These ginger Brussels sprouts are a fun appetizer or side, and full of flavour from a zingy ginger marinade. Perfect for Thanksgiving dinner or holiday meals, these easy to make vegan smashed sprouts are a world away from the dull boiled sprouts we all used to avoid!
When it comes to a Sunday dinner or more special occasions I love to have a range of sides on the table. The more the better! Perhaps they are better than the main dish at times even . . .
These smashed Brussels sprouts take the humble sprout and turn it into something a little special. Roasting the sprouts with a tangy marinade gives so much flavour, and make them feel quite decadent.
Why this recipe is so good
Elevates your veggies! A flavourful garlic ginger marinade gives your greens a tasty transformation.
Healthy snack. As well as being full of green goodness, these sprouts can be served as an appetizer, side or even a snack.
Easy to make. There are a few steps to cooking and smashing your sprouts, but all are very easy to do.
- Brussels sprouts - you want to use fresh sprouts, and I like the 'sticks' that you can buy with the sprouts still attached. No problems if this is more difficult to get hold of, regular sprouts in a bag work just as well. See below for how to prepare the sprouts before cooking.
- Ginger - I suggest using fresh ginger that is grated, rather than ginger powder.
- Garlic - adjust the quantity to taste preference and use fresh if you can.
Variations to the recipe
For a more caramelized Brussels sprout, add a touch of honey or maple syrup to the marinade.
Adjust the amount of garlic and ginger to taste preference. This recipe gives a kick of heat, but if you like a lot of spice then up the quantities a little.
Step by step instructions
While there are a few steps to the recipe, all are easy to do. And you can always rope the kids in to smash the sprouts!
Make the marinade. Combine all the ingredients in a small bowl and stir well to infuse the garlic and ginger into the olive oil.
Prepare the sprouts. Unless you have very fresh sprouts, they often need a few steps before being cooked. You can see the difference in the sprouts that have and have not been prepared in the photo below.
- Trim the stalk off the bottom of each sprout. You still need a little bit of the stalk as this holds the leaves together, but cut off any excess with a sharp knife.
- Remove damaged leaves. Peel off any bruised or discoloured leaves, or those that feel more tough in texture. Give them a rinse to remove any excess soil.
Boil the sprouts. In a large pan bring lightly salted water to a boil and add the sprouts. Return to a boil and then reduce the heat to a light simmer. Cook for around ten minutes or until fork tender. Cook time will vary slightly depending upon the size of the sprouts. Drain in a colander and allow to cool until you are able to handle them.
Smash the sprouts! Transfer the Brussels sprouts to a lined baking tray and use the base of a sturdy glass or a spatula to press down and 'smash' them.
Drizzle over the ginger marinade. Use a pastry brush to coat the sprouts and get the marinade into any nooks and crannies as my mum would say! Roast the sprouts for 20 minutes or until crispy around the edges with light browning.
- Don't skip the boiling aspect of the recipe! The Brussels sprouts won't be soft enough to smash without boiling them first.
- Adjust the amount of ginger and garlic to taste preference. Kids may prefer a little less, but if it's for adults then you may like to increase quantities for a spicier sprout!
- Roast until slightly crispy. If you like them very crispy you will likely want to roast for another five minutes more than in the recipe directions below.
Frequently asked questions
Remove any excess leaves from the sprouts, particularly if they are damaged or discoloured. Then slice the stalk off the bottom, being sure not to slice too much so the leaves still hold together. Rinse under the tap to remove any remaining dirt.
To make smashed Brussels sprouts you need to boil them in water first so they are soft enough to smash and then roast in the oven.
Simply use the base of a glass or a firm spatula to press down on the sprouts once they have softened from being boiled or steamed.
Definitely! Smashed Brussels sprouts that have been roasted in olive oil and flavourings make a tasty finger food that's a bit fun and different.
A note for my low histamine readers
Brussels sprouts are one of the (annoyingly!) many foods that are somewhat debated in terms of their histamine content. The SIGHI list rates them as a '1' out of a maximum of '3' and as a liberator. Other lists state that they are low histamine. A poll on my @lowhistaminekitchen Instagram had 71% of respondents say they tolerated well. However, as with all foods, only use in the recipes here if you know you tolerate well. We are all different!
More vegetable sides to enjoy
Alongside these ginger roasted Brussels sprouts you can find lots of flavourful vegetables on my sides page to enjoy with your main dishes. Some reader favourite recipes to try out:
Ginger brussels sprouts
- 12 oz Brussels sprouts (about 20 small sprouts)
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Make the marinade by combining the ingredients and stirring well.
- Peel the sprouts, discarding any bruised leaves. Trim off the hard stalk at the bottom (be careful not to cut too much or the leaves will fall away).
- Add the sprouts to a pan with salted boiling water. Bring back to a boil and then reduce the heat to a light simmer. Cook for ten minutes (or until fork tender - the time will vary slightly depending upon the size of the sprouts). Drain in a colander and set aside until cool enough to handle.
- Place the sprouts on the baking tray and use the base of a glass or a sturdy spatula to press down and 'smash' the sprouts.
- Use a pastry brush or small spoon to drizzle the ginger dressing over the sprouts. Bake for 20 minutes or until the sprouts are crispy with some browning around the edges. Use a spatula to transfer to your serving plate and enjoy!
- Ensure the Brussels sprouts are fork tender after you boil them, so they can easily be pressed and 'smashed' by the base of a glass.
- Adjust the amount of ginger and garlic to taste preference.
- Keep an eye on the sprouts towards the end of cook time when they are roasting in the oven.
- Brussels sprouts score 1 with a L as a liberator. Other lists rank them as low histamine. Only try out this recipe if you know you tolerate them well.
- ginger, which scores 1 with a note stating 'small amounts are well tolerated'.
- garlic, which scores 1 with a note stating 'in small amounts, usually well tolerated after cooking'.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2 with a note stating 'small amounts are tolerated'.