These quick and easy smashed Brussels sprouts are the holiday side dish you never knew you needed.
They’re super crispy, oh-so-cheesy, and pretty much impossible to resist.
Between the caramelized edges, tender centers, and golden-brown cheese crust, each bite is better than the last.
Trust me, they’ll convert even the strongest skeptics!
Why You’ll Love These Smashed Brussels Sprouts
Perfectly Crispy Texture: The smashing technique creates maximum surface contact with the pan. This gives you incredibly crispy edges and caramelized bottoms, delivering an addictive crunch with every bite.
Cheesy Goodness: The mix of Parmesan and mozzarella cheese enhances the savory taste and gives them a gooey layer under the crispy cheese crust.
Simple Prep: With just a few basic ingredients and a straightforward boil-smash-roast method, this recipe transforms an ordinary vegetable into a showstopping side dish.
Versatile Pairing: Smashed Brussels sprouts pair well with a wide range of main dishes, from Thanksgiving roast turkey to a simple weeknight steak dinner.
Ingredients
- Brussels Sprouts: These miniature cabbage-like vegetables become tender on the inside and crispy on the outside when smashed and roasted, developing a naturally sweet and nutty flavor.
- Olive Oil: A heart-healthy oil that helps create a crispy exterior while preventing the sprouts from sticking to the pan.
- Parmesan Cheese: This aged Italian cheese adds a salty, umami flavor and creates a crispy, golden crust.
- Mozzarella: An optional addition that makes these sprouts ultra cheesy.
- Seasonings: Use a simple blend of garlic powder, onion powder, red pepper flakes, and sea salt to enhance the natural taste of the Brussels sprouts.
How to Make Smashed Brussels Sprouts
I’ve been on a mission to convert Brussels sprouts haters, and these smashed beauties are my secret weapon!
This side dish frequently steals the spotlight at my dinner table, combining simplicity with incredible flavor.
Check out the easy steps:
1. PREHEAT the oven to 425°F. Line a large baking sheet with parchment paper. Prepare an ice bath and set aside.
2. BOIL salted water in a large pot. Add sprouts and cook for 8–10 minutes until bright green and tender.
3. DRAIN the sprouts, then submerge in the ice bath. Once mostly cooled, drain again and pat completely dry with paper towels.
4. TOSS the sprouts with olive oil, garlic powder, onion powder, salt, and red pepper flakes (if using). Spread in a single layer on the baking sheet.
5. FLATTEN the sprouts into disks using the bottom of a glass or mason jar. Work in batches if needed to avoid crowding.
6. ROAST for 10 minutes. Remove, flip each sprout, and sprinkle with mozzarella and Parmesan.
7. RETURN to the oven and roast for 10–15 minutes, until edges are golden and the cheese is melted and crisp.
8. GARNISH with extra Parmesan. Serve immediately and enjoy!
Tips For the Best Smashed Brussels Sprouts
My top tip: don’t skip the red pepper flakes – that subtle heat takes these from delicious to absolutely irresistible.
Other than that, I only have a few more key things to keep in mind.
- Even sizing. Try to get Brussels sprouts that are similar in size to ensure even cooking and smashing. Cut in half any large sprouts.
- Fresh cheese. Use freshly grated Parmesan and mozzarella for the best flavor and texture.
- Boil briefly. The sprouts should only be partially cooked. If you boil them for too long, they’ll go mushy.
- Dry thoroughly. After boiling, drain well and pat the Brussels sprouts completely dry to ensure they become crispy when roasted. I like to lay them on a clean kitchen towel while the oven preheats.
- Single layer. If you overcrowd the tray, the sprouts will steam rather than roast. Work in batches or use two trays to give them room if needed.
- Smash gently. Use a sturdy glass or jar to gently flatten the sprouts. They shouldn’t be too thin, or they’ll just fall apart.
- Cheese last. Add the cheeses after flipping. This lets each side get crispy and will keep it from burning.
How to Store
Like any good veggie recipe, this one is best enjoyed right away, while they’re still crisp.
They longer these sit, the soggier they’ll become.
Having said that, you can store leftovers if you have them. You just need to know how to reheat them properly for the best results.
To Store: Place cooled smashed Brussels sprouts in an airtight container and refrigerate for 2-3 days.
To Reheat: Warm leftovers in the oven or air fryer at 350°F until hot and crispy, about 10 minutes.
Note: I don’t recommend freezing smashed sprouts as they will turn mushy after thawing.
More Delicious Brussels Sprouts Recipes to Try
Maple-Roasted Brussels Sprouts
Caramelized Brussels Sprouts
Honey Sriracha Brussels Sprouts
Roasted Brussels Sprouts
Smashed Brussels Sprouts
8
servings10
minutes45
minutes154
kcalThese quick and easy smashed Brussels sprouts are the holiday side dish you never knew you needed. They’re crispy, cheesy, and impossible to resist.
Ingredients
2 lbs Brussels sprouts, trimmed and cleaned
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes, optional
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl and set aside.
- Bring a large pot of salted water to a boil. Add the sprouts and cook for 8-10 minutes, until they are bright green and just tender.
- Drain the cooked sprouts quickly, then submerge in the ice bath. When mostly cooled, drain again and pat the sprouts completely dry with paper towels. (Drying is crucial for crispiness.)
- In a large bowl, toss the dried Brussels sprouts with olive oil, garlic powder, onion powder, sea salt, and red pepper flakes (if using). Spread the coated sprouts on the baking sheet in a single layer.
- Using the bottom of a glass or mason jar, gently press down on each sprout to flatten them into disk-like shapes. If needed, work in batches so the sprouts aren’t crowded on the tray.
- Roast for 10 minutes. Then, remove the baking sheet, flip each sprout, and sprinkle evenly with the mozzarella and Parmesan cheese.
- Return the sprouts to the oven and roast for an additional 10-15 minutes, until the edges are golden brown and crispy and the cheese is melted and slightly crisp.
- Remove from the oven and garnish with extra Parmesan cheese. Serve immediately and enjoy!
Notes
- Keep an eye on the roasting time, as ovens vary. Check on them after 20 minutes total.
- The key to extra crispy sprouts is ensuring they’re completely dry before roasting. If needed, lay them on a clean kitchen towel and leave to dry for 30 minutes before patting with paper towels.
- Use freshly grated Parmesan and mozzarella for the best flavor and texture.
