This easy smashed Brussel sprouts recipe makes the perfect snack, appetizer, or side.
Holly’s Smashing Highlights
- Flavor: Crispy, cheesy smashed Brussel sprouts are roasted under a tangy and savory Parmesan topping with bistro flair and flavor.
- Skill Level: Sheet pan recipes are super easy to make with just 3 ingredients. And cleanup is a cinch!
- Swaps: Use keto breadcrumbs for a dairy-free recipe.
- Time-Saving Tip: For quick dinner prep, make up to a day in advance and reheat in the air fryer or under the broiler so the tops get crispy again.
Simply Smashing Ingredients
- Brussel Sprouts: Look for heavy and whole Brussel sprouts. Peel any wilted or torn leaves away. If using frozen brussels, thaw first before using.
- Seasonings: This recipe only requires a little oil, salt, pepper, and cheese to enhance the earthy flavor of Brussels sprouts.
- Cheese: Tangy Parmesan melts into a crispy topping on Brussel sprouts!
Sprout Spin-Offs
- Swap out the oil for bacon drippings for a smoky flavor. Switch up the seasonings to match the menu! Try a zesty southwestern blend, or a simple garlic and herb blend.
- No parmesan? A sprinkle of feta, blue cheese, cheddar, or Monterey Jack will also do.
- Garnish smashed Brussel sprouts with bacon bits or toasted slivered almonds for an elegant touch.
- Try roasting them with cauliflower or broccoli florets for a delicious vegetable medley.
Smashed Sprout Secrets
- Don’t trim ends too much or you will lose too many leaves.
- Choose sprouts that are equal in size so they cook uniformly, and boil until just soft enough to smash. If they are too firm and they will not flatten, too soft and they will fall apart.
- Pat sprouts dry before smashing for maximum crispness. To flatten, use a glass or measuring cup for even pressure which flattens without tearing.
- Space sprouts out so hot air can circulate and crisp the edges.
- Make these brussels up to a day in advance and reheat under the broiler or in an air fryer.
Serving and Storing Sprouts
- All-purpose smashed Brussel sprouts go with anything! The oven does double duty when you bake them with parmesan chicken or bacon-wrapped pork chops.
- Store leftover smashed Brussel sprouts in an airtight container in the refrigerator for up to 4 days. Freeze portions in a zippered bag for up to a month.
- Chop up leftovers and add to a salad or low-carb wrap. Reheat them in the air fryer or under the broiler with a sprinkle of fresh parmesan.
Delicious Roasted Vegetables
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Smashed Brussel Sprouts
Crispy and cheesy Brussels sprouts are oven roasted with olive oil and Parmesan cheese.
Equipment
Ingredients
- 1½ pounds Brussels sprouts
- 1 tablespoon olive oil
- ½ cup Parmesan cheese shredded, divided
- ½ teaspoon salt or more to taste
- ⅛ teaspoon pepper or more to taste
Instructions
- Preheat oven to 425°F. Bring a large pot of salted water to a boil.
- Wash Brussels sprouts and trim ends. Cut in half if they are large. Add to pot and boil for 8-10 minutes until bright green and tender all the way through. Drain well.
- In a bowl, toss boiled Brussels sprouts with olive oil, ¼ cup of Parmesan cheese and salt and pepper. Spread evenly onto a roasting pan.
- Use a glass or ramekin to flatten the Brussels sprouts. Sprinkle with remaining Parmesan cheese. Bake for 15-20 minutes until cheese is golden.
Notes
- Leftover smashed Brussels sprouts will keep in an airtight container in the refrigerator for up to 4 days.
- Recrisp them under the broiler or in an air fryer.
- Freeze in a freezer bag for up to 4 weeks and thaw in the refrigerator before reheating.
Nutrition Information
Calories: 102kcal | Carbohydrates: 10g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 356mg | Potassium: 449mg | Fiber: 4g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 96mg | Calcium: 147mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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