Smashed Honey Brussels Sprouts
Highlighted under: Wellness Kitchen Ideas
For something this simple, it has no right being this good. I was having one of those weeks where everything felt a little off, so I decided to make these Brussels sprouts as a side dish. Honestly, they turned out to be the highlight of dinner. My partner couldn’t get enough and asked if I’d make them again. The sweet and savory combo is so comforting and surprisingly easy to pull together. Plus, I had all the ingredients on hand, which is always a win in my book.
I once tried to roast Brussels sprouts without giving them a good smash first and let me tell you, it was a disaster. They ended up way too chewy and not at all the crispy delight I was aiming for. Since then, smashing them has become my secret weapon. I don’t know why I didn’t think of it sooner—the crinkle-y texture just lets the honey glaze soak in so much better.
One evening, I was feeling lazy and thought I could just skip the smashing step, but boy, was that a mistake. The honey didn't stick as well, and I realized these little guys really need that extra attention. Now, I always smash them and it makes a world of difference! This recipe brought a little brightness to what was otherwise a kinda gloomy week.
Why This Works So Well
- The honey caramelizes beautifully in the oven
- Smashing the sprouts creates more surface area for the glaze
- It's quick and uses just a few pantry staples
What to Know Before Making Smashed Honey Brussels Sprouts
These Brussels sprouts are so easy to make, but there are a couple of tips that can make all the difference. First, don’t skip the parboiling step. It helps them cook evenly and keeps them from being too tough when you smash them. If you’re short on time, you can skip this step, but I really think the texture benefits from it.
When you’re smashing the sprouts, try to keep them intact. You want them flattened but not totally destroyed. A gentle push with a sturdy glass or potato masher works nicely. If you find that some are a bit rebellious and don't smash easily, give them another gentle whack. Try to keep an eye on them while they roast; I find the honey can caramelize quickly, so staying by the oven really ensures they don't burn.
Ingredients
Ingredients
For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper, to taste
Instructions
Instructions
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). While that heats up, trim the Brussels sprouts, making sure to remove any yellow leaves. Set a large pot of salted water to boil and add the trimmed sprouts to the pot. Cook for about 5 minutes until they're bright green and just tender, but not mushy. Drain and let them cool slightly.
Smash and Season
Once the sprouts are cool enough to handle, place them on a baking sheet lined with parchment paper. Use the bottom of a sturdy glass or a potato masher to gently smash each sprout—don’t go too hard, just enough to flatten them a bit. Drizzle with olive oil, and season generously with salt and pepper. I usually just eyeball the seasoning but be sure to coat them.
Add Honey and Roast
Drizzle the honey over the smashed sprouts, and toss them a little to make sure they get coated. Transfer the baking sheet to the oven and roast for 15-20 minutes, until they’re crispy and caramelized. Keep an eye on them, as oven times can vary. You'll know they're ready when the edges start turning golden brown.
Scaling Smashed Honey Brussels Sprouts for a Crowd
If you want to serve these smashed Brussels sprouts to a bigger group, it's pretty simple. Just double or even triple the recipe depending on how many you have to feed. Keep in mind that you might need to use multiple baking sheets to ensure they're not crowded. Overcrowding could lead to steaming instead of that nice crispy texture you want.
When scaling up, I still recommend keeping the cooking temperature the same, but you might need to extend the roasting time by a few minutes. Just check on them around the 20-minute mark and adjust as needed. It's always a good idea to rotate the trays halfway through cooking too, just to get that even browning all around.
Questions About Recipes
→ Can I use frozen Brussels sprouts instead?
You can, but I wouldn't recommend it. Fresh sprouts have a better texture and flavor. Frozen ones can turn mushy when cooked.
→ What if I don't have honey?
You could try maple syrup for a similar sweetness. Honestly, it gives a bit of a different twist but still works pretty well.
→ How do I store leftovers?
Just pop them in an airtight container in the fridge. They should be good for about 3 days. I think they actually taste better the next day when the flavors have melded.
→ Can I make this recipe ahead of time?
To be honest, these are best fresh out of the oven. If you prep the sprouts ahead of time, just wait to smash and roast them until you’re ready to serve.
Smashed Honey Brussels Sprouts
Created by: The Globalbitesrecipes Team
Recipe Type: Wellness Kitchen Ideas
Skill Level: easy
Final Quantity: 4.0
What You'll Need
For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper, to taste
How-To Steps
Preheat your oven to 400°F (200°C). While that heats up, trim the Brussels sprouts, making sure to remove any yellow leaves. Set a large pot of salted water to boil and add the trimmed sprouts to the pot. Cook for about 5 minutes until they're bright green and just tender, but not mushy. Drain and let them cool slightly.
Once the sprouts are cool enough to handle, place them on a baking sheet lined with parchment paper. Use the bottom of a sturdy glass or a potato masher to gently smash each sprout—don’t go too hard, just enough to flatten them a bit. Drizzle with olive oil, and season generously with salt and pepper. I usually just eyeball the seasoning but be sure to coat them.
Drizzle the honey over the smashed sprouts, and toss them a little to make sure they get coated. Transfer the baking sheet to the oven and roast for 15-20 minutes, until they’re crispy and caramelized. Keep an eye on them, as oven times can vary. You'll know they're ready when the edges start turning golden brown.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 160
- Total Fat (g): 7.2
- Saturated Fat (g): 1.0
- Cholesterol (mg): 0
- Sodium (mg): 124
- Total Carbohydrates (g): 24
- Dietary Fiber (g): 5
- Sugars (g): 10
- Protein (g): 3