Smashed and breaded brussel sprouts Give regular Brussels sprouts a huge make over! first smashed and then breaded it makes them the perfect appetizer or side dish for the holidays. Paired with a very easy creamy Peri Peri dipping sauce they are sure to be a hit.
In our house appetizers are the main star of the show on Christmas Eve. I am not kidding we have so many different appetizers, then we eat pasta, and then we are too full to eat dinner and just munch on cookies. But I really love it and that is our tradition. So, I think it can’t hurt to get some veggies in during that appetizer round. I promise these smashed and breaded Brussels sprouts are seriously so good you are going to want to eat them all the time.
Smashing Brussels
Holidays are stressful so you can get out some of your pent up aggravation by smashing Brussels sprouts, or this is a really easy task and I think anyone over the age of 10 would be capable to handle this. All you have to do is microwave them in a bit of water for 4 to 5 minutes and then use a cup to smash them. Brussels sprouts are pretty sturdy so when you smash them they just flatten. Now, I am sure you are wondering what’s the point? Well, they bake quicker since they are already partially cooked. Since they are flatter they get crispier on the outside but then are still soft on the outside and because well why not? Try something different and have fun.
Breadcrumb Choice
I went with a fine panko breadcrumb for this recipe. I really love panko breadcrumbs because they are super crispy and delicious. However, you can also use a regular breadcrumb that is a bit finer. Either way it doesn’t matter and just comes down to preference. Finer and smaller breadcrumbs will stick on the smashed and breaded Brussels sprouts much better!
The Sauce
My original intention was to make an aioli dipping sauce for this, but then I wanted the sauce to be spicy. I have been loving Peri Peri sauce lately (I got mine from Trader Joe’s) and I figured this would be a great thing to mix in with some vegan mayonnaise. I then added some garlic powder and it was delicious. Perfect for dipping but also I think this would be great on sandwiches. Either way, it is a winner. If you don’t like spicy you can use vegan ranch, vegan tztaziki, make a vegan aioli, really anything you like!
FAQ
- Can this be made gluten free? Yes, just use gluten free breadcrumbs and a gluten free flour or cornstarch.
- Can these be made ahead of time? You can bread them and then pop them in the oven to cook before serving.
- What to do with leftovers? Just put them in the fridge and you can reheat in the oven.
- Can you air fry these? Definitely!
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Smashed & Breaded Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts (16 ounces/463g), trimmed
- ¼ cup (60ml) water
Breading
- 5 tablespoons (47g) panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch black pepper
- ¼ cup + 1 tablespoon (45g) all purpose flour
- ½ cup (120ml) nondairy milk, unsweetened and unflavored
- Spray Oil
Peri Peri Dip
- 2 teaspoons (10g) vegan mayonnaise
- 2 teaspoons (10g) Peri Peri sauce
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425°F (218°C).
- Take the trimmed Brussels sprouts and place in a microwave safe bowl. Cover with water and microwave for 3 to 5 minutes until softened. Drain any excess water if necessary.
- Use a flat bottomed glass and apply pressure to smash the Brussels sprouts.
- On a large flat plate add the breadcrumbs and seasoning and mix to combine.
- Take one Brussels sprout and place it in the flour. Then into the nondairy milk and press into the breadcrumbs. Place on a baking sheet and repeat until all are breaded.
- Generously spray with spray oil and bake for 13 to 15 minutes until crispy.
- Meanwhile in a bowl combine all the ingredients for the dipping sauce.
- When Brussels sprouts are done and crispy place on a serving dish with dipping sauce. Garnish with coarse sea salt and fresh oregano if desired.
Video
Notes
- If you want to make ahead you can make them up to breading and then place in the refrigerator and wait to bake them.
- You can use any hot sauce you like it doesn’t have to be Peri Peri sauce.
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Wow, this is without a doubt my new favorite way to cook Brussels sprouts! It’s like they’re deep fried; they’re so crispy! I think I’ll try making a sauce with Asian flavors the next time I make these.
yay!!! I am so so happy you enjoyed them! ooh yes a soy maple dipping sauce would be delicious here. thank you so much for trying them and taking the time to leave a review means a lot xo
Microwaving them first just turns them into mush. Skip that step.
You need to soften them to be able to smash them. It is a smashed and breaded Brussels sprout.