Crispy Parmesan Smashed Brussels Sprouts
Brussels sprouts boiled, smashed flat, and roasted with olive oil and parmesan.
In a nutshell: This authentic american crispy parmesan smashed brussels sprouts comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These crispy smashed Brussels sprouts are a total game-changer. Smashed flat and roasted with olive oil, garlic, and plenty of Parmesan cheese until they develop golden, lacy edges.
Key Equipment
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Chef's Pro-Tips
- Don't Overboil: Pull the sprouts at 10 minutes when just fork-tender. Overboiled sprouts fall apart into mush when smashed instead of flattening into discs that crisp up.
- Cheese After the Flip: Add the Parmesan only after flipping, as the recipe directs. It lands on the hot top side and forms a golden crust instead of scorching against the pan.
Ingredients
3
servings
-
1 lb fresh brussels sprouts, trimmed
-
2 tbsp olive oil
-
½ cup parmesan cheese, finely grated
-
½ tsp garlic powder
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Step-by-Step Instructions
Boil Sprouts
Bring a large pot of salted water to a rolling boil. Add the trimmed Brussels sprouts and boil for 10 minutes until tender enough to be easily pierced with a fork. Drain and let cool slightly.
Smash and Season
Preheat your oven to 425°F (220°C). Place the sprouts on a parchment-lined baking sheet. Use the flat bottom of a heavy glass or mug to press each sprout flat into a disc. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
Bake and Crisp
Flip the sprouts, sprinkle them generously with grated Parmesan cheese, and roast for 15-20 minutes until they are crispy and the cheese forms a golden crust. Serve hot with a dip.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes. Boiling for 10 minutes makes them tender enough to smash flat without falling apart. Raw sprouts just crack instead of flattening.
Press each into a flat disc with the bottom of a heavy glass. Flatter means more surface area touching the pan, which means crispier edges.
They are best fresh from the oven. To reheat, use a hot oven so the parmesan crust re-crisps; the microwave makes them soggy.
The cheese goes on the top side so it forms a golden, lacy crust during the 15-20 minute roast instead of burning on the pan.
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