Smashed Brussels sprouts have become a staple at dinner tables for good reason. They combine the nutty flavors of roasted Brussels sprouts with the crispy satisfaction you get from perfectly cooked potatoes. The method transforms this humble vegetable into a golden, crunchy, savory side that wins over even the staunchest skeptics. From the irresistible caramelized edges to that layer of bubbling cheese, smashed Brussels sprouts add a burst of flavor and texture to any meal.
Below, you’ll find a guide that covers every step—from shopping for the best sprouts to serving up the finished dish. Pick up a bag of fresh Brussels sprouts and let’s create a crowd-pleaser that blends comfort and nutrition.
Why Smashed Brussels Sprouts Earn a Spot at the Table
Roasting Brussels sprouts was already an upgrade, but smashing takes them to another level. This technique flattens each sprout, increasing the amount of surface that gets crisp in the oven. The result: more crunch, more caramelization, more flavor.
Main Benefits
- Maximized Crispiness: Smashing exposes more of the sprout’s surface, promoting even browning and maximum crunch.
- Bold Flavors: Roasting highlights their earthy, subtly sweet taste, while seasoning and cheese boost them with savory richness.
- Simple Ingredients: You only need Brussels sprouts, olive oil, cheese, and basic spices for a memorable side dish.
- Flexible Pairing: Serve alongside roasted chicken, steak, baked salmon, or as part of a holiday feast.
Ingredients You’ll Need
Choosing the right ingredients sets you up for crispy, cheesy success. Here’s everything you’ll need:
| Ingredient | Function |
|---|---|
| Brussels sprouts | Main vegetable; turns tender and sweet when roasted |
| Olive oil | Helps sprouts crisp up and prevents sticking |
| Parmesan cheese | Adds a salty, nutty flavor and forms a golden crust |
| Mozzarella cheese | Optional; provides gooey texture beneath Parmesan |
| Garlic powder | Enhances depth and aroma |
| Onion powder | Adds sweetness and complexity |
| Red pepper flakes | Optional; delivers subtle heat |
| Sea salt | Draws out natural flavors |
| Black pepper | For a mild bite |
Tip: Use freshly grated cheeses for the best melt and crisp.
Step-by-Step: How to Make Smashed Brussels Sprouts
This section walks you through the process in easy-to-follow steps, tackling everything from boiling to smashing.
1. Prep the Oven and Sprouts
- Preheat your oven to 425°F.
- Line a large baking sheet with parchment paper or foil.
- Rinse and trim the Brussels sprouts, removing any yellow or loose leaves. Aim for sprouts of similar size for even cooking.
2. Boil for Tenderness
- Fill a large pot with salted water and bring to a boil.
- Add the Brussels sprouts and cook for 8 to 10 minutes, until just fork-tender and bright green.
- Drain immediately, then plunge the sprouts into a bowl of ice water to stop cooking. This keeps them from becoming too soft and preserves their vibrant color.
3. Dry and Season
- Drain again and pat the sprouts dry with a clean kitchen towel or paper towels. Any excess moisture leads to sogginess, so thorough drying is key here.
- In a large bowl, toss the sprouts with olive oil, garlic powder, onion powder, sea salt, black pepper, and red pepper flakes (if using).
4. Smash
- Arrange the sprouts on the lined baking sheet in a single layer, leaving space between each one.
- Use the flat bottom of a sturdy glass, measuring cup, or mason jar to press each sprout until it’s about half an inch thick. Don’t smash too hard—the sprouts should hold together but be flattened enough to maximize crispy edges.
5. Roast for Texture
- Roast in the oven for 10 minutes.
- Remove from the oven, gently flip each sprout with a spatula, and sprinkle generously with shredded Parmesan and mozzarella.
- Roast another 10 to 15 minutes until the cheese is golden and the edges are crispy.
6. Serve
- Sprinkle with extra Parmesan or a pinch of fresh herbs if desired.
- Serve fresh from the oven for maximum crunch.
Tips for the Best Smashed Brussels Sprouts
To ensure your Brussels sprouts come out crisp and cheesy every time, keep these tips in mind:
Even Sizing
Uniform-sized sprouts cook and smash evenly. If you end up with a mix of large and small, halve the big ones before boiling.
Brief Boil
You want the sprouts fork-tender but not mushy. Overcooking will make them fall apart during smashing.
Pat Dry
Moisture is the enemy of crispiness. Lay the cooked sprouts on a towel for a few minutes before seasoning.
Cheese Selection
Freshly grated cheese melts best and burns less. Pre-shredded cheese sometimes contains anti-caking agents that affect texture.
No Crowding
Space the sprouts apart on the tray. If needed, roast in batches—overlapping causes them to steam instead of roast.
Smash with Care
The goal is to flatten, not obliterate. If they break apart entirely, try pressing with less force next time.
Variations and Serving Suggestions
Once you’ve mastered the classic, you can play with flavors to suit different meals.
- Lemon Zest: Add grated lemon zest before serving for a bright, zesty kick.
- Balsamic Drizzle: A thin stream of balsamic reduction after roasting brings tang and sweetness.
- Herb Finish: Toss with fresh chopped parsley or chives for added freshness.
- Smoky Note: Sprinkle smoked paprika with the spices for more depth.
Pair smashed Brussels sprouts with:
- Roast meats: chicken, beef, or pork
- Fish dishes: baked salmon, cod, or shrimp
- Vegetarian mains: grain bowls, risotto, or pasta
They also make a satisfying snack with a simple yogurt dip or aioli.
Storage and Reheating
While these are best enjoyed straight from the oven, leftovers can be stored and revived with a few tricks:
Storing
- Allow the Brussels sprouts to cool to room temperature.
- Store in an airtight container in the fridge for up to three days.
Reheating
- For crispy results, reheat in a 350°F oven or toaster oven for 10 minutes.
- An air fryer also works well—heat for 5 to 7 minutes until sizzling.
- Avoid microwaving; sprouts will steam and lose their crunch.
Note: Freezing is not recommended, as the texture becomes mushy when thawed.
Troubleshooting: Getting It Just Right
Even simple recipes have a few stumbling blocks. Here’s how to solve the most common problems:
| Problem | Solution |
|---|---|
| Sprouts aren’t crispy | Make sure they’re dry; spread them out; use convection if you can |
| Cheese burns | Add cheese after flipping and watch closely near the end |
| Mushy texture | Boil for less time; smash gently; roast long enough |
| Uneven cooking | Use similar-sized sprouts; halve larger ones |
Nutrition and Health Benefits
Brussels sprouts are nutrient-dense and deliver fiber, vitamins C and K, and antioxidants. Roasting them with a touch of olive oil and cheese balances health with flavor, making this dish as wholesome as it is tasty.
With their crispy edges and gooey cheese, smashed Brussels sprouts bridge comfort food with everyday nutrition. The recipe is forgiving, flexible, and quick to prepare. Tweak the seasoning, layer on the cheese, and smash to your heart’s content. This is the kind of side that’s as welcome at cozy weeknight meals as it is at festive holiday suppers—a simple pleasure that satisfies every time.
Smashed Brussels Sprouts
These quick and easy smashed Brussels sprouts are the holiday side dish you never knew you needed. They’re crispy. They’re cheesy. They’re impossible to resist.
Ingredients
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 2 lbs Brussels sprouts, trimmed and cleaned
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 cup shredded mozzarella
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!