This parmesan smashed Brussels sprouts recipe is a simple way to transform this vegetable into a cheesy, slightly spicy side dish, appetizer, finger food, or snack! If you’re wondering how to make Brussels sprouts crispy, you’ll love this technique of parboiling, smashing, and roasting them on a sheet pan in the oven until perfection.
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Lizzie’s Notes
Sometimes Brussels sprouts need a little extra love to become something amazing! If regular roasted sprouts don’t do it for you, allow me to introduce you to this smashed Brussels sprouts recipe. They’re crispy on the outside, still tender on the inside, and oh-so-flavorful, thanks to parmesan cheese, red pepper flakes, and lemon zest.
Not only is this fun vegetable side dish totally delicious, it’s also a versatile companion to nearly any fall or winter meal. Serve on the side of salmon, pork tenderloin, or roasted chicken, scatter on top of a salad or grain bowl, or enjoy as a snack or appetizer with a dipping sauce.
No matter how you serve this recipe, I have no doubt that you’ll love it! Maybe Brussels sprouts will even become your new favorite vegetable. Don’t say I didn’t warn you!
Ingredients and Substitutions
- Brussels sprouts: This recipe works best with small Brussels sprouts that have tightly packed leaves. By small, I mean sprouts that are about 1 to 1.5 inches in diameter. If you have bigger Brussels sprouts, I recommend slicing them into smaller pieces.
- Extra virgin olive oil: Use avocado oil if that’s what you have.
- Lemon zest: Lemon is a perfect addition to smashed Brussels sprouts, since it helps balance the earthy flavor of the vegetables and spiciness from the red pepper flakes. If you don’t have lemon zest, sub orange or lime zest or even a couple teaspoons of lemon juice.
- Red pepper flakes: Omit if you don’t want any heat/spice.
- Parmesan cheese: I like to grate the cheese from a block of Parmigiano Reggiano. You can of course use pre-shredded parmesan though! If you only have store-bought grated parmesan (the kind you use on pasta, different than shredded), use a smaller amount since it will be more concentrated. If you need the recipe to be strictly vegetarian, use a parmesan cheese labeled as such.
Instructions
The full recipe card for smashed Brussels sprouts is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Steam the Brussels sprouts in a steamer basket in a pot with a couple inches of boiling water until tender, about 10 to 15 minutes.
Transfer the Brussels sprouts to a sheet pan lined with parchment paper that’s been brushed with a light layer of olive oil and sprinkled with some parmesan cheese. Smash each sprout with the bottom of a glass. Brush with the remaining olive oil and seasonings.
Sprinkle with the rest of the parmesan cheese.
Bake until crispy on the outside and lightly browned, about 18 to 23 minutes at 425 degrees F/218 degrees C.
Equipment and Steaming Tips
Many recipes for smashed Brussels sprouts call for boiling the sprouts in a pot of water. I recommend steaming, another method of parboiling, instead. Steaming does not involve submerging the vegetables in water, preventing them from holding onto excess moisture that stops them from getting crispy while roasting. My favorite steamer basket is the Oxo Good Grips Stainless Steel Steamer.
If you don’t have a steamer basket, you can use a fine mesh strainer instead. If boiling is your only option, limit the cooking time to 3 to 5 minutes to prevent them from getting mushy and waterlogged. Drain the Brussels sprouts well and pat them dry before smashing.
Storage and Reheating
Keep leftover smashed Brussels sprouts in an airtight container in the refrigerator for 2 to 3 days. To restore some crispiness, reheat them in a skillet with a little oil over medium heat for a few minutes on each side. You can also reheat them in the oven at 400 degrees F/204 degrees C for 5 to 10 minutes until warm.
Serving
Enjoy this recipe as a fun side dish to meat, fish, or pasta. For a little extra flavor, add a drizzle of balsamic reduction/glaze or vinegar before serving. These Brussels sprouts are also a great appetizer or snack! Serve them with a Greek yogurt dip, hummus, or aioli.
More Smashed Vegetable Recipes
Love this smashed Brussels sprouts recipe?! You may also enjoy these ones:
📖 Recipe
Smashed Brussels Sprouts
Equipment
Ingredients
- 1 pound Brussels sprouts - ends trimmed, see notes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425℉/218℃. Line a large baking sheet with parchment paper and brush it with a thin layer of olive oil. Set aside.
- Fill a large pot with a couple inches of water. Bring to a boil over high heat. Place a vegetable steamer basket in the pot (or fine mesh strainer if you don't have a steamer). Add the Brussels sprouts. Cover and steam for 10 to 15 minutes until they can be easily pierced with a fork but are not falling apart. Do not over cook. Carefully remove the basket from the pot.
- On the prepared baking sheet, sprinkle a couple tablespoons of parmesan roughly in the areas of the three rows where you will arrange the Brussels sprouts.
- Transfer the steamed Brussels sprouts to the baking sheet and spread them out on top of the parmesan rows in a single layer so they're not overlapping. Smash each one with the bottom of a drinking glass or glass jar to flatten them.
- In a small bowl, combine the rest of the olive oil, lemon zest, red pepper flakes, and salt. Brush this mixture onto the sprouts. Sprinkle each sprout with the remaining parmesan cheese.
- Transfer the sprouts to the center rack of the preheated oven. Bake for 18 to 23 minutes until browned and crispy on the outside yet tender on the inside.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Brussels sprouts tips: This recipe works best with small sprouts (1 to 1.5 inches in diameter) with tightly packed leaves. If you have bigger sprouts, cut them into smaller pieces.
- Parchment paper: Some of my other smashed vegetable recipes call for no parchment paper, but I have found that using parchment for Brussels sprouts in particular helps prevent them getting burnt and stuck on the pan.
- Steaming vs. boiling: If you don’t have a steamer basket or fine mesh strainer, you can boil the Brussels sprouts in a pot or skillet with water. Cook for just 3 to 5 minutes until fork-tender. Drain well and pat dry.
- Storage and reheating: Keep in an airtight container in the refrigerator for 2 to 3 days. To restore crispiness, reheat in a skillet with a little oil for a few minutes on each side until warm. To reheat in the oven, preheat to 400 degrees F/204 degrees C and place the sprouts on a baking sheet on the center rack. Cook for 5 to 10 minutes until warm.
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