If you're looking to make your holiday table extra festive, these Brie and Bacon Smashed Brussels Sprouts are sure to impress! With crispy edges, gooey brie, and smoky bacon, this smashed Brussels sprouts recipe makes for the perfect savory, melt-in-your-mouth holiday appetizer. I personally love pairing these crispy brussels sprouts with truffle mayo – it adds a luxurious touch that elevates the dish. Enjoy!
This recipe is the perfect Christmas party side, snack or appetizer. It is also a great way to use up leftover brussels sprouts. These are (in my opinion) the best brussels sprouts and I could eat these on a daily basis, I hope this recipe will make them your new favorite vegetable or at least your new favorite way of cooking brussels sprouts! By smashing and roasting the crispy sprouts, you get crispy edges with a tender center, perfect for holiday gatherings. The creamy brie, smoky bacon, and hint of maple syrup make these smashed Brussels sprouts both decadent and crowd-pleasing.
If you liked these crispy smashed brussels sprouts you need to try my smashed potatoes recipe with garlic parmesan! If you want to try some other Christmas recipes, try my Christmas cracker wontons or my Christmas decorated focaccia.
Jump to:
Ingredients
Brussels Sprouts - The star of the show, fresh Brussels sprouts provide a perfect balance of earthy flavor and crispy texture when roasted in these brie and bacon smashed brussels sprouts. Smashing them exposes more surface area, letting these smashed brussel sprouts crisp up beautifully in the oven.
Bacon - I love using streaky bacon because its fat renders down, adding incredible flavor and crispiness that complements the smashed Brussels sprouts.
Brie - Brie cheese melts gorgeously over the Brussels sprouts, adding a creamy, slightly tangy richness. It's the perfect contrast to the crisp bacon and the roasted veggies.
Fresh Thyme and Chives - Thyme adds an earthy, herbaceous note that pairs well with Brussels sprouts, while chives give a fresh, slightly oniony finish.
Maple Syrup - Adding a hint of maple syrup to the bacon as it cooks gives these smashed Brussels sprouts a subtle sweetness that’s pure holiday magic.
Garlic Salt, Salt, and Pepper - Seasoning is essential here. Garlic salt / garlic powder adds a savory depth, while a sprinkle of salt and black pepper balances the flavors.
Olive Oil - A little olive oil helps the Brussels sprouts crisp up while roasting, adding a lovely golden color.
See recipe card for quantities.
Instructions
Preparing the Brussels Sprouts
- Step 1: Preheat the oven to 400°F, 200°C. Start by washing and trimming each Brussels sprout, removing only the very end to keep the leaves intact. This ensures they hold together nicely when smashed.
- Step 2: Boil the Brussels sprouts in a large pot of salted water for about 12 minutes. This softens them, making it easier to smash them for maximum crispiness later. After boiling, drain them in a colander and let them sit for about 5 minutes to dry off slightly.
Cooking the Brie and Bacon Smashed Brussels Sprouts
- Step 1: Toss the Brussels sprouts in olive oil, garlic salt, salt, pepper, and fresh thyme. Lay them out on a parchment-lined large baking sheet pan. Using the bottom of a glass or glass jar with a flat bottom, gently smash each tender Brussels sprout to flatten it, leaving it under the glass for a second before lifting. If any sprouts stick, just slide them off gently. If needed, wipe the glass with a paper towel between smashing. Spread them out across two trays if needed to avoid crowding, as this ensures even crisping. Place the baking trays in the preheated oven and roast for 30–35 minutes or air fryer for 20-25 minutes, flipping halfway through for even browning.
- Step 2: Using the bottom of a glass or glass jar with a flat bottom, gently smash each tender Brussels sprout to flatten it, leaving it under the glass for a second before lifting. If any sprouts stick, just slide them off gently. If needed, wipe the glass with a paper towel between smashing. Spread them out across two trays if needed to avoid crowding, as this ensures even crisping. Place the baking trays in the preheated oven and roast for 30–35 minutes or air fryer for 20-25 minutes, flipping halfway through for even browning.
- Step 3: About 10 minutes into the smashed sprouts roasting time, add the bacon slices to the oven on a separate tray. Halfway through the cooking process, drizzle the bacon with maple syrup for a sweet-savory glaze. Roast until crispy.Once the Brussels sprouts are roasted and golden, remove them from the oven. Slice the brie into small cubes and place one cube on each smashed Brussels sprout. Pop the trays back in the oven for about 5 minutes, just until the brie melts and turns oozy.
- Step 4: Once the Brussels sprouts are roasted and golden, remove them from the oven. Slice the brie into small cubes and place one cube on each smashed Brussels sprout. Pop the trays back in the oven for about 5 minutes, just until the brie melts and turns oozy.
5. Step 5: Crumble or break up the bacon, then sprinkle it over the cheesy smashed Brussels sprouts. Garnish with fresh chives for color and extra flavor.
Hint: Use parchment paper on your baking tray. Smashed Brussels sprouts can stick if smashed too hard, so parchment paper helps avoid any sticking issues. For extra-crispy smashed Brussels sprouts, give them space on the baking tray. Crowding traps steam, leading to softer sprouts instead of a crispy texture.
Substitutions
Brussels Sprouts - If you're out of Brussels sprouts, try baby potatoes, which can be smashed and roasted for a similar crispy effect. Broccoli florets can also work, giving a slightly milder flavor while still holding up to smashing. Sweet potatoes can work too instead of crispy sprouts.
