Smashed Brussels Sprouts
These smashed Brussels sprouts are crispy on the outside, tender in the middle, and packed with delicious savory flavor. They’re an easy way to turn an ordinary veggie into a crowd pleasing side dish that pairs perfectly with weeknight dinners and holiday meals alike.
If Brussels sprouts haven’t always been your favorite vegetable, these smashed Brussels sprouts might just change your mind.
Smashing them before roasting gives you crispy, crunchy pieces of goodness all coated in Parmesan and lemon.
They aren’t the blah veggie you remember.
Oh no, these are super addicting with their crunch and the blend of flavors.
Plus they are super easy and pair well with anything from roast chicken or pork chops to a holiday spread.
Ingredients
To make these you’ll need:
- Brussels sprouts– Washed and trimmed.
- Olive oil– Extra virgin.
- Spices– Salt, pepper, and crushed red pepper flakes.
- Parmesan cheese– Shredded.
- Lemon juice– Fresh.
How to Make
Smashed Brussels sprouts are pretty easy to make.
Just add the sprouts to a large pot and fill it with water just until the water covers the sprouts.
Bring it to a boil and boil the sprouts for 8-10 minutes or just until they are soft.
Scoop the sprouts out with a slotted spoon and immediately transfer them to a bowl filled with ice water.
Soak the sprouts for 3-5 minutes.
Then drain the sprouts well and use paper towels to pat them very, very dry.
Put the dry, boiled sprouts in a mixing bowl and toss them with the oil, salt, red pepper, and black pepper to coat them evenly.
Once they are coated, add the shredded Parmesan and lemon juice and give them another toss to coat them again.
Spread the sprouts out in a single layer onto a parchment paper lined rimmed baking sheet.
Using the bottom of a mason jar, gently press down on each one to flatten them.
Bake at 425° for 25-30 minutes.
Serve warm and enjoy!
Storing Leftovers
Let them cool to room temperature and transfer them to an airtight container in the fridge for up to 4 days.
For best crispiness, reheat them in a 400° oven until they are warm and crisp back up.
You can also heat them back up in the microwave but the microwave will soften them some.
Tips and Tricks
- Choose Brussels sprouts that are about the same size as each other so they cook evenly.
- Make sure to cut off any tough ends and get rid of any loose or damaged outer leaves before you cook the sprouts.
- Dry them very well so they crisp up nicely. If there’s any extra moisture left on the sprouts when you put them in the oven, they won’t get crispy.
- Don’t smash them too thin. You want to press down on each sprout firmly enough to flatten the sprouts but you want them to remain intact.
- They need to be in a single layer, not overlapping or touching so they get crispy.
Other Side Dishes
Smashed Brussels sprouts dress up any occasion with their crispy edges, Parmesan coating and hint of lemon.
Make them and enjoy!
Looking for other dressed up side dishes?
Try these:
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Smashed Brussels Sprouts
Ingredients
- 1 lb brussels sprouts washed & trimmed
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- pinch black pepper
- 1/4 cup shredded Parmesan cheese
- 1 tbsp lemon juice
Instructions
- Add the sprouts to a large pot then fill with water just until they're covered. Bring to a boil and boil for 8-10 minutes, just until soft.1 lb brussels sprouts
- Scoop the sprouts out with a slotted spoon and immediately transfer them to a bowl filled with ice water and soak for 3-5 minutes.
- Drain the sprouts well then transfer them to paper towels and pat dry, very dry. Transfer them to a mixing bowl.
- Add the oil, salt, red pepper, and black pepper. Toss to evenly coat. Add the cheese and lemon juice, then gently toss again just until evenly combined.2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp crushed red pepper flakes, pinch black pepper, 1/4 cup shredded Parmesan cheese, 1 tbsp lemon juice
- Transfer the sprouts to a parchment paper lined rimmed baking sheet and spread them out in a single layer.
- Using the bottom of a mason jar, gently press down on each one to squish/flatten.
- Bake at 425° for 25-30 minutes.
- Serve warm and enjoy!
Notes
- Choose Brussels sprouts that are about the same size as each other so they cook evenly.
- Make sure to cut off any tough ends and get rid of any loose or damaged outer leaves before you cook the sprouts.
- Dry them very well so they crisp up nicely. If there's any extra moisture left on the sprouts when you put them in the oven, they won't get crispy.
- Don't smash them too thin. You want to press down on each sprout firmly enough to flatten the sprouts but you want them to remain intact.
- They need to be in a single layer, not overlapping or touching so they get crispy.
Nutrition
