Name: Easy Smashed Brussel Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 pounds Brussel Sprouts, (trimmed and outer leaves removed) (Source: 2 pounds Brussel Sprouts, (trimmed and outer leaves removed)); 2 tablespoons olive oil (Source: 2 tablespoons olive oil); 3 cloves garlic, (minced) (Source: 3 cloves garlic, (minced)); As Needed salt (Source seasoning: salt and fresh ground black pepper, (to taste)); As Needed black pepper (Source seasoning: salt and fresh ground black pepper, (to taste)); 2 cups good quality balsamic vinegar (Source: 2 cups good quality balsamic vinegar)

Get to know the ingredients

Brussel Sprouts, (trimmed and outer leaves removed)

In the method: Bring a large pot of water to a boil; add in the Brussels sprouts and cook them until tender, about 10 to 12 minutes, depending on their size.

garlic, (minced)

In the method: Toss them with olive oil and garlic.

good quality balsamic vinegar

In the method: Add balsamic vinegar to a saucepan and cook over medium heat until bubbling.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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2 pounds Brussel Sprouts, (trimmed and outer leaves removed)
Ingredient note
Source: 2 pounds Brussel Sprouts, (trimmed and outer leaves removed)
2 tablespoons olive oil
Ingredient note
Source: 2 tablespoons olive oil
3 cloves garlic, (minced)
Ingredient note
Source: 3 cloves garlic, (minced)
As Needed salt
Ingredient note
Source seasoning: salt and fresh ground black pepper, (to taste)
As Needed black pepper
Ingredient note
Source seasoning: salt and fresh ground black pepper, (to taste)
2 cups good quality balsamic vinegar
Ingredient note
Source: 2 cups good quality balsamic vinegar

How to make it

0 of 9 steps complete

Preheat oven to 425˚F.
Line a baking sheet with parchment paper or foil and set aside.
Bring a large pot of water to a boil; add in the Brussels sprouts and cook them until tender, about 10 to 12 minutes, depending on their size. Drain and rinse with cold water.
Transfer the Brussel sprouts to the baking sheet and smash each sprout using the bottom of a drinking glass or jar. Pat them dry with paper towels.
Toss them with olive oil and garlic. Season with salt and pepper and roast for 18 to 20 minutes or until bottoms are crispy.
Add balsamic vinegar to a saucepan and cook over medium heat until bubbling.
Then, reduce the heat to medium-low and continue to simmer until the liquid is reduced by half and thickened, stirring frequently. The glaze should coat the back of a spoon when it’s ready. It will thicken more as it cools, so it’s best to remove it from heat when it’s slightly thinner than you want.
Remove the brussel sprouts from the oven and drizzle them with the prepared balsamic glaze.
Serve.

Make room for Easy Smashed Brussel Sprouts

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the oven, baking sheet, pot, and saucepan. Start with this step: Preheat oven to 425˚F.

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What check should I look for as it cooks?

Then, reduce the heat to medium-low and continue to simmer until the liquid is reduced by half and thickened, stirring frequently.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Clean: Trim and clean the Brussel sprouts. Dry them: Pat dry the sprouts with paper towels after smashing them. Balsamic Glaze: Use a heavy-bottomed saucepan to prevent the vinegar from scorching, and keep the vinegar at a gentle simmer. Feel free to infuse the vinegar with herbs or spices or stir in some brown sugar or maple syrup.

Easy Smashed Brussel Sprouts

1. Preheat as directed

2. Stir as directed

3. Drain and rinse