Enjoy these simple and crispy Smashed Brussel Sprouts with parmesan cheese. They roast in your oven and make the perfect side dish for any meal.
Suitable for vegetarian and gluten free diets. Post includes Weight Watchers points.
Whether you’re a die-hard veggie lover or simply looking to add a new side dish to your meal rotation, you will love these crispy Smashed Brussel Sprouts with cheese. The recipe is ready in about 40 minutes and offers a medley of tastes and textures that will complement any meal.
Canned Brussels sprouts won’t hold a candle to these crispy Brussels sprouts. You’ll invest a little bit of time parboiling before roasting the sprouts until they are tender with crispy edges, but the work will be well worth the bit of additional effort.
This unique approach creates a wonderful contrast between the caramelized, crunchy exterior and the buttery-soft interior.
Just like my Brussels Sprout Air Fryer recipe, what sets this recipe apart is the incredible versatility it offers. Want a zesty kick? Sprinkle on some Parmesan and red pepper flakes before roasting. Craving a smoky twist? A drizzle of balsamic glaze and a touch of smoked paprika will do the trick. The flavor possibilities are as endless as your imagination.
Whether you’re seeking a delectable side dish to accompany a juicy steak, a plant based feast, or a delightful centerpiece for your next holiday meal, Smashed Brussels Sprouts are here to make your culinary dreams a reality.
Yeap, just like everyone’s favorite smashed potatoes, and thanks to their incredible taste and ease of preparation, these crispy Brussels sprouts are sure to be a crowd-pleaser.
Why Make This Smashed Parmesan Brussels Sprouts Recipe
- Made with a Unique Technique – The process of parboiling and smashing the sprouts before roasting creates a delightful contrast between the crispy exterior and the soft interior, resulting in a truly satisfying eating experience.
- It’s Quick and Easy – No need to spend hours in the kitchen. This recipe is straightforward and doesn’t require advanced cooking skills, making it perfect for both beginners and seasoned cooks.
- It’s Family Friendly – This recipe is a wonderful way to introduce Brussels sprouts in a form everyone will love.
Ingredient Notes
- Brussels Sprouts – Select fresh Brussels sprouts that are clean and trimmed. If you can’t find Brussels sprouts, you can also use small cabbage or broccoli florets for a similar texture and taste. You can also use frozen Brussels sprouts.
- Oil – Extra virgin olive oil adds a rich, luscious flavor and helps to crisp up the Brussels sprouts during roasting. If you prefer, use your favorite light, neutral-flavored oil or you can use melted butter.
- Salt and Black Pepper – The sea salt enhances the natural flavors of all the ingredients. Freshly ground black pepper adds a hint of spiciness and depth to the dish.
- Garlic Powder – This imparts a lovely garlicky essence to the dish without the need to mince or sauté fresh garlic. If desired, you can use minced fresh garlic as a substitution.
- Oregano or Dried Basil – Dried herbs add an aromatic herby flavor to the Brussels sprouts. Use a blend of Italian herbs for added complexity.
- Parmesan Cheese – Freshly grated Parmesan cheese provides a savory, cheesy punch that enhances the overall flavor profile. For a dairy-free option, you can use nutritional yeast or a dairy-free cheese alternative.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Crispy Smashed Brussel Sprouts
Get the complete ingredients list and instructions from the recipe card below.
- Preheat the oven to 425 degrees F / 220 degrees C.
- Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for about 10 minutes until tender.
- Drain the Brussels sprouts in a colander and place them in cold ice water to halt the cooking process. Drain again, then pat dry with paper towels to remove excess water.
- Add Brussels sprouts to a large bowl and season with oil, salt, pepper, garlic powder, dried herbs, and ¾ cup of Parmesan cheese. Toss to coat well.
- Spread the smashed sprouts on a baking tray and gently smash each of them with the help of a fork or a small glass.
- Roast for 25 minutes until crispy. Remove and sprinkle the remaining Parmesan cheese on top.
Making smashed Brussel sprouts is easy and fun!
Smashed Parmesan Brussel Sprout Expert Tips
- Look for firm, bright green Brussels sprouts without any signs of wilting or browning. Fresh sprouts will yield the best texture and flavor.
- Brussels sprouts with an even size will roast consistently and have a uniform texture. For larger brussel spouts, you may wish to cut them in half.
- Remove any loose or damaged leaves and trim the stem ends.
- Parboiling the Brussels sprouts softens them and allows for easier smashing. Be careful not to overcook; they should be tender but not mushy.
- Before smashing, be sure to drain and dry the Brussels sprouts thoroughly. Wet sprouts will not crisp up.
- To smash, gently press down on each parboiled sprout using a flat surface like a fork or the bottom of a glass.
- If a lot of water comes out of the sprouts when smashing, dry them again with paper towels.
- Check out some of my favorite things to use to make this recipe.
- Don’t skimp on seasoning and toss to coat them well.
- Preheating the roasting pan will help to achieve a crispy exterior right from the start.
- Arrange the smashed Brussels sprouts with some space between them on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispiness.
- About halfway through the roasting time, gently flip the Brussels sprouts to ensure even browning on both sides.
- Keep an eye on the Roasted Brussels sprouts as they roast to prevent them from burning. Cooking times can vary based on the size of the sprouts and the oven’s performance.
