Smashed vs Roasted Brussels Sprouts Showdown!

We’re comparing two popular methods for making crispy Brussels sprouts: classic roasted brussels sprouts and the internet-famous smashed Brussels sprouts.

This Brussels sprouts recipe guide shows you how to cook Brussels sprouts using both techniques to achieve the crispiest results. Watch to see which method delivers the most satisfying food experience!

Give it a try and let me know what you think! I can’t wait to hear what you think about it!

★Recipe★

🌱Smashed Crispy Brussels w/Lemon Garlic Butter : https://makeitdairyfree.com/smashed-brussels-sprouts/

🌱 Crispy Over Roasted Brussels w/ Maple Gochugang : https://makeitdairyfree.com/crispy-brussels-sprouts/

Timestamps:

00:00 how to make crispy Brussels sprouts
00:29 welcome to smash or pass
00:49 Breaded parm Brussels test
2:59 let’s try restaurant style Brussels sprouts
3:43 make sure to do this trick
3:52 why you need to flip your Brussels when cooking
4:34 maple gochujang sauce
5:29 oven baked Brussels finished
6:14 smashed brussels sprouts recipe
6:54 how I like to clean my vegetables
8:20 how to make lemon garlic butter vegan
8:34 smashed Brussels finished
8:42 TLDR : what is the best way to cook Brussels
9:13 where to find these recipes

