Chili Garlic Smashed Brussels Sprouts

Smashed & roasted brussels sprouts with deep caramelized flavor and a generous helping of fragrant garlic chili oil. A convert for any brussels sprouts hater.

It’s not every day that the humble brussels sprout gets to take center stage: these are smashed and roasted just like potatoes to achieve a crispy exterior and ultra tender interior. The fragrance of garlic & chili provides an almost floral contrast, evident in every bite.


Chili Garlic Smashed Brussels Sprouts

4 from 85 votes
Recipe by George L. Course: DinnerCuisine: American, ChineseDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

30

minutes

Smashed & roasted brussels sprouts with deep caramelized flavor and a generous helping of fragrant garlic chili oil. A convert for any brussels sprouts hater.

Ingredients

  • 400 grams (35-40) fresh brussels sprouts

  • 1 tablespoon vegetable oil

  • Garlic Chili Oil
  • 1/4 cup vegetable oil

  • 12 cloves garlic, finely minced

  • 2 tablespoons gochugaru (Korean red chili powder)

  • salt, to taste

Directions

  • Prepare Brussels Sprouts. Pre-heating the oven to 425 F (220 C), and turn on the convection/fan setting if available. Start by slicing off the brown root-end of each brussels sprout, being careful not to slice off too much (so as to keep the outer leaves intact). Bring a pot of generously-salted water to boil, and cook the brussels sprouts until tender, about 10 minutes. Note: Salting the water here helps internally season the brussels sprouts. Don’t skip it! Once tender, drain brussels sprouts and pour onto a parchment-lined baking sheet. Let cool for about 1-2 minutes.
  • Roast Brussels Sprouts. Lightly pat the brussels sprouts dry with paper towel, then toss them with vegetable oil. One by one, use something with a flat-bottom (for example, large spoon or mug) to gently press into a disk that is about half the original height. Spread brussels sprouts to a single layer, leaving ample room between each brussels sprout for air to circulate. Note: Use more than one baking sheet if needed. Roast the brussels sprouts for 20-25 minutes, flipping once half-way through. Towards the end of baking, keep an eye on the brussels sprouts and pull them at your desired crispness/charring. A good amount of charring is tasty here.
  • Make Garlic Chili Oil. In a pan or wok (still cold), simply combine vegetable oil, minced garlic, and red chili powder. Turn the heat up to low and let sizzle for about 5 minutes, or until smelling very fragrant. Taste and adjust seasoning with salt, and pour into a heat-proof bowl to cool. Note: for even more pungent garlic flavor, you can consider adding 1-2 cloves of fresh minced garlic to the finished chili oil. The flavor also gets better as you let it sit and infuse.
  • Assembly. Place roasted brussels sprouts on a plate and drizzle all over with the garlic chili oil. Garnish with toasted sesame seeds, flaky salt, fresh parsley, and/or sliced scallions. Enjoy warm.

Notes

  • Flavor Complexity. I tried to keep this garlic chili oil recipe as simple as possible. For more complex flavor, consider adding toasted sesame oil, ground Sichuan pepper, five-spice, or other ingredients in my homemade chili oil recipe.
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DebA
DebA
4 months ago

Made theses tonight to go with spicy acorn squash fritters and gochujang dipping sauce. The Brussels Sprouts were amazing! My teenager devoured them. We love your videos! Keep them coming!

Cathy
Cathy
4 months ago

This was fantastic, thank you! I enjoy how simple it was to make, and unexpected. Glad to have discovered your blog.

Marin Muncaster
Marin Muncaster
4 months ago

Looks so yummy!

s. kim
s. kim
3 months ago

i made this for my dad’s birthday dinner. i made 2 lbs of your brussel sprouts and legit, my mom ate 1 full pound all by herself. my dad and i were like…please save some for us! for anyone curious, this dish is spectacular.

Nathan B.
Nathan B.
3 months ago

I tried this recipe and it turned out great! I definitely recommend adding the sesame oil if you have it on hand, it really adds to the flavor.