Smashed Brussels Sprouts are the ultimate fall side dish. They’re crispy on the outside and soft on the inside, plus smothered in vegan cheese!
Last year I was introduced to smashed potatoes. Since mashed potatoes already have their place on the Thanksgiving table, I decided to try smashed brussels sprouts! I love Brussels – roasted, pan-fried with garlic, drizzled with balsamic, I’ll take em.
What really makes these smashed potatoes unbelievable are the crispy vegan cheese bits you get to bite into with your slightly crisp yet soft Brussels. Even my husband was a fan! Woohoo, I know what I’m making all holiday season long.
Even though we totally covered these bites in vegan cheese, they’re definitely a healthier alternative, so just remember that as you stuff your face. Haha!
Initially, I wanted to smother my smashed brussels sprouts with a dairy-free mozzarella but my local grocery store only had pepper jack, so that’s what we went with. Feel free to use your favorite! I’m sure they’ll turn out perfect no matter what type you choose.
If you check out my Thanksgiving Leftovers Pizza post, you already know that I’m bringing a few things to the table this year. Brussels two ways, allergy-friendly/vegan dinner rolls, more veggies, and apple pie! Of course, these smashed brussels would be great year round but I think they make the perfect holiday dinner appetizer or side dish.
Alright, let’s get cookin’!
This recipe is so simple and can be left until just before your guests arrive. Simply bring brussels sprouts to a boil and let cook until very tender, then drain. Transfer them to a prepared baking sheet and toss with olive oil. Using a drinking glass, press down on each brussels sprout to smash. If they don’t want to smash, pop them back in boiling water and let cook for a few more minutes. Once smashed, top with vegan cheese, salt, and pepper. Bake those brussels for about 30 minutes then serve warm.
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Smashed Brussels Sprouts with Vegan Cheese
- 1 pound brussels sprouts trimmed and cleaned
- 1 tablespoon olive oil
- Vegan cheese
- Salt and pepper to taste
- Preheat oven to 425 degrees F and prepare a baking sheet.
- Bring brussels sprouts to a boil in a large pot, let cook until very tender, then drain.
- Transfer to the baking sheet and toss with olive oil. Using a drinking glass, press down on each brussels sprouts to smash. Top with vegan cheese, salt, and pepper.
- Bake for 20-30 minutes, until the bottom of the brussels sprouts are crispy and the cheese is fully melted.
- Serve warm and enjoy!
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