These crushed Brussels sprouts are my new addiction. Crunchy, creamy, sweet, salty, with a hint of chili and lime – these are really good. If you like mashed potatoes or twice baked potatoes, you are going to love these!
Is there something Brussels sprouts can’t do? These little green cabbages are cute, super nutritious, easy to cook, and taste great. It seems that people hated Brussels sprouts for SO long. Now we can’t have enough. I can’t get enough!
Is it Brussels sprouts or Brussels sprouts?
But first of all, is it Brussels sprouts or Brussels sprouts? It is in fact Brussels sprouts, after Brussels, the capital of Belgium. For some reason, the “s” at the end seems to put people off. Maybe it’s because it should be Brussels sprouts? Now I’m curious, what do they call Brussels sprouts in Belgium? Are they just: shoots? And how do they like to serve them?
What are crushed Brussels sprouts?
Mashed Brussels sprouts are sprouts that are cooked until tender (usually by boiling), dried, mixed in oil, then mashed and baked until crisp on the outside and soft and creamy on the inside. It’s a bit like mashed potatoes, but a bit healthier because they have more protein and fiber than potatoes. You can season them in a thousand ways, just like potatoes.
How does crushed Brussels sprouts taste?
These particular crushed sprouts are a mixture of sweet, salty and spicy. They are crispy and caramelized on the outside and tender on the inside. A generous pinch of powdered garlic, parma, and tagin leaves them loaded with umami, garlic, spiciness, and just the right amount of spice.
How to make crushed Brussels sprouts
- Cook the shoots. Just like the mashed potatoes, we’ll start by cooking the sprouts in salted boiling water until they are tender and cooked through. Once they’re green and tender, drain them well and make sure they’re dry enough.
- Launch. Toss the dried sprouts with the oil, Parmesan and garlic powder.
- To break. Use the bottom of a glass to crush the sprouts so that they are flat.
- Cook. Bake in hot oven until crispy and caramelized, turning halfway through cooking.
- Season. When they’re done, take out of the oven and season generously with Tajin for a spicy-lime-salt kick!
Crushed Sprout Ingredients
- Cabbage – just good old classic Brussels sprouts! Try to buy the same size so that they bake and roast at the same time. To cut them, use a small knife to cut off a bit of the stem at the bottom, removing the outer leaves if necessary.
- Oil – go with the oil you have on hand, I like a neutral oil over high heat for roasting vegetables, something like canola oil or grape seed oil.
- Garlic powder and parma – I love fresh garlic, but sometimes the potency of garlic is better and this is one of those cases. Garlic powder has the ability to stick better to sprouts giving them a nice layer of garlic. The freshly grated parma adds salt, hazelnuts and a huge dose of umami.
- Tajin – an addictive chili lime seasoning. You can find it at the grocery store or online. It’s a cult classic, sprinkled on everything from fruit (especially mangoes!), To corn, to bloody marys. People love them so much that they even sell the CUTEST mini bottles for you to carry with you so you are never without. It’s not sponsored, I love Tajin 🙂
Crushed Brussels sprouts seasonings
I love Tajin’s spicy and tangy kick, but if you’re looking for other ways to season your sprouts, I’ve got you! Try these guys:
- Garlic – double the garlic powder and remove the Tajin seasoning.
- ranch – mix 1 teaspoon of buttermilk powder, dried parsley, dried dill, onion powder and mix with oil and garlic powder before cooking.
- any bagel – finish with a generous pinch of all the bagel seasoning.
- nori – finish with a generous pinch of furikake (Japanese rice seasoning with nori)
- lemon tahini – finish with the lemon zest and a quick tahini sauce (1 minced garlic clove, 1/4 cup Greek yogurt, 1 tablespoon of tahini, 1 teaspoon of lemon juice, salt and pepper)
- herbs and butter – chop 2 tablespoons of herbs of your choice (green onions, parsley, dill, thyme, oregano) and mix with 1 to 2 tablespoons of melted butter and sprinkle with crushed sprouts
What to serve with crushed shoots
Other Brussels sprouts recipes
If you are a fan of Brussels sprouts, here are 6 Brussels sprouts recipes to try:
Brussels sprouts, crushed
Crisp, creamy, sweet, salty, with a hint of chili and lime – if you love mashed potatoes, you’ll love these mashed Brussels sprouts!
- 1 kg Brussels sprouts cut
- 2 tablespoon oil
- 1/4 Chopped off finely grated parmesan
- 1 teaspoon garlic powder
- tagin season, if necessary
Brussels sprouts, crushed
Quantity per serving
Calories from Fat 75
% Daily Value *
Large 8.3 g13%
Saturated fat 1.8 g11%
Cholesterol 4 mg1%
Sodium 101 mg4%
Potassium 448 mg13%
Carbohydrates 11.1 g4%
Protein 5.7 g11%
* Percent Daily Values are based on a 2000 calorie diet.