If you thought you didn’t like Brussels Sprouts, think again. These Smashed Brussels Sprouts are crispy, cheesy and out right DELICIOUS!
I confess – I was a sprout non-believer for a very long time. Longer than I care to admit. However, this recipe was the gateway to my sprout-believing. Admittedly my experience of sprouts up until then was just plain boiled, which nobody likes (not sorry). But smashed and roasted sprouts offer a FAR tastier experience. Follow me…
Preparing Brussels Sprouts
This is a very simple recipe, in fact the most time consuming part is trimming the sprouts, and even that’s a pretty quick process.
How do you trim Brussels Sprouts?
It’s a really simple 2 step process:
- Stem – Slice off the very tip of the sprout (the firm stem and the end).
- Leaves – Gently remove and discard any loose or discoloured leaves.
What you’re left with should be a slightly smaller, but cleaner and more compact brussels sprout.
Process shots: trim stem (photo 1), discard loose/discoloured leaves (photo 2).
Boiling Brussels Sprouts
Don’t panic, this process is just to part-cook them. You essentially just need to get the sprouts soft enough so they’re able to be smashed. Don’t over boil otherwise the sprouts will turn to mush and won’t get crispy. They should be just about fork tender, but firm enough the leaves aren’t falling off in the pot.
Can I steam them instead?
Yep! Like I said, this process is simply to get them soft enough so they can be smashed, so steam away if you’d prefer!
Process shots: add sprouts to salted boiling water (photo 1), boil until fork tender then steam dry (photo 2).
Making Smashed Brussels Sprouts
Alright, here’s where the fun begins. Before we smash the sprouts, we’re just gonna coat them in a little oil and seasoning (salt, pepper, garlic powder).
How do you smash brussels sprouts?
I find it easiest with an empty jar, but a cup or mug will do the trick. You’ll want to one by one smash them until level thickness, ensuring they don’t break apart.
Space them out
Once you’ve smashed the sprouts it’s important to give them room to breathe. Space them out otherwise they steam on each other and won’t crisp up.
Parmesan roasted brussels sprouts
One of the key ingredients here is parmesan. By sprinkling the smashed sprouts with parmesan you not only add flavour, but it also helps them crisp up as they bake.
Process shots: coat sprouts in oil and seasoning (photo 1), smash (photo 2), space out (photo 3), sprinkle with parmesan (photo 4).
Serving Smashed Brussels Sprouts
Once they’re deep golden and lightly charred, I usually let them rest for a couple of mins to allow them to crisp up a little more. I tend to serve these as part of a Roast Dinner with a few other Sides. To take them up a notch you can serve them with Cheddar Cheese Sauce drizzled over!
Alrighty, let’s tuck into the full recipe for these smashed sprouts shall we?!
How to make Smashed Brussels Sprouts (Full Recipe & Video)
Parmesan Smashed Brussels Sprouts
Equipment
- Sharp Knife & Chopping Board (for trimming)
- Pot, Wooden Spoon & Colander (for boiling)
- Jar, Mug or Cup (for smashing)
- Fine Cheese Grater (for parmesan)
- Large Greaseproof Baking Tray & Plastic Spatula (for roasting)
Ingredients
- 1lb / 500g Brussels Sprouts
- 1/2 cup / 40g freshly grated Parmesan, or as needed
- 1 tbsp Olive Oil
- 1 tsp Salt, plus more to taste
- 1/4 tsp Garlic Powder
- Black Pepper, or to taste
Instructions
- Trim: Grab a sprout and place it on a chopping board. Slice off the firm end (stem) then remove any loose or discoloured leaves. Repeat and discard leaves.
- Boil: Add 1 tsp salt to boiling water then add brussels sprouts. Boil until they're just about fork tender (around 8-10mins, make sure you don't over boil). They will continue cooking slightly as they rest. Drain and leave in the colander for around 5mins to allow the steam to escape.
- Smash: Add to a large greaseproof baking tray then coat in 1 tbsp olive oil, 1/4 tsp garlic powder and a good pinch of salt & black pepper (can adjust this when serving). One by one use a mug or jar to smash the sprouts until level thickness. Be careful they don't break apart and make sure they're spaced out on the tray.
- Bake: Add a pinch of parmesan to each sprout then bake in the oven at 200C/390F for 20-25mins, or until the parmesan is deep golden and the sprouts are lightly charred underneath and around the edges.
- Serve: Allow to rest for a couple of mins (they'll crisp a little more as they rest) then use a plastic spatula to remove them. Sprinkle over any of the crisp parmesan from the pan then serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another ‘smashing’ recipe check out my EXTRA Crispy Smashed Potatoes!
For more similar recipes check out these beauties:
Roast Dinner Vegetable Sides Recipes
- Parmesan Roasted Cauliflower
- Roasted Broccolini
- Honey Balsamic Roasted Carrots
- Garlic Green Beans
- Roasted Parsnips
If you loved these Brussels Sprouts recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
So delicious and simple! My husband wants them in regular rotation and friends are asking for the recipe.
Thanks so much for the review, Erika! 🙂 C.
Made them for supper tonight. Delicious!! Fresh Parmesan & garlic… where could you go wrong!
So great to hear, Randi! Thanks for the review 🙂 C.
These look delicious. Instead of fresh, can I use frozen brussel sprouts which have already been cleaned?
Hi Linda! That should work just fine 🙂 C.
We are a sprout-weary family but thought I’d give these a go anyway. Everyone loved them. Couldn’t believe the clean plates! Will make again!
Glad to hear these went down well, Rachel! Thanks for the review 🙂 C.