Bacon - To switch up the flavor profile, consider prosciutto for a more delicate, slightly sweet taste that crisps up well when baked. Pancetta can be used as well and has a similar savory profile to bacon. For a non-pork option, turkey bacon brings a smoky flavor with less fat.
Brie - For a similar creamy melt, use Camembert, which has a similar texture and mild flavor. If you prefer a tangier option, goat cheese can add a unique flavor twist, though it won’t melt quite as smoothly as brie. Grated Parmesan cheese could work too for a crispy, melty finish.
Thyme - Swap in rosemary for an earthy, aromatic flavor, or use sage for a more festive, holiday-inspired taste. Dried thyme works in a pinch if fresh isn’t available, just reduce the quantity.
Chives - Green onions (scallions) bring a similar mild, oniony flavor, while fresh parsley adds a bit of brightness and color without overpowering other flavors.
Maple Syrup - Honey is a great alternative for a natural sweetness. For a richer taste, you could use a dash of brown sugar, or for a twist, try pomegranate molasses for added depth and tang.
Garlic Salt - Substitute with regular salt plus a sprinkle of garlic powder. Onion salt or red pepper flakes can also be used to add an extra layer of flavor if you want to switch things up.
Olive Oil - Melted butter adds richness, though it won’t be as light as olive oil. Avocado oil is a good neutral option with a high smoke point for roasting.
Variations
Smashed Brussels Sprouts with Parmesan and Garlic: Replace brie with grated Parmesan and add minced garlic for extra flavor. Roast until golden brown and crispy for a cheesy, savory twist on smashed Brussels sprouts with only a few simple ingredients.
Vegan Smashed Brussels Sprouts with Maple Pecans: Skip the bacon and brie, topping instead with toasted pecans and a drizzle of maple syrup for a crunchy, sweet-salty vegan version of smashed Brussels sprouts and a healthy side dish.
Buffalo Smashed Brussels Sprouts: After the smashing process and roasting, toss smashed Brussels sprouts in buffalo sauce, top with crumbled blue cheese, and return to the oven for a spicy, tangy version.
Equipment
Cutting board
Storage
To store smashed Brussels sprouts, let them cool completely, then transfer them to an airtight container. They’ll last in the refrigerator for up to 3 days, maintaining some crispness. Reheat them in a 400°F (200°C) oven for 8-10 minutes to regain their crispy edges. Avoid microwaving, as it can make them soggy. You can also freeze smashed Brussels sprouts for up to a month. To freeze, arrange cooled sprouts in a single layer on a baking sheet, then freeze until solid. Once frozen, transfer them to a freezer bag. Reheat directly from frozen in a 400°F (200°C) oven for about 12-15 minutes.
Top Tip
If you want, you can use frozen brussels sprouts in this recipe. Simply thaw them in advance and pat them dry thoroughly to remove any excess moisture, as this helps them crisp up better. Once thawed and dry, proceed with boiling as you would with fresh Brussels sprouts to ensure they soften enough for smashing. Frozen Brussels sprouts might be slightly softer, but they'll still crisp up deliciously when roasted.
FAQ
Brussels sprouts can keep fresh for up to 5 days in the refrigerator when stored in an airtight container. If cooked, consume them within 3 days for best taste and texture.
Avoid Brussels sprouts if they have an off smell, mushy texture, yellowing leaves, or black spots, as these are signs they’ve spoiled and may not be safe to eat.
Brussels sprouts have a slightly nutty, earthy taste with a hint of bitterness, similar to cabbage. When roasted, they develop a caramelized sweetness with a crispy texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these brie and bacon smashed brussels sprouts:
Recipe
Brie and Bacon Smashed Brussel Sprouts Christmas Recipe
Equipment
- Parchment paper
- Large Pot
- Cutting board
- Oven tray
Ingredients
- 400-500 g brussel sprouts washed and trimmed
- 5 streaky bacon rashers
- 100 g brie
- 10 g thyme
- 10 g chives chopped
- 1 teaspoon maple syrup
- Salt and pepper
- 1 teaspoon garlic salt
- 1 tablespoon olive oil
Instructions
- Start by washing and trimming each Brussels sprout, removing only the very end to keep the leaves intact. This ensures they hold together nicely when smashed.400-500 g brussel sprouts
- Boil the Brussels sprouts in salted water for about 12 minutes. This softens them, making it easier to smash them for maximum crispiness later. After boiling, drain them in a colander and let them sit for about 5 minutes to dry off slightly.
- Toss the Brussels sprouts in olive oil, garlic salt, salt, pepper, and fresh thyme. Lay them out on a parchment-lined baking sheet. Using the bottom of a glass, gently smash each Brussels sprout to flatten it, leaving it under the glass for a second before lifting. If any sprouts stick, just slide them off gently. Spread them out across two trays if needed to avoid crowding, as this ensures even crisping. Place the baking trays in the oven and roast for 30–35 minutes, flipping halfway through for even browning.Salt and pepper, 1 teaspoon garlic salt, 1 tablespoon olive oil, 10 g thyme
- About 10 minutes into the roasting time, add the bacon slices to the oven on a separate tray. Halfway through, drizzle the bacon with maple syrup for a sweet-savory glaze. Roast until crispy.1 teaspoon maple syrup, 5 streaky bacon rashers
- Once the Brussels sprouts are roasted and golden, remove them from the oven. Slice the brie into small cubes and place one cube on each smashed Brussels sprout. Pop the trays back in the oven for about 5 minutes, just until the brie melts and turns oozy.100 g brie
- Crumble or break up the bacon, then sprinkle it over the cheesy smashed Brussels sprouts. Garnish with fresh chives for color and extra flavor.10 g chives
