Smashed vs Roasted Brussels Sprouts Showdown!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat a baking sheet in the oven at 450°F.

Trim the bottom stem of each brussels sprout and remove any rough or damaged leaves.

Slice each brussels sprout in half and move them to a large bowl.

In a small bowl, mix together salt, pepper, and garlic powder.

Drizzle oil over the brussels sprouts and toss to coat.

Add maple syrup, seasonings, plant parmesan, and breadcrumbs to the bowl and toss to coat.

Brush a little oil on the preheated baking tray to prevent sticking.

Pour the brussels sprouts onto the tray and spread them out evenly.

Bake for about 18 to 20 minutes until roasted.

For the second attempt, trim and halve the brussels sprouts again, then toss in a bowl with oil, salt, and pepper.

Lay the brussels sprouts cut side down on the baking sheet.

Bake at 450°F for 15 minutes, then flip each one over.

Bake for another 8 to 10 minutes until finished.

Make the glaze by combining maple syrup, soy sauce, rice vinegar, gochujang, smoked paprika, toasted sesame oil, and minced garlic in a small pot.

Bring the glaze to a simmer over medium heat for about 1 to 2 minutes until slightly thickened, then remove from heat.

Transfer the roasted brussels sprouts back into the bowl and toss them to hear the crisp sound.

Pour the glaze over the hot sprouts and toss until fully coated.

For the smashed version, mince two cloves of garlic and chop fresh cilantro for the garlic butter finish.

Trim the ends of the brussels sprouts but do not halve them.

In a small bowl, combine garlic powder, paprika, and ground black pepper.

Bring a large pot of salted water to a boil and add the brussels sprouts, boiling for about 10 to 12 minutes until fork tender but not mushy.

Drain the brussels sprouts and rinse under cold water to stop the cooking, then dry them on a towel.

Transfer to a baking tray and gently smash each sprout to about 1/2 inch thick.

Drizzle with oil and sprinkle the seasoning mix over the smashed sprouts.

Bake at 450°F for about 20 to 25 minutes, flipping halfway through until golden and crisp on both sides.

Make the garlic butter by combining melted vegan butter, minced garlic, and cilantro in a small bowl.

Brush the garlic butter over the baked brussels sprouts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens