Smashed Brussels sprouts are a great way to embrace Brussels sprouts. Tossed with parmesan, garlic, and salt, they're crispy, tender, and delicious!
Like many people, I fell in love with smashed potatoes several years ago. The concept was simple: par-cook the potatoes so that they are tender enough for you to smash on a sheet pan. Then drizzle them in oil and salt and bake so every bite is a mix of the crispy, salty edges and creamy, tender potato flesh.
Once I had that technique down, I used it again and again during the many dinners I made in my 10+ year career as a personal chef. Always a winner! I was determined to figure out what else I could give the smashed treatment to—and guess what, these brussels sprouts are it! Same technique, and the same delicious, crowd-pleasing results. These were especially a hit with my clients looking for low-carb sides. And I’ve got all the details for you below.
Why Make This Smashed Brussels Sprouts Recipe
- Easy Two-Step Process: First you steam the sprouts until just barely tender, then drain, dry, and toss with olive oil, garlic powder, salt, and parmesan cheese. Smash onto a sheet pan and bake!
- Crispy and Tender, Never Soggy! Overcooked, mushy Brussels sprouts are the worst! With this recipe, you get a crispy, salty exterior with a tender middle. And, you'll find that some of the outer leaves of the sprouts fall off when you smash them. Perfect for snacking on like tiny kale chips.
- Good for Make-Ahead: Because this recipe uses a two-step process, you can prep all of your ingredients and steam the sprouts well in advance. Then all that's left at dinner time is roasting!
Ingredients Needed for Crispy Smashed Brussels Sprouts
This dish requires only 5 ingredients:
- Brussels Sprouts: Look for sprouts either still on their thick stalk or already taken off the stalk. You want heads with the leaves tightly packed together and no insect damage.
- Parmesan Cheese: Whenever possible, grate your own parmesan cheese from a block rather than buying the pre-grated variety. The taste is always better. You could also try Romano or Asiago cheese with this recipe.
- Garlic Powder and Salt: You could combine these two into one ingredient by using garlic salt. Also, feel free to leave out the garlic powder if you are not a fan of garlic. Try adding some cracked black pepper instead.
- Olive Oil: No need to spend money on a fancy olive oil for this dish. Use virgin, extra-virgin, or even light olive oil. Anything will work!
How to Make Smashed Brussels Sprouts with Parmesan
First, preheat your oven to 450 degrees Farenheit or 230 degrees Celsius. Rinse 1 pound of Brussels sprouts and drain in colander. Trim sprouts by cutting off the end of each one, and peeling off any outer leaves that are dirty or very bruised. They should come off easily after you have cut off the bottom.
Place the cleaned and trimmed sprouts in a large microwave-safe bowl. Add a splash or two of water and cover with plastic wrap.
Poke a few holes in the wrap and steam for 2 minutes. Give it a toss or a stir, and steam for another 2 minutes. They will be bright green when done and just barely tender.
Drain sprouts and pour onto a clean kitchen towel. Dry very well with the towel, and put into a bowl. Add 2 tablespoons olive oil, 1 tablespoon grated parmesan cheese, ½ teaspoon garlic power, ½ teaspoon salt, and toss.
Then lay the sprouts out in one layer on a parchment paper-lined baking sheet. Using a sturdy jar or glass, press down on each sprout and flatten. If some of the sprouts are a bit undercooked and don’t flatten much, that’s fine. They will still crisp up nicely in the oven.
Put sheet pan into the oven and bake for 10 minutes. Sprinkle on remaining 1.5 tablespoons of parmesan cheese, and bake for another 5 minutes, until Brussels sprouts are browned and crispy. Remove from oven.
Let cool slightly but serve hot, with extra parmesan cheese and lemon wedges.
Smashed Brussels Sprouts Recipe Variations & Substitutions
This is a base recipe that lends itself to lots of different flavor options. Try different types of cheeses, like Romano or Asiago or even Cheddar or Gruyere. You also leave off the cheese if you like. Try replacing it with some nutritional yeast for a vegan or non-dairy version of this recipe. You can also play around with different spices. Using some crushed red pepper will add heat, or try a little bit of chili powder or smoked paprika. Finally, try drizzling them with some balsamic vinegar, or sprinkling with lemon juice after roasting.
Serving Suggestions for Crispy Brussels Sprouts
This brussels sprouts side dish is the perfect complement to all sorts of main courses. Try it on the side of this Pasta Alfredo or these Baked Stuffed Shrimp. This Black Garlic Chicken dish would also be fantastic with these sprouts on the side. You might want to pair them with another side like these Roasted Turnips or Baguette Garlic Bread. And of course, these brussels sprouts would be great on your holiday table. Double the recipe, and serve with the rest of your Thanksgiving or Christmas feast!
How to Store Smashed Brussels Sprouts
Leftover sprouts will keep in the refrigerator for 3-4 days, but the texture will not be the same. Best eaten the day they are made!
How to Reheat Crispy Brussels Sprouts
If you do have leftovers and want to reheat them, the best way to bring back some of their crunch is to put them back into a hot oven (425° or higher) or put them into an air fryer. Watch closely so that they crisp up but do not burn.
