Smashed Brussels Sprouts Recipe
This Smashed Brussels Sprouts recipe creates crispy, golden edges with tender centers! They’re tossed in olive oil, garlic powder, thyme and parmesan cheese for an irresistible vegetable side dish or appetizer!
If you’ve never been a fan of brussels sprouts, this recipe for Crispy Smashed Brussels Sprouts just might change your mind!
I ate half of them right off the sheet pan and had to refrain from eating more. Not that it would have been a bad thing, I just figured saving some for my husband was the right thing to do. 🙂
The cooking process for these brussels sprouts is similar to my crispy smashed potatoes. They’re boiled until just tender, dried thoroughly, then are tossed in olive oil, garlic powder, thyme and parmesan cheese.
The magic happens when they’re smashed on a sheet pan and roasted at high heat. This creates a larger surface area, resulting in ultra golden brown crispy tops and edges.
These make a special vegetable side dish, or they’re wonderful served as an appetizer with Greek yogurt ranch dressing!
Whatever way you decide to serve these, they’re guaranteed to disappear quickly. 🙂
Why you’ll love this recipe
- There’s nothing like crispy roasted vegetables, and these smashed brussels sprouts truly deliver.
- Smashing the brussels sprouts increases the surface area, which means maximum crispness.
- Parmesan cheese adds savory umami and helps form a crispy crust.
- They make a great vegetable side dish or appetizer served with your favorite dipping sauce.
Recipe ingredients
There are just a few ingredients in this easy smashed brussels sprouts recipe, and some can be changed up based on the spices, herbs, etc. that you have on hand.
- Brussels sprouts. You’ll need 1 lb. of fresh brussels sprouts for this recipe (or you can use more to easily scale it to feed a crowd!). The size of your brussels sprouts will determine the cooking time.
- Olive oil. The oil promotes browning and helps the spices and parmesan to adhere to the sprouts.
- Herbs and spices. I’ve used garlic powder and dried thyme here, but you can use lemon pepper, my homemade za’atar seasoning or cayenne pepper to add some spice.
- Parmesan cheese. Use freshly grated parmesan for the best flavor, or your favorite brand.
See the recipe card below for the full list of ingredients and quantities.
How to make smashed brussels sprouts
There’s nothing like crispy roasted vegetables, and this smashed brussels sprouts recipe takes things to new heights.
There are a few steps involved, but they’re very easy and they go quickly.
Pro tip: Cooking time will vary based on the size of your brussels sprouts. Check for doneness after 15 minutes and add more time as needed.
See the recipe card below for full instructions.
Recipe FAQs
Boiling them briefly ensures the Brussels sprouts are tender all the way through. It also prevents burning while roasting at high heat and helps create crispy edges when smashed.
They’re best served immediately for maximum crispness, but leftovers can be reheated in the oven or air fryer to restore crispiness.
Tips for Extra Crispy Brussels Sprouts
- Don’t overcrowd the pan—use two baking sheets if needed.
- Dry the Brussels sprouts well after boiling.
- Grate your own parmesan for better melting and flavor.
- Once smashed, drizzle with a bit more oil and parmesan cheese.
- For extra browning, finish with a quick broil (watch closely).
Serving suggestions
These smashed Brussels sprouts pair well with:
- Lemon garlic roasted chicken or pan seared steak.
- Lemon dijon baked salmon or chili lime grilled shrimp skewers.
- Holiday mains like dry brine roast turkey or slow cooker ham with maple glaze.
- Grain bowls or hearty salads.
- As an appetizer alongside green goddess dressing.
Recipe notes
- Pro tip: Cooking time will vary based on the size of your brussels sprouts. Check for doneness after 15 minutes and add more time as needed.
- Serve the brussels sprouts immediately as they lose their crispness fairly quickly.
- These make a great appetizer served with your favorite dip.
- Leftovers will not stay crispy, but they will keep in the refrigerator for 3-4 days.
More brussels sprouts recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Smashed Brussels Sprouts Recipe
Equipment
Ingredients
- 1 lb. brussels sprouts bottom stem trimmed and tough outer leaves removed; leave whole
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme sub with your favorite herbs
- 4 tablespoons grated parmesan cheese divided
Instructions
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil or a liner.
- Place the brussels sprouts in a pot. Fill with water to cover by 1" and bring to a boil on the stove top. Once boiling, reduce the heat to medium and cook for 5 minutes or until the tip of a knife is inserted easily into the sprouts. You want the brussels sprouts to be tender enough to smash but not too soft as they will be roasted in the oven.
- Drain the sprouts in a colander then place on a large dish towel. Dry the sprouts very well as wet sprouts will not crisp up in the oven.
- Place the olive oil, garlic powder, thyme, salt and pepper in a medium bowl and stir to combine. Add 2 tablespoons of the parmesan cheese and stir once more.
- Place the brussels sprouts on the prepared baking sheet. Using the bottom of a Mason jar or drinking glass, smash each sprout to create a large surface area. Brush a bit more olive oil over the top of each (there should be some left in the bowl that you tossed the sprouts in), then sprinkle the remaining parmesan cheese over the top of each.
- Bake for 20-25 minutes or until the tops are golden and crispy. Begin checking for doneness after 15 minutes as all oven temperatures vary. Serve immediately and enjoy!
Notes
- Pro tip: Cooking time will vary based on the size of your brussels sprouts. Check for doneness after 15 minutes and add more time as needed.
- Serve the brussels sprouts immediately as they lose their crispness fairly quickly.
- These make a great appetizer served with your favorite dip.
- Leftovers will not stay crispy, but they will keep in the refrigerator for 3-4 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
