussels sprouts for a few minutes at the end.
Boil brussels sprouts in a pot of water for 10 minutes. Drain and rinse. Let it sit in the strainer for 5 minutes to drain completely. Pat dry.
Place brussels sprouts in a large bowl. Add the oil, salt, garlic powder, onion powder, and black pepper. Stir to combine well.
Place on the baking sheet and take the bottom of a glass cup and gently smash each brussels sprout into a disc. Bake for 15 minutes. Remove from oven and carefully flip. Then sprinkle on the parmesan over the top. Place back in the oven for 15 minutes until crispy on the outside and golden on top. Turn your oven to broil and broil for 3 minutes or until everything is golden brown and crispy. Make sure to watch them very carefully so they do not burn. Enjoy hot!

Servings: 4

Author: valeria.chao

Vegan Parmesan Smashed Brussels Sprouts