Print

Crispy Smashed Brussels Sprouts

Close-up of crispy smashed Brussels sprouts topped with grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make ultra-crispy smashed Brussels sprouts with a delicious parmesan and garlic or balsamic glaze. This recipe focuses on achieving maximum crunch.

Ingredients

Scale
  • 1.5 lbs Brussels sprouts
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: Balsamic glaze for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash Brussels sprouts and trim the ends. Remove any loose outer leaves.
  3. Bring a pot of salted water to a boil. Add Brussels sprouts and parboil for 5-7 minutes until slightly tender.
  4. Drain the Brussels sprouts thoroughly and pat them completely dry with paper towels. This is key for crispiness.
  5. Place the dried Brussels sprouts on a baking sheet, ensuring they have space between them. Do not overcrowd the pan.
  6. Using a flat-bottomed glass or a potato masher, gently smash each Brussels sprout until flattened.
  7. Drizzle the smashed Brussels sprouts with olive oil.
  8. In a small bowl, mix together the grated Parmesan cheese, minced garlic, salt, and pepper.
  9. Sprinkle the Parmesan-garlic mixture evenly over the smashed Brussels sprouts.
  10. Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
  11. If desired, drizzle with balsamic glaze before serving.

Notes

  • For extra crispiness, ensure Brussels sprouts are very dry after parboiling.
  • Do not overcrowd the baking sheet; give the sprouts space to crisp up.
  • You can also make these in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
  • For a balsamic version, skip the Parmesan and garlic and toss with olive oil, salt, and pepper. Drizzle with balsamic glaze after roasting.

Nutrition

Find it online: https://recipestokeep.com/smashed-brussels-sprouts-recipe/