These crispy smashed brussels sprouts are about to change your mind about this often-misunderstood vegetable. Boiled, smashed, and roasted until golden and crispy, then drizzled with Sticky Balsamic and topped with crispy bacon and parmesan—they're the ultimate side dish that steals the show. The combination of caramelized edges, sweet-tart balsamic, salty bacon, and nutty parmesan creates an irresistible flavor bomb that even brussels sprouts skeptics will devour.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings
Difficulty: Easy

Ingredients

For the Brussels Sprouts

• 500g (1.1 lbs) fresh brussels sprouts, trimmed

• 2 tablespoons (30ml / 1 fl oz) Sticky Balsamic (any flavor, for roasting. We used Pear)

• 3 tablespoons (45ml / 1.5 fl oz) olive oil

• 1/2 cup (50g / 1.8 oz) grated parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

For Topping

• 100g (3.5 oz) bacon or pancetta, diced

• 2-3 tablespoons Sticky Balsamic Original (for drizzling)

• Sticky Balsamic Original Pearls (for garnish)

• Additional grated parmesan cheese

• Fresh cracked black pepper (optional)

Instructions

Prepare the Brussels Sprouts

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2. Bring a large pot of salted water to a boil. Add trimmed brussels sprouts and boil for 8-10 minutes until fork-tender but not mushy.

3. Drain brussels sprouts well and let them steam dry on paper towel for 2-3 minutes.

4. Transfer brussels sprouts to the prepared baking sheet. Using the bottom of a glass or jar, gently smash each sprout until flattened but still holding together.

Season and Roast

5. Drizzle smashed brussels sprouts with 2 tablespoons Sticky Balsamic and olive oil. Toss to coat evenly.

6. Sprinkle with salt, pepper, garlic powder (if using), and half the grated parmesan cheese.

7. Roast for 15 minutes until the bottoms are golden and crispy.

8. Carefully flip each brussels sprout using a spatula or tongs.

9. Sprinkle the remaining parmesan over the flipped sprouts.

10. Roast for another 10-12 minutes until both sides are crispy and golden brown with caramelized edges.

Prepare the Bacon

11. While brussels sprouts are roasting, cook diced bacon or pancetta in a skillet over medium heat until crispy (about 6-8 minutes). Drain on paper towels.

Assemble and Serve

12. Transfer crispy brussels sprouts to a serving dish.

13. Drizzle generously with Sticky Balsamic Original.

14. Top with crispy bacon or pancetta pieces.

15. Add clusters of Sticky Balsamic Original Pearls throughout the dish.

16. Finish with additional grated parmesan cheese and fresh cracked black pepper if desired.

17. Serve immediately while hot and crispy.

Serving Suggestions

These crispy smashed brussels sprouts pair perfectly with:

• Roasted chicken or turkey

• Grilled steak or lamb chops

• Baked salmon or white fish

• Holiday roasts (beef, pork, ham)

• Pasta dishes

• As part of a vegetable platter for entertaining

Perfect for:

• Holiday dinners (Christmas, Thanksgiving, Easter)

• Sunday roast dinners

• Dinner parties

• Weeknight family meals

• Meal prep side dishes

Tips for Success

Boiling First: Pre-boiling makes the insides tender while allowing the outsides to get extra crispy when roasted.

Smashing Technique: Don't smash too hard—you want them flattened but still intact. A gentle press is all you need.

Dry Thoroughly: Pat brussels sprouts dry after boiling to ensure maximum crispiness.

High Heat: The high oven temperature (220°C/425°F) is crucial for achieving those crispy, caramelized edges.

Don't Overcrowd: Spread brussels sprouts in a single layer with space between them. Overcrowding creates steam and prevents crisping.

Flip Carefully: Use a thin spatula to flip without breaking the sprouts apart.

Balsamic Timing: Roast with any Sticky Balsamic flavor, but finish with Original for the classic sweet-tart punch.

Pearl Power: Add pearls just before serving so they maintain their shape and burst with flavor when eaten.

Flavor Variations

Balsamic Combinations

• Roast with: Sticky Balsamic Fig + Finish with: Original Pearls

• Roast with: Sticky Balsamic Pomegranate + Finish with: Pomegranate Pearls

• Roast with: Sticky Balsamic Truffle + Finish with: Truffle Pearls (ultra-luxe!)

• Roast with: Sticky Balsamic Lemon + Finish with: Original Pearls

Additional Variations

• Maple Pecan: Add chopped pecans and maple syrup drizzle

• Asian-Inspired: Replace bacon with sesame seeds and add soy sauce

• Spicy Kick: Add red pepper flakes and crispy prosciutto

• Vegetarian: Omit bacon, add toasted pine nuts or walnuts

• Blue Cheese: Replace parmesan with crumbled blue cheese

Storage & Reheating

Storage: Store leftover brussels sprouts in an airtight container in the refrigerator for up to 3 days. Store bacon separately.

Reheating: For best results, reheat in a 200°C (400°F) oven for 8-10 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

Make-Ahead: Boil and smash brussels sprouts up to 24 hours ahead. Store covered in the refrigerator, then roast just before serving.

Freezing: Not recommended, as the texture changes significantly when frozen and thawed.

Why This Recipe Works

The Smash: Smashing increases surface area, creating more crispy edges and caramelized bits.

Double Cooking: Boiling first ensures tender interiors, while roasting creates the crispy exterior.

Parmesan Magic: Cheese added during roasting creates crispy, golden bits that add incredible flavor and texture.

Balsamic Layers: Using balsamic during roasting caramelizes and concentrates the flavor, while finishing with fresh balsamic adds brightness.

Bacon Balance: Salty, crispy bacon perfectly balances the sweet balsamic and nutty parmesan.

Pearl Surprise: The burst of concentrated balsamic from the pearls creates exciting flavor pockets throughout the dish.

Frequently Asked Questions

Can I skip the boiling step? You can roast from raw, but boiling first ensures tender insides and maximum crispiness outside. It's worth the extra step!

What if my brussels sprouts aren't crispy? Ensure they're well-dried after boiling, don't overcrowd the pan, and use high heat. Also check your oven temperature is accurate.

Can I make these vegan? Yes! Use nutritional yeast instead of parmesan and omit bacon or substitute with crispy chickpeas or tempeh bacon.

Do I have to flip them? Flipping ensures even crisping on both sides and allows the second side to get that golden parmesan crust.

Can I use frozen brussels sprouts? Fresh works best, but if using frozen, thaw completely and pat very dry before smashing and roasting.

Where can I buy Sticky Balsamic? Visit stickybalsamic.com.au to order online with shipping from Australia and the USA.

Perfect Pairings

Main Dishes:

• Herb-roasted chicken

• Grilled ribeye steak

• Honey-glazed ham

• Pan-seared salmon

• Roasted pork tenderloin

Other Sides:

• Garlic mashed potatoes

• Roasted root vegetables

• Wild rice pilaf

• Creamy polenta

• Fresh green salad

Beverages:

• Full-bodied red wine (Cabernet Sauvignon, Merlot)

• Crisp white wine (Sauvignon Blanc, Pinot Grigio)

• Craft beer (amber ale, brown ale)

Chef's Notes

Brussels sprouts have come a long way from the overcooked, bitter vegetables many of us remember from childhood. When prepared correctly—with high heat, good fat, and bold flavors like balsamic and bacon—they transform into a crispy, caramelized delicacy that's genuinely crave-worthy.

The key is the smashing technique, which creates maximum surface area for crisping. Combined with the sweet-tart complexity of Sticky Balsamic and the umami punch of parmesan and bacon, these brussels sprouts become a side dish that guests will request again and again.