Smashed Brussels sprouts

Boil a large pot of water and add the Brussels sprouts once boiling. Cook for around 8 minutes until softened and then strain and transfer to a bowl of cold water. Spread onto a paper towel to dry.

Preheat the oven to gas mark 7, 425°F/200°C fan (or 220°C conventional). Transfer the sprouts to a large baking sheet and smash with the bottom of a jar. Drizzle with olive oil and season with red pepper flakes, salt, and black pepper. Toss to combine.

Bake the smashed sprouts in the oven for 15 minutes. Then flip the sprouts and sprinkle with parmesan cheese. Return to the oven to cook for 10 minutes until the cheese has all melted.

Remove from the oven, squeeze fresh lemon juice over the top. Serve as a tasty side dish on Christmas Day.

Tips & tricks

For the best smashed Brussels sprouts, only use the freshest ingredients. Frozen Brussels sprouts will contain more moisture, so you might find they’re mushier once cooked. It’s really important to dry the sprouts out well after boiling, as any excess moisture will prevent your sprouts from crisping up. Spreading the sprouts out evenly on the baking sheet before putting the smashed Brussels sprouts into the oven will also ensure they crisp up nicely and don’t steam cook on top of one another.

Look for sprouts that are all roughly even in size as this will help to make sure they cook evenly in the oven. You also don’t need to boil them for too long, just check that they’ve softened slightly using a sharp knife to test. If it goes into the sprout with a little resistance then they’re ready for draining.

For the seasoning, we’ve used red pepper flakes, salt, and black pepper above, but some chefs will add garlic powder or even a pinch of cayenne pepper to add a little kick to your smashed Brussels sprouts. If you’d prefer to serve your sprouts more traditionally, however, you can find all the help you need in our article on roasted Brussels sprouts.

How to serve them

Smashed Brussels sprouts are the perfect side dish for Christmas Day. Though they’re usually not top of anyone’s list, this smashed variety, with a squeeze of lemon juice on top, will have everyone tucking in. Now you’ve got everyone’s attention, try swatting up on your Brussels sprouts knowledge to share a few fun facts around the table.

Storage

Any leftovers will keep in the fridge in an airtight container for up to three days. You can reheat the sprouts at a low temperature in the oven or gently in a pan on the stovetop.