Cheesy, crispy, and thoroughly delicious, our crispy smashed Brussels sprouts recipe is always a huge hit! Each bite is packed with flavor, offering a unique blend of salty, sweet, and savory notes. Transform your ordinary Brussels sprouts into a tasty treat!
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We hate food waste and are always on the lookout to repurpose ingredients. We’ve made smashed potatoes which are delicious, so when we had leftover sprouts, we knew what to do and they are now one of our favorite ways to cook Brussels sprouts!
Why you’ll love this easy recipe
- There’s no reason to waste Brussels sprouts anymore!
- Kids love the cheesy flavor and it’s a great way to get them to eat their veggies.
- They make a great snack or side dish, and you can even make an air fryer version of them!
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
Move over roasted Brussels sprouts, this recipe is packed full of flavor and transforms people’s opinions of this underrated vegetable!
How to make crispy smashed Brussels sprouts with step by step instructions
It’s easy to make smashed Brussels sprouts with Parmesan if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 425°F/220°C.
Bring a large pot half full of salted water to a boil (use just half the salt) and add Brussels sprouts and boil until bright green and tender, approximately 5 – 10 minutes.
Drain completely and pat dry.
Add the sprouts to a mixing bowl and add olive oil, red pepper flakes, garlic powder (use fresh garlic if you prefer), half of the vegetarian grated Parmesan cheese, the other half of the salt, and pepper, and toss to coat evenly.
Place your sprouts on a rimmed baking sheet lined with parchment paper in a single layer and, using a sturdy glass, mason jar, or the back of a fork, press down on each Brussels sprout to flatten and smash them.
Roast for 15 minutes, remove them from the oven and flip them over, put them back in the oven and bake for a further 8 – 10 minutes until the sprouts are crispy.
If you like your smashed sprouts with really crispy edges, then broil them for a few minutes until you reach your preference of crispiness.
Transfer the Brussels sprouts to a serving bowl, sprinkle with the remaining vegetarian Parmesan cheese, and serve and enjoy!
Recipe notes and expert tips
- Boiling
Don’t skip parboiling the Brussels sprouts or they will not be light and fluffy but be careful not to overboil or you’ll end up with soggy Brussels sprouts. - Make them vegan
The only ingredient that may not be vegan is the vegetarian Parmesan cheese, so simply use plant-based cheese instead.
Recipe variations
There are lots of different ways to make and eat Brussels sprouts, here are a few variations for you to try.
- Add lemon juice and lemon zest to give a tasty zest.
- Drizzling balsamic glaze over the cooked sprouts gives a sweet layer that’s SO good!
What to serve smashed Brussels sprouts with
We love snacking on smashed Brussels sprouts along with roasted baby potatoes and dipping them in our favorite dipping sauces.
More easy Brussels sprouts recipes for you to try at home
If you love this easy recipe, then why not try these?
- Cheesy Brussels sprouts bites
- Honey sriracha Brussels sprouts
- Balsamic vinegar roasted Brussels sprouts
- Brussels sprouts sliders
- Frozen Brussels sprouts in the air fryer
Crispy smashed Brussels sprouts recipe
Ingredients
- 1 lb Brussels sprouts trimmed with husks removed
- 2 tbsp Olive oil
- ¼ tsp Red pepper flakes
- 1 tsp Garlic powder
- ⅓ cup Vegetarian Parmesan cheese finely grated and divided
- 2 tsp Kosher salt divided
- ½ tsp Black pepper
Instructions
- Pre heat your oven to 425°F/210°C.
- Bring a large pot half full of salted water to a boil (use just half the salt) and add Brussels sprouts and boil until bright green and tender, approximately 5 – 10 minutes. Drain completely and pat dry.1 lb Brussels sprouts, 2 tsp Kosher salt
- Add the sprouts to a mixing bowl and add olive oil, red pepper flakes, garlic powder (use fresh garlic if you prefer), half of the vegetarian grated Parmesan cheese, the other half of the salt, and pepper, and toss to coat evenly.2 tbsp Olive oil, ¼ tsp Red pepper flakes, 1 tsp Garlic powder, ⅓ cup Vegetarian Parmesan cheese, ½ tsp Black pepper
- Place your sprouts on a rimmed baking sheet lined with parchment paper in a single layer and, using a sturdy glass, mason jar, or the back of a fork, press down on each Brussels sprout to flatten and smash them.
- Roast for 15 minutes, remove them from the oven and flip them over, put them back in the oven and bake for a further 8 –10 minutes until the sprouts are crispy. If you like your smashed sprouts with really crispy edges, then broil them for a few minutes until you reach your preference of crispiness.
- Transfer the Brussels sprouts to a serving bowl, sprinkle with the remaining vegetarian Parmesan cheese, and serve and enjoy!⅓ cup Vegetarian Parmesan cheese
Notes
- Boiling
Don’t skip parboiling the Brussels sprouts or they will not be light and fluffy but be careful not to overboil or you’ll end up with soggy Brussels sprouts.
- Make them vegan
The only ingredient that may not be vegan is the vegetarian Parmesan cheese, so simply use plant-based cheese instead.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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