It feels like cabbages are really having a bit of a cultural moment in 2026, so I wanted to remind us of the little cabbage that started it all. Don’t forget that brussels sprouts have been there for us, people! They’re extremely versatile and easy to work with, and they’ve stayed supporting our gut health with their high fiber content.
So today, let’s have some fun. With that in mind, break out your mallet and get out a little aggression, because we’re giving new meaning to the term “cabbage-crush”. Once smashed, we’ll fry these cabbages up nice and crispy and love on them with a super delicious seasoning blend.
Ingredient Substitutions
- No extra virgin olive oil- avocado oil or grapeseed oil
- No onion powder- granulated onion
- No garlic powder- granulated garlic powder
- No Aleppo pepper- chili flakes
- No nutritional yeast- Parmigiano-Reggiano or Pecorino-Romano
- No lemon- sherry or champagne vinegar
Recipe Tips & FAQs
- Don’t smash too hard. You want the brussel sprout to stay intact.
- Season generously, these little cabbages soak up a lot of flavor with all those layers!
- Be in the know— serious fans lovingly refer to nutritional yeast as “noosh”
Serving Suggestions
- Perfect served with Pork Tenderloin in Parchment.
- These Pan Roasted Chicken Thighs make another great protein option.
- Carolina Gold Rice to round out the meal.
Storage and Shelf Life
Make Ahead: Brussels sprouts can be boiled up to 2 days ahead of time. Additionally, the spice blend will last weeks, though it might start to clump. If so, just break it back up.
Refrigerate: Honestly, these little cabbages taste better if eaten immediately after frying.
Freezer: Nope.
Final Thoughts
I will never get tired of these crispy smashed brussels sprouts. I think once you try them this way, you’ll be obsessed with them too. They’ve got all the flavor and crunchy texture you need, and to be honest they look good as hell.
Something about the seasoning sprinkled on top is giving a very cosmic vibe that I plan on leaning into pretty hard from here on out with all my future photoshoots!
Have you tried these Crispy Smashed Brussels Sprouts? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, where new seasonal recipes are delivered to your inbox every Thursday!
Crispy Smashed Brussels Sprouts
Special Equipment
- None
Ingredients
- 1 pound brussels sprouts trimmed
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Aleppo pepper
- 1 ½ tablespoons nutritional yeast
- ½ teaspoon sea salt
- Freshly cracked black pepper to taste
- 1 lemon juiced
- ½ cup garlic aioli optional
Instructions
- Boil 1 pound of trimmed brussels sprouts in a pot of heavily salted water until tender, about 5 minutes.
- In a small bowl, mix together 1 ½ teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon Aleppo pepper, 1 ½ tablespoons nutritional yeast, ½ teaspoon of sea salt and freshly cracked black pepper to taste.
- Smash each brussels sprout to a quarter inch thick with the backside of a heavy pan or mallet.
- Fry the sprouts in ¼ cup olive oil on medium heat until golden brown on both sides, about 3 minutes per side.
- Place on a paper towel lined baking sheet, season with freshly squeezed lemon juice and the spice mix.
- Check for seasoning and serve hot, with ½ cup of freshly prepared garlic aioli if desired.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.