Crispy Parmesan Smashed Brussels Sprouts
These crispy parmesan smashed Brussels sprouts get boiled until tender, pressed flat, and roasted at 450°F until the edges crunch and the cheese turns golden. They’re my go-to side dish, and my go-to dinner when I’m in a pinch.
I used to HATE Brussels sprouts. Hate is a strong word and I’m standing by it, because every sprout I’d ever eaten was bitter, mushy, or bland, and I could not understand why anyone ate them on purpose. Smashing them fixed every one of those problems.
Parmesan smashed Brussels sprouts are Brussels sprouts that get boiled until tender, pressed flat, and roasted with olive oil, spices, and grated parmesan until crispy. Smashing opens up the layers, so you get way more crunchy edges than a halved roasted sprout could ever give you. The whole thing takes just over an hour, and most of that is hands-off.
How to Make Parmesan Smashed Brussels Sprouts
Exact amounts are in the recipe card below.
1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Boil the whole Brussels sprouts in a large pot of water for 10 to 15 minutes, until a fork slides in with zero resistance. They need to be soft all the way through or they won’t smash.
3. Drain, rinse with cold water, and pat them DRY. Wet sprouts steam in the oven instead of crisping.
4. Trim off the ends, then toss the sprouts on the baking sheet with the oil and your seasonings. I go with salt, pepper, paprika, garlic powder, and red chili flakes.
5. Press each sprout flat with the bottom of a drinking glass or coffee mug. Go gently but firmly, so it flattens without falling apart.
6. Bake for 15 minutes, then pull the pan out and flip every sprout.
7. Sprinkle the parmesan over the top, then bake another 10 minutes, until the edges are crisp and the cheese is golden.
8. For extra crunch, broil for 2 to 3 minutes. Stand right there, because they go from golden to burnt FAST.
Toppings and What to Serve With Smashed Brussels Sprouts
These don’t need anything else, but I almost always load mine up. There are two moments to add toppings:
- With the parmesan, before the last 10 minutes: sriracha, honey horseradish mustard, or bacon bits, so everything gets hot and a little sticky.
- Right out of the oven: a drizzle of balsamic glaze, a little honey, or a handful of roasted pecans to balance all that salty cheese.
Parmesan is my pick, but mozzarella or cheddar work too.
Serve them next to the turkey at Thanksgiving or Christmas, dunk them in my Cottage Cheese Ranch Dip as an appetizer, or pair them with my High Protein Chicken Bacon Ranch Casserole for a weeknight dinner. For a full holiday spread, add my Roasted Garlic Mashed Cauliflower and a few picks from my 43 Gluten Free Christmas Desserts.
Crispy Parmesan Smashed Brussels Sprouts
Ingredients
- 2 pound bag brussels sprouts
- 3 tbsp olive or avocado oil
- 1 tsp salt pepper, paprika, red chili flakes, and garlic powder
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 450F.
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 10-15 minutes, until they are tender you can pierce them easily with a fork. Strain the brussels and rinse with cold water. Pat dry, cut ends off, and set aside.
- Line a baking sheet with parchment paper. Add Brussels sprouts and coat in oil and seasonings of your choice. With the base of a drinking glass or coffee mug, gently but firmly press on each sprout to flatten it.
- Bake the Brussels sprouts for 15 minutes, then remove from the oven and flip. Sprinkle the Parmesan over the top, and other addition toppings if you desire (such as sriracha, bacon bits, or mustard seed), then return the sprouts to the oven and continue baking for another 10 minutes. You want them crisp on the outside and the cheese to be golden. If you want the sprouts extra crispy, you can broil for 2-3 minutes, keeping a very careful eye on them as they can burn very quickly.
- Remove from oven. Add balsamic glaze, honey, or roasted pecans. Enjoy!
Notes
- Store in the fridge in an airtight container for 3 to 4 days.
- Reheat in the air fryer at 400°F for 3 to 4 minutes.
- Don’t freeze them once roasted. To freeze, boil, ice-bath, pat dry, and freeze before smashing.
Balsamic glaze, hot horseradish mustard, roasted pecans, honey, sriracha
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Veggie Sides
If you make these, leave a star rating and a comment below, especially if you were a sprout hater too. Tag @basicswithbails or #basicswithbails on Instagram or Pinterest so I can see how you topped yours.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