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Today we’re testing two of the most popular 
methods for making crispy Brussels sprouts. The classic roasted version and the 
internet famous smashed version to find out which actually delivers on the absolute best 
crunch. From restaurant style double roasting to par boiling and smashing, we’re putting both 
head-to-head to see which makes the crispiest, most satisfying Brussels sprouts. This is 
Smash or Pass Brussels sprouts edition. With that being said, welcome to Smash or Pass, 
where we find out if flattening your vegetables make them even more fabulous or just flat. So, 
our first attempt was an experiment with breaded Brussels sprouts. Sounds delicious, except it 
didn’t go exactly as planned. For this one, we’re using Brussels sprouts, some oil, 
seasonings, maple syrup, plant parm, and breadcrumbs. Preheat a baking sheet in the 
oven at 450° F. This helps kickstart crisping. Start by trimming the bottom stem of each sprout 
and removing any rough or damaged leaves. Then slice each one in half and move them to a large 
bowl. This will be the same bowl we season them in later. In a small bowl, mix together your 
salt, pepper, and garlic powder. This simple blend is our seasoning base. Now we’ll drizzle 
over some oil and then toss them evenly to coat. [light jazz music playing in background throughout video] Next, let’s add our maple syrup, the seasonings, 
and our plant parm with a handful of breadrumbs. And from here, we’re going to toss it 
to coat all of our Brussels sprouts. It was at this point the first signs of trouble 
started. The breadcrumbs didn’t really stick to the sprouts. Most of them just collected around 
the bowl instead. Did I anticipate some of this happening? Yes, but not this much. Anyway, we’ll 
set that aside and grab our preheated baking tray. We’ll brush on a little oil to help prevent Andy 
sticking. Then pour the Brussels sprouts onto the tray and spread them out evenly. We’re going 
to bake this for about 18 to 20 minutes. Okay, here’s our results. They roasted through, but as 
you can see, a lot of the breadrumbs burned on the tray instead of crisping on the sprouts. Overall 
observation, a few crispy spots, but mostly dry, unevenly cooked Brussels sprouts. Plus, since the 
baking tray was already hot, the bottoms started cooking the moment they hit the surface, which 
didn’t help. So, back to the drawing board. For round two, we’re simplifying things. No breading, 
no plant cheese, no maple syrup baked in, just technique and timing. Let’s gather what we’re 
going to need. And since the technique is going to really do the heavy lifting, we just need our 
Brussels sprouts, some oil, and a little salt and pepper. Plus, we’ll also have an optional glaze, 
and some finishing ideas. The glaze will not have balsamic. You hear me? No balsamic. There’s 
nothing wrong with balsamic. It’s just everyone does balsamic. I just I just want a different 
flavor. We started again by trimming and halving the Brussels sprouts. Then tossed them in a bowl 
with oil, salt, and pepper until evenly coated. [music playing] Next, bring in your baking sheet. Then lay your 
Brussels sprouts right on top. Be sure to flip the Brussels sprouts cut side down. That contact with 
the inside of the Brussels sprout will induce more caramelization. Bake at 450° F for 15 minutes. 
Then flip each one over. After that first roast, the bottom of the Brussels sprout would 
have developed a rich caramelization, but the inside, since it’s kind of a 
dome, has built up some steam. Therefore, the top half would still be slightly soft. 
So, we flip them. This will help release that moisture and get the entire sprout 
crispy. With each one of them flipped over, place them back in the oven for another 8 to 
10 minutes until finished. While those finish, let’s make the glaze. It’s an Asian inspired mix 
that’s sweet, tangy, and just a little spicy. [music playing] In a small pot, combine maple syrup, 
soy sauce, rice vinegar, gochujang, smoked paprika, toasted sesame 
oil, and if you like the heat, add a pinch of red pepper flakes, and minced 
garlic. I kind of forgot the garlic at first, so I had to, you know, slice it up on 
the side. Garlic, please forgive me. [music playing] We’re going to bring this to a simmer over 
medium heat for about 1 to 2 minutes until slightly thickened. Then remove it from the heat 
and set it aside. With our Brussels sprouts out, we’re going to transfer them carefully back 
into the same bowl you tossed them in earlier. These things are so crispy. Take a 
second to hear them drop into the bowl. [crispy Brussels dropping into bowl] I also took a second to run my 
knife over it. Listen to this. [knife scrapping over crispy bits] That’s what we’re talking about. Complete crisp. 
Not burnt, but crisp on the outside. Now pour the glaze over our hot sprouts and toss them until 
fully coated. The glaze clings beautifully, giving that sticky, glossy finish. And that is 
our restaurant style version. Perfectly crisp, balanced, sweet, and savory. And seriously 
addictive. Now for our final test, the smashed version. This promises even more 
surface area contact and therefore even more crunch for our smashed version. I won’t bore 
you with everything we’re going to need since most of it is pretty much the same with maybe 
just a change or two. Similar to our glaze, I want to make something to brush on later. So, 
let’s start by mincing two cloves of garlic. Then, right behind that, we’ll chop up some 
fresh cilantro. And both of these we’re going to use for our garlic butter finish 
later. This time for the Brussels sprouts, we’re just trimming the ends, checking the leaves, 
but we’re not halving them. Side note, but really powerful tip. I usually clean up my vegetables 
like Brussels sprouts or broccoli in a water and vinegar solution to remove any dirt or bacteria. 
This method is especially useful for tightly layered vegetables like these. Okay, back to it. 
In a small bowl, combine garlic powder, paprika, and ground black pepper. For now, we’ll skip salt 
here because the boiling water will handle that. Bring a large pot of salted water to a boil. 
And then add in your Brussels sprouts. You want to boil these for about 10 to 12 minutes 
until fork tender but not mushy. And drain the Brussels sprouts. Rinse under cold water to stop 
the cooking. Then spread them on a clean towel to dry. Moisture is the enemy of crisp, so take your 
time here and dry them off well. Once they’re dry, transfer to a baking tray and use a flat bottomed 
cup or measuring glass to gently smash each one into about a 1/2 in thick. You’ll notice bigger ones 
are tougher to smash. That’s why when boiling, having uniformsized Brussels sprouts help. When 
ready, drizzle them with oil and sprinkle the seasoning mix. We’re going to bake these at 
450° Fahrenheit for about 20 to 25 minutes, flipping halfway through until golden and crisp 
on both sides. While those bake, we’ll make that garlic butter. In a small bowl, combine melted 
vegan butter, minced garlic, and cilantro and simply whisk it together. When the Brussels come 
out the oven, brush the garlic butter over top, and they’re ready to serve. I think the camera 
died because I forgot to show you me brushing it on. But if you look closely, the evidence is 
there. So, what did we learn? The breaded version, tasty idea, but the crumbs burn before the 
sprouts even crisp. The restaurant style with the traditional double roast and the smashed method 
takes things even further. Both versions delivered excellent results. So, excellent. It’s uh it’s 
kind of hard for me to choose, but there’s no frying, no batter, and no disappointment. So, what 
do you think? Smash or pass? Each recipe can be found linked in the description, or you can head 
right on over to my website, makeitdairyfree dot com. Thank you so much for watching. I appreciate your 
time. Until next week, believe in good. Peace.