In this post: Smashed brussels sprouts are a tasty and relatively healthy side dish. They’re a good vegetarian and vegan option, and they’re gluten-free. Here’s how to make them with or without dairy.


Once in a while, I stumble upon a delicious side dish that I’d love to make for my family. But often I can’t because it’s full of dairy or gluten. I decided to modify some smashed brussels sprouts recipes to fit our dairy-free, gluten-free lifestyle. By replacing the parmesan cheese with both nutritional yeast and Daiya cheese shreds, I was able to create this ooey-gooey goodness with no dairy! 

dairy free smashed brussel sprouts

Why You’ll Love This Recipe

This smashed brussels sprouts recipe:

  • is quick and easy to make
  • doesn’t require fancy equipment or hard-to-find ingredients
  • is totally adaptable to any dietary restrictions or allergies
dairy free smashed brussel sprouts with Daiya
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Ingredients

  • Fresh brussels sprouts: when cooked, they are nutty and smokey with a delicious tender texture.
  • Water: used to boil the brussels sprouts.
  • Olive oil: adds a rich flavor and helps the sprouts crisp up.
  • Garlic: adds a tangy, spicy flavor.
  • Thyme: a peppery and earthy herb that pairs well with meat and vegetables.
  • Salt and pepper: added based on your personal tastes.
  • Nutritional yeast: deactivated yeast that has a nutty, cheesy taste, making it a popular additive in vegan, vegetarian, and dairy-free recipes.
  • Daiya shredded cheese: this is the brand of vegan cheese my family uses the most!

Variations

  • Add some lemon juice or zest for an additional tang
  • If you like some spice, try adding red pepper flakes

How to Make Smashed Brussels Sprouts

1 . Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet or dish with parchment paper and set aside.

brussel sprouts in pot of water to boil

2. Cook the brussels sprouts on high in a large pot of salted water for about 10 minutes, or until the brussels sprouts are bright green.

brussel sprouts in baking dish

3. Drain blanched brussel sprouts and place them in a prepared baking dish. Drizzle with olive oil. Add garlic, thyme, salt, and pepper. Now toss.

4. ‘Smash’ each brussels sprout using a mug or glass bottom.

smashed brussel sprouts before oven

5. Sprinkle with nutritional yeast and Daiya cheese shreds.

smashed brussel sprouts

6. Bake at 425 degrees Fahrenheit for 25 minutes, or until the sprouts are fork tender and crispy.

What to Serve with Brussels Sprouts

Almost any main dish will go with smashed brussels sprouts, but here are some ideas:

Tips for Perfect Crispy Smashed Brussels Sprouts

  • Don’t overboil your brussels sprouts before smashing them. Remember, they will cook more in the oven after they have been smashed.
  • Dry the blanched brussels sprouts off after draining them to ensure they crisp up in the oven.
  • Coat the brussels sprouts well with oil before roasting so they crisp up better.
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dairy free smashed brussel sprouts

FAQ’s

Why don’t my brussels sprouts get crispy?

There are a few possibilities as to why your brussels sprouts are not getting crispy:

  1. You may not be cooking them for long enough! If your brussels sprouts are not brown and crispy yet, you should cook them longer.
  2. The pan may be crowded. It’s important to make sure your brussels sprouts are all touching the pan and not touching each other!
  3. Your brussels sprouts may be wet. Pat your brussels sprouts dry after draining because water can prevent them from crisping up.

Do you need to soak brussels sprouts before cooking them?

No need! Parboiling and roasting the sprouts without soaking them will make them nice and tender.

How do you trim brussels sprouts?

Trimming brussels sprouts is super simple! If they have large stem ends, cut them off. Then you just pull off the (brown or wilted) outer leaves and you’re done!

Can I steam them instead?

Absolutely! The goal of parboiling is to soften the brussels sprouts enough for smashing. But that can 100% be accomplished by steaming them!

How do you smash brussels sprouts?

To smash brussels sprouts, use the bottom of a mug or glass to gently squish them down one-by-one to a level thickness.

How to Store Leftovers

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Smashed brussels sprouts don’t freeze well because they will become soggy once reheated. It is for that same reason you shouldn’t microwave them. However, you can reheat them in a pan or in the oven.

Dietary Considerations

This recipe is already free of the most common food allergens like:

  • eggs
  • dairy
  • mustard
  • peanuts
  • fish
  • soy
  • gluten
smashed brussel sprouts

How to Make Dairy-Free Smashed Brussels Sprouts

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Smashed brussels sprouts are a tasty and relatively healthy side dish. They’re a good vegetarian and vegan option, and they’re gluten-free! Here’s how to make them with or without dairy.

Ingredients

  • 1-2 lbs brussel sprouts
  • water
  • 2 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 tbsp nutritional yeast
  • 1/2 cup Daiya shredded cheese

Instructions

  1. Preheat oven to 425 degrees. Line a baking dish or cookie sheet with parchment paper and set aside.
  2. Place brussels sprouts in a pot of salted water. Cook on high for about 10 minutes, or until brussel sprouts are bright green.
  3. Drain blanched brussel sprouts and place in prepared baking dish. Drizzle with olive oil. Add garlic, thyme, salt, and pepper and toss.
  4. Using a mug or a glass bottom, 'smash' each brussel sprout.
  5. Sprinkle with nutritional yeast and Daiya cheese.
  6. Bake at 425 degrees for 25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 218mgCarbohydrates: 18gFiber: 7gSugar: 4gProtein: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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