Crispy Smashed Brussels Sprouts
Try this delicious vegan, gluten free crispy smashed Brussels sprouts recipe that you can make in less than half an hour. This recipe has just under 50 calories and 58% of your daily vitamin C intake in a single serving.
Equipment
- Air Fryer
- Large Pot
Ingredients
- 250g frozen (or fresh) Brussels sprouts
- 10 sprays of olive oil spray
- 2 tablespoons of homemade vegan cheese seasoning or nutritional yeast
- ½ teaspoon sea salt
- 10 dashes of ground black pepper
Instructions
- If you’re using fresh Brussels sprouts, remove the outer leaves, and give them a wash.
- Boil a kettle and pour it into a large pan. Add the Brussels sprouts to the pan.
- Turn the heat to high and bring the water to a boil. Boil the Brussels sprouts for 5-10 minutes until a fork slides through them easily.
- Drain the water from the Brussels sprouts.
- Add the Brussels sprouts to a chopping board and squash each with the bottom of something flat such as a pan, glass, or rolling pin.
- Add one layer of Brussels sprouts to the air fryer. Make sure they don’t overlap. You might need to cook these in batches.
- Spray them with oil and season.
- Cook for 10 minutes at 180C / 350F. Flip them over. Spray with oil, sprinkle with salt and pepper, and sprinkle with vegan cheese seasoning or nutritional yeast.
- Spray again with oil. Cook for 5 minutes until they are golden brown.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up by wrapping it in kitchen foil and cooking it in an air fryer or oven.
Nutritional Information: The nutritional information is for one serving of the recipe.
Ingredient swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients Substitutions in the blog post for easy ingredient swaps.
Alternative Cooking Methods: This recipe works well in an Instant Pot, Ninja Foodi Max, or any other pressure cooker. Cook it on high pressure for 10 minutes and quick-release the steam. Alternatively, you can cook this for at least 6 hours in a slow cooker.