- For the best texture and flavor, serve the Smashed Brussels Sprouts right after roasting while they’re still crispy on the outside and tender on the inside.
- Check out my cooking skills section for tips and tricks to get the best out of your recipes.
Delicious Variations on Brussel Sprouts with Cheese
- Add a balsamic glaze – Drizzle balsamic vinegar glaze over the smashed Brussels sprouts during the last few minutes of roasting. The sweet-tart glaze will caramelize and enhance the flavors.
- Use fresh herbs and garlic – Instead of garlic powder and dried oregano or basil, use fresh minced garlic, thyme, and rosemary for a fragrant and earthy twist.
- Provide a spicy kick – Mix things up with a pinch of smoked paprika, cayenne pepper, or crushed red pepper flakes. These spices add depth and a touch of heat.
Prep And Storage
- Prep – Remove any loose or damaged leaves and trim the stem ends. Cut larger sprouts in half, if desired. Parboil until fork tender.
- Store – Keep in the refrigerator in an airtight container for up to 5 days.
- Freeze – Freezing the leftover Brussel sprouts with cheese is not recommended as they will become mushy when reheated.
- Reheat – Reheat in the microwave on medium heat or in a skillet on medium low heat.
Smashed Parmesan Brussel Sprout FAQs
While it is possible to use frozen Brussels sprouts for this recipe, they might not yield the same crispy texture as fresh ones. To use frozen sprouts, thaw, drain, and pat dry with paper towels before smashing and roasting.
Keep in mind that the results might vary. You also learn more about how to cook frozen brussel sprouts.
If you are wondering why Brussels sprouts won’t get crispy, it’s because there is too much moisture. For crispy Brussels sprouts, you must dry them completely after parboiling. You can drain them in a colander and then pat them dry with a paper towel.
To prevent Brussels sprouts from getting too mushy, make sure to not overcook them. Instead, boil until they are just tender, then immediately transfer them to an ice bath to stop the cooking process. Keep in mind that cooking time will vary based on the size of the Brussel sprouts.
To make vegan Brussels sprouts, you can swap out the Parmesan cheese for a dairy-free alternative like nutritional yeast or plant-based cheese. Use a vegan-friendly oil (such as olive oil) and omit any non-vegan ingredients to adapt the recipe.
To make crispy sprouts in advance, prepare the recipe up to the roasting step. Store in an airtight container in the refrigerator for up to 24 hours, and then roast them just before serving to ensure maximum crispiness.
To reheat these, place them on a baking sheet and warm them in a preheated oven at 350 degrees F / 175 degrees C for a few minutes until they’re heated through and regain some of their crispiness.
You can also reheat in the microwave on medium heat, or in a skillet on medium low heat.
Similar Recipes
Looking for more EASY, delicious, and flavorful Brussels sprout recipes? I’ve got you covered.
Serve Crispy Brussel Sprouts with:
Weight Watchers Points
There are 5 Blue Plan SmartPoints in one serving of this.
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Smashed Brussel Sprouts
Servings: 4
Calories: 235kcal
-
Preheat the oven to 425 degrees F / 220 degrees C.
-
Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for about 10 minutes until tender.
-
Drain the Brussels sprouts in a colander and place them in cold ice water to halt the cooking process.
-
Drain again then pat dry with paper towels to remove excess water.
-
Transfer the sprouts to a large bowl and season with oil, salt, pepper, garlic powder, dried herbs and ¾ cup of Parmesan cheese. Toss to coat well.
-
Spread the Brussels sprouts on a baking tray and gently smash each of them with the help of a fork or a small glass.
-
Roast for 25 minutes until crispy. Remove and sprinkle the remaining Parmesan cheese on top.
- Look for firm, bright green Brussels sprouts without any signs of wilting or browning. Fresh sprouts will yield the best texture and flavor.
- Brussels sprouts with an even size will roast consistently and have a uniform texture. For larger brussel spouts, you may wish to cut them in half.
- Remove any loose or damaged leaves and trim the stem ends.
- Parboiling the Brussels sprouts softens them and allows for easier smashing. Be careful not to overcook; they should be tender but not mushy.
- Before smashing, be sure to drain and dry the Brussels sprouts thoroughly. Wet sprouts will not crisp up.
- To smash, gently press down on each parboiled sprout using a flat surface like a fork or the bottom of a glass.
- If a lot of water comes out of the sprouts when smashing, dry them again with paper towels.
- Don’t skimp on seasoning and toss to coat them well.
- Preheating the roasting pan will help to achieve a crispy exterior right from the start.
- Arrange the smashed Brussels sprouts with some space between them on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispiness.
- About halfway through the roasting time, gently flip the Brussels sprouts to ensure even browning on both sides.
- Keep an eye on the Brussels sprouts as they roast to prevent them from burning. Cooking times can vary based on the size of the sprouts and the oven’s performance.
- For the best texture and flavor, serve the Smashed Brussels Sprouts right after
- Storage – keep in an airtight container inside the fridge for 5 days.
- There are 5 Blue Plan SmartPoints in one serving of this.
Calories: 235kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 1025mg | Potassium: 694mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1481IU | Vitamin C: 145mg | Calcium: 371mg | Iron: 3mg