Crispy Smashed Brussels: Fall in Love with Brussels Sprouts

These Crispy Smashed Brussels are everything you need in one bite: Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free, vegan, and plant-based. Whether you’re using an air fryer or an oven, this recipe delivers perfectly crispy, golden brown Brussels sprouts with a savory, dairy-free cheesy twist.

Plus, the dairy-free garlic aioli takes to the next level. Delicious and packed with nutrients, making them a go-to side dish for any meal or appetizer.

Why You’ll Love This Recipe:

• Easy: Minimal prep, 6 ingredients, and straightforward steps make this dish a breeze.
• Healthy: These Brussels sprouts are loaded with vitamins, fiber, and antioxidants.
• Gluten-Free & Dairy-Free: Perfect for those with allergies or dietary restrictions.
• Vegan & Plant-Based: No animal products here, just pure plant goodness.
• Air Fryer or Oven: Whether you’re team air fryer or oven, this recipe works for both!

Ingredients:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil or avocado oil
• 1/4 cup nutritional yeast – Nutritional Yeast is not the same as baker’s yeast. Though it’s derived from baker’s yeast, it’s been deactivated and cannot make things rise. Instead, it’s a commonly used for a cheesy dairy-free flavor. I get mine at Trader Joe’s (best flavor and cheapest), but you can also find it at Walmart. 
• 2 tablespoons tapioca, arrowroot powder or potato starch – These Paleo cornstarch-like flours will help provide more of a crisp to the Brussel sprouts. All of them will work equally well in this recipe. Keep in mind Paleo flours are not always interchangable – learn more about Paleo flours and how to use them correctly here. 
• Garlic powder or granulated garlic
• Salt and pepper

Instructions:

Step 1: Prepping the Brussels

Start by preheating your oven to 425°F or set your air fryer to 375°F if you’re using that method. Rinse your Brussels sprouts thoroughly, removing any wilted outer leaves. Any Brussel sprouts larger than a quarter, cut in half vertically, through the stem. 

Step 2: Boil and Season

Steam your Brussels sprouts for 8 minutes, until fork-tender. I do that in a Stasher Bag or glass bowl covered in saran wrap in the microwave with a 1/4 cup water. Once they’re soft, drain them, pat them dry (dry = crispy), and transfer them to a baking sheet or air fryer tray.

Toss the smashed Brussels sprouts with oil.  Then, combine the nutritional yeast, flour, salt and pepper and toss the Brussels sprouts with roughly half of that seasoning. The nutritional yeast adds a cheesy, umami flavor without the dairy, making these sprouts irresistibly delicious and vegan-friendly.

Step 3: Smash!

Here’s the fun part: smashing them! Place them between two pieces of parchment and using the bottom of a glass or kitchen meat mallet, gently press down on each sprout until it’s flattened but still intact. Why? This creates more surface area, giving you those crispy edges when baked or air fried.

Step 4: Time to Crisp

For the oven: Place your parchment paper of smashed Brussels sprouts in a single layer on a baking pan. Sprinkle with additional nutritional yeast mixture and spray with cooking oil spray. Bake in the preheated oven and roast for 9-10 minutes. Then, flip, sprinkle with the remaining seasoning and spray again with cooking spray. Cook for another 9-10 minutes. You’ll know they’re ready when the edges are crispy and browned.

For the air fryer: Arrange the Brussels sprouts in a single layer in your air fryer basket. Sprinkle with additional nutritional yeast mixture and spray with cooking oil spray. Air fry for 6-7 minutes. Then, flip, sprinkle with the remaining seasoning and spray again with cooking spray. Cook for another 6-7 minutes. You’ll know they’re ready when the edges are crispy and browned.

Tips for the Crispiest Smashed Brussels:

• Dry the Brussels sprouts well: After boiling, make sure the sprouts are as dry as possible to ensure they get crispy rather than soggy.
• Don’t overcrowd: Whether you’re using an oven or air fryer, make sure the Brussels sprouts have enough space around them for air to circulate. Overcrowding will result in steamed, not crispy, Brussels.
• Arrowroot or potato starch: This is your secret weapon for extra crunch. It helps absorb moisture and adds a crispy coating when combined with oil.

Why These Crispy Smashed Brussels Are a Must-Try

Brussels sprouts have had a glow-up in recent years, and this recipe is proof of why! They’re an easy, healthy side dish that’s perfect for any occasion. Whether you’re meal-prepping for the week or serving them as a holiday side, these crispy Brussels will be a hit. Plus, they’re allergy-friendly—gluten-free, dairy-free, nut-free, and egg-free—so everyone at the table can enjoy them.

Nutritional yeast gives them that irresistible cheesy flavor, while the starch ensures they turn out crispy every time. And the best part? You can make them in either the oven or air fryer, so they fit perfectly into your cooking routine.