Smashed Brussels Sprouts Recipe FAQs
Because this is a two-step recipe, you can definitely get a head start if you want to make it in advance. You can clean, trim, and steam the Brussels sprouts. When they are finished steaming, pour into a colander and run cold water over them so that they don’t continue to cook.
Pat dry with a kitchen towel and put in the refrigerator until you’re ready to finish the recipe. You can also prep the grated Parmesan and spice mixture in advance. You may need to add a minute or two to the cooking time if your sprouts are just out of the fridge.
We call them Brussels sprouts because an area near Brussels, Belgium takes credit for first cultivating them. They may have been grown there as early as the 13th century, but definitely by the 16th century.
They later became popular in the Netherlands, which is now the largest producer of Brussels sprouts. Many people refer to them as “Brussel sprouts”, dropping the “s” in Brussels, but that is incorrect. The grammar police thank you for your attention to this matter.
Brussels sprouts are part of the Brassica family, including kale, broccoli, cabbage, and cauliflower. Like many green vegetables, Brussels sprouts are low-calorie but are packed with nutrients. In particular, they are high in fiber, protein, vitamin K, and vitamin C.
Brussels sprouts also have high levels of antioxidants, which may help lower the risk of chronic disease and protect against cancer. They are also a good source of Omega-3 fatty acids, which are more commonly found in fish and seafood. As a result, Brussels sprouts are great for vegetarians and vegans who may be looking for plant-based sources for omega-3s!
👩🍳 Expert Tips
The correct timing for steaming your sprouts will vary depending on their size. If you have very small sprouts, start with only 3 minutes total. If you have large sprouts, you may need to add 30 seconds to cook time. Err on the side of not being tender enough, as overcooked Brussels sprouts are not very appetizing.
The key to this recipe is a hot oven. The high temperature is needed to roast the sprouts so that they brown and crisp up quickly. Cooking at a lower temperature will take longer to brown the edges, while overcooking the sprouts in the process.
Like many of its brassica brethren, Brussels sprouts are a cold-weather crop. They are best between September and mid-February, depending on region. Generally they are first picked after the first frost and continue to grow through the beginning part of winter.
If you’re lucky enough to find Brussels sprouts right after a frost, jump on them—the frost results in a sweeter sprout. This timing makes this Smashed Brussels Sprouts recipe perfect for holiday meals—for ideas on what to serve them with, see my post on Non Traditional Holiday Dinner Recipes You'll Love.
Other Vegetable Side Dishes
Love this smashed Brussels sprouts recipe and looking for other delicious vegetable side dishes? Here are some of my favorites!
If you're looking to try something new, don't miss my recipes for Roasted Romanesco Broccoli, White Asparagus Mimosa and White Asparagus Roquefort Gratin.
If you try this recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Crispy Smashed Brussels Sprouts with Parmesan
Ingredients
- 1 pound Brussels sprouts (450g)
- 2 tablespoons olive oil
- 2 ½ tablespoons parmesan cheese, divided, plus more for serving (15g)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- lemon wedges to serve
Instructions
- Preheat oven to 450 degrees Farenheit or 230 degrees Celsius.
- Rinse sprouts and drain in colander.
- Trim sprouts by cutting off end of each one, and peeling any outer leaves that are dirty or very bruised. They should come off easily after you have cut off the bottom.
- Place the cleaned and trimmed sprouts in a large microwave-safe bowl. Add a splash or two of water and cover with plastic wrap. Poke a few holes in the wrap and steam for 2 minutes.
- Give it a toss or a stir, and steam for another 2 minutes. Total time will depend on size of sprouts—if you have very small sprouts, start with only 3 minutes total. If you have large sprouts, you may need to add 30 seconds to cook time. They will be bright green when done and just barely tender. Err on the side of not being tender enough, as overcooked Brussels sprouts are not very appetizing.
- Drain sprouts and pour onto a clean kitchen towel. Dry very well with the towel, and put into a bowl.
- Add olive oil, 1 tablespoon parmesan cheese, garlic power, and salt, and toss.
- Then lay the sprouts out in one layer on a parchment paper-lined baking sheet.
- Using a sturdy jar or glass, press down on each sprout and flatten.
- Put sheet pan into the oven and bake for 10 minutes.
- Add remaining 1 ½ tablespoons of parmesan cheese, and bake for another 5 minutes, until Brussels sprouts are browned and crispy.
- Remove from oven.
- Let cool slightly but serve hot, with extra parmesan cheese and lemon wedges.
Notes
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Heidi | The Frugal Girls says
I loved your tips for avoiding soggy brussels sprouts, and finishing these with a little extra parmesan cheese and some lemon juice sounds absolutely fabulous!
Chef Molly says
Yes, sometimes it's the little things that take a dish over the top!
Jeff the Chef says
I'm a huge fan of Brussels sprouts, and have never had them smashed. It sounds delicious.
Donna Bartlett says
I fixed these Brussels sprouts for dinner tonight and they were delicious. The recipe was so easy to follow.