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These crispy smashed and roasted brussels sprouts are paired with a creamy balsamic tahini dressing! A delicious vegetable side dish that’s both vegan and gluten-free.

Overhead photo of smashed roasted brussels sprouts with balsamic tahini drizzled overtop on a white plate.

If you love crispy smashed potatoes, you’re going to love this smashed brussels sprouts recipe!

Why bother smashing brussels sprouts, you may ask? Similar to smashed potatoes, smashing the brussels before roasting in the oven sprouts helps to increase the amount of surface area that can get crispy in the oven.

Basically, more surface area = more crispy goodness 😉

You can pair this brussels sprouts side dish with anything you’d like, but I am loving it with this creamy balsamic tahini dressing! I hope you enjoy this one.

Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!

Overhead photo of smashed and roasted brussels sprouts on a baking sheet.

Ingredients Needed

All you need to make this easy brussels sprouts recipe are 7 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications

  1. While I love the flavour of these brussels sprouts with the balsamic tahini dressing, feel free to pair these with another dip or sauce of your choice. For instance, you could try a garlic aioli or a cheesy sauce (maybe this cheesy miso tahini sauce?) Or you could simply add a little parmesan cheese and/or lemon. The pairings are endless!
  2. If you’re short on time, feel free to simply roast the brussels sprouts without smashing (and without boiling first). In this case, just trim the brussels and slice them in half. Toss them in olive oil and spread on a baking sheet. Roast them in the oven for about 30 minutes.
Overhead photo of small bowls of ingredients on top of a wood cutting board.

How To Smash Brussels Sprouts

  1. Preheat oven to 425F and line a large baking sheet with parchment paper.
  2. Trim the stems of the brussels sprouts and remove any not-so-nice looking leaves before rinsing them.
  3. Bring a large pot of water to a boil.
  4. Add prepared brussels sprouts to the boiling water and let cook for 10-12 minutes, depending on size.
  5. Drain brussels in a colander, then pat them dry with a paper towel or dish cloth. Try to remove as much water as you can!
  6. Toss the dried brussels sprouts with olive oil, garlic powder, salt, and pepper in a large mixing bowl.
  7. Spread them onto a parchment-lined baking sheet.
  8. Using the flat bottom of a drinking glass or glass jar, gently push down on each individual sprout to “smash” them. They should flatten and spread out in an approximately 1/2-inch wide “disc.” Repeat with each sprout.
  9. Pop in the oven and roast for 20 minutes, flipping halfway. That’s it!

Brussels Sprouts Nutrition Benefits

These little cruciferous veggies pack a nutritious punch. One cup of Brussels sprouts provides:

  • almost 4 grams of dietary fibre (15%DV), which is known to promote digestive function, heart health, glycemic control, and weight management
  • over 100% of your daily needs of vitamin K and vitamin C
  • a good source of other micronutrients, like vitamin A, B6, folate, iron, and manganese
  • antioxidants, like vitamin C and kaempferol

Tahini Nutrition Benefits

Tahini is a great source of:

  • heart-healthy unsaturated fats
  • plant-based protein
  • essential minerals like calcium, iron, and magnesium
Overhead photo of smashed roasted brussels sprouts with balsamic tahini drizzled overtop on a white plate.

More Brussels Sprouts Recipes

Did you give this Smashed Brussels Sprouts Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Smashed Brussels Sprouts With Balsamic Tahini (Vegan)

These crispy smashed and roasted brussels sprouts are paired with a creamy balsamic tahini dressing! A delicious vegetable side dish that's both vegan and gluten-free.
Overhead photo of smashed roasted brussels sprouts with balsamic tahini drizzled overtop on a white plate.
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Ingredients

Brussels Sprouts:

  • 1 pound brussels sprouts, trimmed + cleaned
  • 2 Tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt + pepper, to taste

Balsamic Tahini Dressing:

Instructions

  • Preheat oven to 425F and line a large baking sheet with parchment paper. Bring a large pot of water to a boil.
  • Trim the stems of the brussels sprouts and remove any not-so-nice looking leaves before rinsing them. Add prepared brussels sprouts to the boiling water and let cook for 10-12 minutes, depending on size.
  • Drain brussels in a colander, then pat them dry with a paper towel or dish cloth. Try to remove as much water as you can!
  • Toss the dried brussels sprouts with olive oil, garlic powder, salt, and pepper in a large mixing bowl. Spread them onto a parchment-lined baking sheet.
  • Using the flat bottom of a drinking glass or glass jar, gently push down on each individual sprout to "smash" them. They should flatten and spread out in an approximately 1/2-inch wide "disc." Repeat with each sprout.
  • Once each brussels sprout is smashed, pop the baking sheet in the oven and roast for 20 minutes, flipping halfway. Brussels sprouts should be browned and crispy, but keep an eye out for too much burning!
  • Meanwhile, prepare the tahini dressing by whisking all dressing ingredients together in a small bowl until smooth.
  • Serve brussels sprouts and drizzle with dressing (or serve as a dipping sauce). Enjoy immediately to ensure brussels sprouts stay hot and crisp!

Notes

*LEFTOVERS: Leftovers of this recipe will keep in an airtight container in the fridge for a few days. Do note that the brussels sprouts will lose their crisp once they have cooled. Leftovers will still taste good, but for the best texture you’ll want to eat them immediately!
*SHORT ON TIME? Feel free to simply roast the brussels sprouts without smashing (and without boiling first). In this case, just trim the brussels and slice them in half. Toss them in olive oil, garlic powder, salt, and pepper before spreading on a baking sheet. Roast them in the oven for about 25-30 minutes. You’ll get less crispy surface area this way, but they’ll still taste delicious!!
*OTHER PAIRINGS: While I love the flavour of these brussels sprouts with the balsamic tahini dressing, feel free to pair these with another dip or sauce of your choice. For instance, you could try a garlic aioli or a cheesy sauce (maybe this cheesy miso tahini sauce?) Or you could simply add a little parmesan cheese and/or lemon. The pairings are endless!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a smashed brussels sprouts with balsamic tahini recipe.
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