How to Serve

These crispy smashed Brussels are incredibly versatile. Serve them alongside your favorite plant-based main dishes, or pair them with roasted chicken, fish, or even a hearty pasta. For a full-on veggie plate, add roasted sweet potatoes and a grain like quinoa. 

Storage and Reheating

Got leftovers? Lucky you! Store any extra smashed Brussels sprouts in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the air fryer at 375°F for 3-4 minutes, or warm them in the oven at 400°F for about 10 minutes. They’ll regain their crispiness and taste just as delicious as when they were fresh.

Final Thoughts

If you’re looking for an easy, healthy, and plant-based side dish that’s sure to impress, these Crispy Smashed Brussels are it! Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free, vegan, and air fryer- or oven-friendly, they check all the boxes. So go ahead, whip up a batch, and enjoy every crunchy, flavorful bite!

Other Veggie Side Dishes You’ll Love

Need more delicious vegetables in your life? I feel that! I hated pretty much all veggies until I was in my mid-twenties. But, I’ve come to realize veggies can be so tasty, with the right recipe! All of these recipes are Whole30, Paleo, gluten-free, and dairy-free:

• Whole30 Broccoli Salad
• Kale Salad Kit
• Veggie Fritters
• Air Fryer Zucchini
• Creamy Cauliflower Soup

Crispy Smashed Brussels Sprouts

Autumn @wholefoodfor7

Crispy flavorful Brussels sprouts you can make in the air fryer or oven!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 138 kcal

1/2x1x2x3x

Ingredients

 

Crispy Smashed Brussel Sprouts

• 1 pounds fresh Brussels sprouts
• 2 tablespoons olive oil or avocado oil
• 1/4 cup nutritional yeast
• 2 tablespoons arrowroot or potato starch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Dairy-free Garlic Aioli

• 3/4 cup mayo see notes for vegan
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon garlic powder or granulated garlic
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Start by preheating your oven to 425°F or set your air fryer to 375°F if you're using that method. Rinse your Brussels sprouts thoroughly, removing any wilted outer leaves. Any Brussel sprouts larger than a quarter, cut in half vertically, through the stem. 
• Steam your Brussels sprouts for 6-8 minutes, until fork-tender. Amount of time will vary based on size of brussels and steaming method. Check after 6 minutes if they will smash easily, if not, steam for an additional 1-2 minutes.

  I steam mine in a Stasher Bag or glass bowl covered in saran wrap in the microwave with a 1/4 cup water. Once they’re soft, drain them, pat them dry (dry = crispy), and transfer them to a baking sheet or air fryer tray.
• Toss the smashed Brussels sprouts with oil.  Then, combine the nutritional yeast, flour, salt and pepper and toss the Brussels sprouts with roughly half of that seasoning. The nutritional yeast adds a cheesy, umami flavor without the dairy, making these sprouts irresistibly delicious and vegan-friendly.
• Here’s the fun part: smashing them! Place them between two pieces of parchment and using the bottom of a glass or kitchen meat mallet, gently press down on each sprout until it's flattened but still intact.
• For the oven: Place your parchment paper of smashed Brussels sprouts in a single layer on a baking pan. Sprinkle with additional nutritional yeast mixture and spray with cooking oil spray. Bake in the preheated oven and roast for 9-10 minutes. Then, flip, sprinkle with the remaining seasoning and spray again with cooking spray. Cook for another 9-10 minutes. You’ll know they’re ready when the edges are crispy and browned.

  For the air fryer: Arrange the Brussels sprouts in a single layer in your air fryer basket. Sprinkle with additional nutritional yeast mixture and spray with cooking oil spray. Air fry for 6-7 minutes. Then, flip, sprinkle with the remaining seasoning and spray again with cooking spray. Cook for another 6-7 minutes. You’ll know they’re ready when the edges are crispy and browned.
• Make the garlic aioli by whisking together all the aioli ingredients in a small mixing bowl. Store in the fridge for up to 2 weeks or the expiration of your mayo.
• Store any extra smashed Brussels sprouts in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the air fryer at 375°F for 5-7 minutes, or warm them in the oven at 400°F for about 10 minutes. They'll regain their crispiness and taste just as delicious as when they were fresh.

Notes

For vegan garlic aioli - Use an eggless mayo, such as the Whole30 compatible one from Primal Kitchen or this Vegan Mayo on Amazon (not Whole30, contains sugar).

I make the mayo myself to save money, using this 5-minute Mayo recipe. 

Nutrition

Calories: 138kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 613mgPotassium: 549mgFiber: 5gSugar: 3gVitamin A: 856IUVitamin C: 97mgCalcium: 52mgIron: 2mg

Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, nut-free, paleo, plant-based, side dish, vegan, whole30

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