These crispy smashed brussels sprouts with parmesan are not your average brussels sprouts! Each sprout is transformed into a crispy, cheesy, bite of goodness.
About The Recipe
These crispy smashed sprouts are a side dish masterpiece! The best part is the parmesan cheese on top, which gets browned and crispy as it bakes in the oven.
Because the sprouts are smashed, they're thinner than usual and also get crispier in the oven. The thinner you smash your sprouts, the crispier they will be.
Ingredients
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- 2 pounds brussels sprouts, trimmed
- 3 teaspoons salt, divided
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes, or more to taste
- ¼ cup shredded parmesan
Instructions
Here's how to make this recipe:
- Preheat the oven to 425°F.
- Salt a large pot of water with 2 teaspoons of salt and bring to a boil. The pot should have enough water to cover the brussels sprouts.
- Once boiling, add the brussels sprouts to the pot. Boil for 8-10 minutes, depending on the size of your sprouts. They should be tender when pierced with a fork but not cooked completely. Drain and let cool slightly.
- Add the brussels sprouts to a baking sheet. Gently pat dry with paper towels or a kitchen towel.
- Drizzle the olive oil over the brussels sprouts and then sprinkle the garlic powder, 1 teaspoon of salt, black pepper, and red pepper flakes over them. Toss to coat.
- Lay the brussels sprouts in a single layer on a baking sheet. Using the bottom of a glass cup, smash each sprout until it’s about ½ inch thick.
- Sprinkle parmesan cheese on each brussels sprout.
- Bake in the preheated oven for 20-30 minutes, until the parmesan is lightly browned and the brussels sprouts are cooked to your liking.
- Serve immediately while warm.
Ingredient Notes
Here's more information on the ingredients & popular substitutions for this recipe:
- Parmesan: This recipe calls for shredded parmesan, but you can substitute freshly grated parmesan. Use high-quality parmesan for the best flavor.
- Red pepper flakes: Season your sprouts with ¼ teaspoon (or more) of red pepper flakes for spice
- Brussels sprouts: Before boiling your sprouts, trim the root end and remove any wilted outer leaves. If possible, try to use brussels sprouts that are all similarly-sized so that they cook consistently.
- Everything Bagel Seasoning: this is delicious on smashed brussels sprouts. Skip the other seasonings and parmesan cheese, and sprinkle this on top of each sprout for a tasty twist on the recipe.
Frequently Asked Questions
It's not recommended to make smashed brussels sprouts ahead of time because they will lose their texture as they cool.
No, you don't need to cut your brussels sprouts. All you need to do to prepare them is to trim the root end and remove any wilted outer leaves.
The brussels sprouts are done when the parmesan cheese on top is browned and the brussels sprouts are browned and crispy to your liking. Different sizes of sprouts will take longer to cook and reach different levels of crispiness.
Boil your brussels sprouts for 8-10 minutes, depending on the size of your sprouts. They should be tender when pierced with a fork but not cooked all the way through. They need to be tender enough to smash, but not so soft that they will fall apart.
How to Smash Brussels Sprouts
To smash your brussels sprouts, arrange them on a single layer on a baking sheet. Use the bottom of a sturdy glass cup or jar and press firmly and evenly down on each sprout.
You'll want to smash the sprouts until they are about ½ inch thick, or less. The sprouts should be smashed, but not flattened so much that they completely fall apart.
If your sprouts were boiled too long they'll be mushy when you smash them; and if you don't boil them for long enough they'll be hard to smash.
As you boil your sprouts, check for doneness by piercing one with a fork. It should be easily pierced but the fork should not be able to go all the way through.
How to Store Leftovers
This smashed brussels sprouts recipe is best enjoyed as soon as it comes out of the oven. As the sprouts cool, they will quickly lose their texture.
If you do have leftovers, you can store them in an airtight container in the fridge for up to 5 days.
Even though leftovers will stay good in the fridge, they will lose their crispiness after an hour or two.
Recommended Equipment
Here's what you'll need for this recipe:
- Large pot for boiling the brussels sprouts
- Large baking sheet
- Glass cup (or measuring cup) for smashing
- Turner or spatula for removing the sprouts from the baking sheet
Top Tips
- Give them space: before baking your sprouts in the oven, make sure they're arranged in a single layer (not overlapping) on your baking sheet.
- Smash evenly: flatter brussels sprouts will get crispier than thicker ones. To help your sprouts cook consistently, try to smash them all to a similar thickness.
- Boil until tender: check to see if your brussels sprouts are done boiling by piercing them with a fork. They should be tender when pierced by not mushy inside.
Dipping Sauce Ideas
This recipe is absolutely tasty without any dipping sauce!
But if you do want to pair these with a sauce, here's a few ideas:
- Spicy Sriracha Mayo
- Lemon Garlic Aioli
- Balsamic Glaze (for drizzling on top)
Similar Recipes
Brussels sprouts are one of our favorite vegetables! Here's a few more non-boring ways to enjoy them:
- Honey Balsamic Brussels Sprouts
- Maple Bacon Brussels Sprouts
- Crispy Roasted Brussels Sprouts with Garlic
And for more smashed vegetables, check out our Crispy Smashed Broccoli, which is very similar to this recipe.
Crispy Smashed Brussels Sprouts with Parmesan
- Total Time: 40 minutes
- Yield: 5-6 servings 1x
Description
These crispy smashed brussels sprouts with parmesan are not your average brussels sprouts! Each sprout is transformed into a crispy, cheesy, bite of goodness.
Ingredients
- 2 pounds brussels sprouts, trimmed
- 3 teaspoons salt, divided
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes, or more to taste
- ¼ cup shredded parmesan
Instructions
- Preheat the oven to 425°F.
Salt a large pot of water with 2 teaspoons of salt and bring to a boil. The pot should have enough water to cover the brussels sprouts. - Once boiling, add the brussels sprouts to the pot. Boil for 8-10 minutes, depending on the size of your sprouts. They should be tender when pierced with a fork but not cooked completely. Drain and let cool slightly.
- Add the brussels sprouts to a baking sheet. Gently pat dry with paper towels or a kitchen towel.
- Drizzle the olive oil over the brussels sprouts and then sprinkle the garlic powder, 1 teaspoon of salt, black pepper, and red pepper flakes over them. Toss to coat.
- Lay the brussels sprouts in a single layer on a baking sheet. Using the bottom of a glass cup, smash each sprout until it’s about ½ inch thick.
- Sprinkle parmesan cheese on each brussels sprout.
- Bake in the preheated oven for 20-30 minutes, until the parmesan is lightly browned and the brussels sprouts are cooked to your liking.
- Serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasted
Keywords: brussels sprouts, brussel sprouts, smashed, side dish, vegetable, easy, parmesan, holiday, christmas, thanksgiving, fall, crispy, easter, party
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