Easy smashed Brussels sprouts with vegan parmesan, toasted pine nuts, and vegan pesto. Irresistibly garlicky, cheesy, and nutty!

smashed Brussels sprouts topped with parmesan, pine nuts and pesto

This smashed Brussels sprout recipe was inspired by smashed potatoes and my current love for Brussels sprouts. Don't let the number of steps intimidate you, it truly is an easy recipe and the result is totally worth it.

Here are a few ideas of dishes to pair with these vegan smashed Brussels sprouts:

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Smashed Brussels Sprouts Ingredients
How to make vegan parmesan smashed Brussels sprouts
Substitutions and Variations
Storing smashed Brussels sprouts
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Smashed Brussels Sprouts Ingredients

Brussels sprouts
Avocado oil
Garlic granules
Salt + pepper
Vegan parmesan cheese
Pine nuts
Vegan pesto of choice (I love Seggiano's, available at Whole Foods or this homemade vegan pumpkin seed pesto)

How to make vegan parmesan smashed Brussels sprouts

First, trim ends off of Brussels and add to a pot of boiling water. Cook for 7-10 minutes, or until tender. Do not skip this step, the Brussels will not be tender enough to smash if this step is skipped.
Next, drain and rinse with cold water. Pat dry and press gently on each Brussels sprout with the bottom of a round glass or jar. Pat dry again if any additional moisture appears.
Add to a baking sheet or a baking dish and top with spices and oil. Bake for 12 minutes.
Remove and top with vegan cheese and pine nuts, then bake again for 10 minutes.
Finally, remove and let cool for 5 minutes. Top with vegan pesto and enjoy!

For full recipe and step-by-step instructions, scroll to the recipe card below.

vegan parmesan smashed Brussels sprouts with pesto

Substitutions and Variations

Avocado oil: use vegan butter or extra virgin olive oil instead.

Black pepper: omit if desired.

Garlic granules: garlic powder also works, alternatively use onion powder or add fresh minced shallots instead.

Vegan parmesan: I used Follow Your Heart which melts wonderfully over the Brussels sprouts. Grated vegan parmesan like Thrive Market's and Violife should also work, just adjust amount based on preference.

Pine nuts: omit or substitue with sliced almonds, cashews, pistachios, hemp seeds, sunflower seeds, or pumpkin seeds.

Vegan pesto: use your favorite vegan pesto. If it is a thicker pesto, heat in the microwave for a few seconds with a splash of avocado oil to help thin it (to make drizzling it over the Brussels sprouts easier). Alternatively, use a vegan chimichurri sauce or zhoug sauce.

Storing smashed Brussels sprouts

The Brussels are best fresh out of the oven. Store in the fridge in an airtight container for 2-3 days for best results. I do not recommend freezing them.

vegan smashed brussels sprouts with parmesan and pesto

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Vegan Smashed Brussels Sprouts with Parmesan and Pesto

Easy smashed Brussels sprouts with vegan parmesan, toasted pine nuts and topped with vegan pesto. Irresistibly garlicky, cheesy and nutty!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish

Equipment

sauce pan + strainer
cutting board + knife
baking sheet or baking dish

Ingredients

1 lb Brussels sprouts, ends cut off and discolored leaves removed
1-2 tablespoons avocado oil (use enough to drizzle over the Brussels, I usually use 1 tablespoon + a bit extra)
⅛ teaspoon salt
few dashes of black pepper (optional)
¼-½ teaspoon garlic granules
¼-⅓ cup vegan parmesan
3 tablespoons pine nuts (or sub almond slices)
2-3 tablespoons vegan pesto, drizzled (or used as a dipping sauce)

Instructions

Boil: fill a pot with enough water to cover Brussels sprouts (about ¼ of the way). Place over high heat. Cut ends off of Brussels and remove any discolored leaves. Add to boiling water and let cook for 6-8 minutes or until the sprouts are tender. Drain and rinse with cold water, then pat dry.
Preheat the oven to 425°F when the Brussels are almost done boiling.
Press & bake: use the bottom of a sturdy glass or a measuring cup and gently press down on each sprout. I like to pat dry after pressing to ensure as much water is removed as possible (this also helps the sprouts crisp). Add to a small lightly greased baking dish or a parchment lined baking sheet (see notes).
I like to keep a little bit of the shape to the sprout, but feel free to press down firmly for extra crispy Brussels sprouts.
Drizzle with avocado oil and sprinkle with salt, pepper, and garlic generously. Bake on the middle rack for 12 minutes.
Add cheese & nuts: slide baking sheet or dish out and sprinkle with parmesan cheese and pine nuts. Bake for 10 minutes or until the cheese and nuts are golden brown.
Top and enjoy: remove from oven and top with pesto or serve it on the side as a dipping sauce instead. Enjoy!

Notes

Cooking on a baking sheet results in a slightly crispier texture, while using a baking dish results in the cheese and nuts baking into the Brussels sprouts more (due to closer proximity). Use either, you can't go wrong!

If cooking on a baking sheet, drizzle with oil and add seasonings, then lightly toss and mix the Brussels with your hands to fully coat them.

Feel free to broil for a few minutes after baking for more of a crisp/crunch. Leave the oven door ajar to prevent burning.