Golden brown, crispy edges… tender centers… garlicky parmesan crust… these smashed Brussels sprouts are pure magic. Whether you’re roasting them for Thanksgiving or munching them straight from the pan on a Tuesday night, this easy recipe is one you’ll want to make again (and again).
Table of Contents
Why You’ll Love These Smashed Brussels Sprouts
You know those veggies that get eaten before the main dish hits the table? Yep, these are it.
They’re crispy like fries, full of flavor, and somehow feel indulgent and wholesome all at once. Plus, with just a few pantry staples, you get a side dish that’s fancy enough for a dinner party and chill enough for a Netflix night.
Ingredients You’ll Need
Key Ingredients:
- 2 pounds Brussels sprouts look for small to medium ones for best results
- 3 tablespoons olive oil helps with that glorious crisp
- ¼ cup grated parmesan adds salty, cheesy crunch
- 1 teaspoon garlic powder for depth and flavor
- Kosher salt and black pepper, to taste
Optional Add-ins:
- Crushed red pepper for a kick
- Lemon zest for brightness
- A drizzle of balsamic glaze or honey to finish
- Dipping sauces like Dijon, Caesar, or garlicky aioli? Yes please.
How to Make Smashed Brussels Sprouts
1. Steam ’em until tender
Pop your trimmed Brussels sprouts into a shallow dish with a splash of water and microwave for 7 10 minutes. You want them fork-tender but not mushy. Drain and let cool slightly.
2. Toss with flavor
In a bowl, combine the sprouts with olive oil, parmesan, garlic powder, salt, and pepper. Get in there with your hands if you like they deserve the love.
3. Smash like a pro
Arrange the sprouts on a lined baking sheet. Use a flat-bottomed glass or measuring cup to gently press each one until about ½ inch thick. It’s oddly satisfying.
4. Roast to crispy bliss
Bake at 425°F for 15 20 minutes, flipping halfway through so both sides get golden and crisp. You’ll know they’re ready when the edges are browned and irresistible.
Tips for the Best Crispy Brussels Sprouts
- Use small sprouts they crisp better and smash easier
- Pat dry well moisture is the enemy of crisp
- Don’t crowd the pan give each sprout room to breathe
- Flip halfway even browning is key
Easy Variations & Swaps
Make it dairy-free or vegan
Swap the parm for nutritional yeast or skip it entirely and up the spices.
Want more flavor?
Sprinkle smoked paprika, drizzle garlic butter, or top with lemon zest right out of the oven.
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the oven or air fryer to bring back that crisp avoid the microwave
- They make a great snack the next day (seriously, try them cold!)
FAQs About Smashed Brussels Sprouts
Can I make these ahead of time?
Yes! You can steam and season the sprouts in advance. Just smash and roast when you’re ready.
What’s the best way to reheat them?
Use a hot oven (425°F) or air fryer for a few minutes to bring the crisp back.
Can I use frozen Brussels sprouts?
You can just steam them fully, pat very dry, and follow the same steps. They may be a little softer, but still tasty!
Try these smashed Brussels sprouts once and they’ll become a regular in your kitchen. Whether you’re serving them for a crowd or sneaking bites from the pan, they never disappoint.
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Crispy Smashed Brussels Sprouts with Parmesan & Garlic
Ingredients
- 2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/4 cup grated parmesan
- 1 teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
- Optional: crushed red pepper lemon zest, balsamic glaze, honey
Instructions
- Place trimmed Brussels sprouts in a shallow dish with a splash of water. Microwave for 7–10 minutes until fork-tender. Drain and let cool slightly.
- In a bowl, toss sprouts with olive oil, parmesan, garlic powder, salt, and pepper.
- Arrange on a lined baking sheet. Gently smash each sprout to 1/2 inch thickness using a flat-bottomed glass or measuring cup.
- Bake at 425°F for 15–20 minutes, flipping halfway, until golden and crispy.