Crispy Smashed Brussels Sprouts with Parmesan & Garlic
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).
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.
Notes
Use small sprouts for best results. Pat dry well, don’t overcrowd the pan, and flip halfway for even crisping. Great with Dijon, Caesar, or garlicky aioli for dipping.