This Smashed Brussels Sprouts recipe yields tender centers with crispy, golden-brown edges. After a quick boil the sprouts are dried, tossed with olive oil, garlic powder, thyme and grated Parmesan, smashed flat and roasted at high heat for an irresistible side dish or appetizer.
If brussels sprouts haven’t been your favorite, these crispy smashed brussels sprouts might change your mind. They develop a lot of golden, crunchy surface when smashed and roasted, while the interior stays tender and flavorful.
The method is simple: blanch the sprouts until just tender, dry them well, coat with oil, seasonings and some Parmesan, smash to increase surface area, then roast at high heat until deeply browned. The result is a concentrated, savory bite that works as a vegetable side or a shareable appetizer.
Why you’ll love this recipe
- Crispy edges and tender centers—perfect contrast in texture.
- Smashing increases surface area so each sprout gets plenty of caramelized browning.
- Parmesan adds savory richness and helps form a crisp crust.
- Quick and easy to scale for weeknight dinners or entertaining.
Recipe ingredients
This recipe uses just a few pantry-friendly ingredients. You can adjust herbs and spices to suit your taste.
- Brussels sprouts: 1 lb., trimmed (remove tough outer leaves but leave the sprouts whole).
- Olive oil: 2 tablespoons, plus a little extra for drizzling.
- Garlic powder: 1 teaspoon.
- Dried thyme: 1 teaspoon (substitute other dried herbs if preferred).
- Grated Parmesan cheese: 4 tablespoons, divided.
- Salt and freshly ground black pepper, to taste.
How to make smashed brussels sprouts
This recipe has a few straightforward steps. The most important details are to avoid overcooking during the blanch and to dry the sprouts thoroughly so they crisp in the oven.
Pro tip: Cooking time in the oven depends on sprout size—check after 15 minutes and continue roasting until golden and crispy.
Recipe FAQs
A brief boil (blanch) softens the interior so the sprouts can be smashed without falling apart. It also reduces oven time and helps prevent burning while allowing the edges to crisp beautifully.
They’re best served right away for peak crispness. Leftovers can be reheated in a hot oven or air fryer to restore some crunch.
Tips for extra crispy brussels sprouts
- Give each sprout space on the pan—crowding traps steam and prevents browning.
- Dry the sprouts thoroughly after boiling; moisture prevents crisping.
- Use freshly grated Parmesan for better flavor and texture.
- After smashing, brush a little extra oil on the tops to promote browning.
- For deeper color, finish with a short broil—watch carefully to avoid burning.
Serving suggestions
Serve these smashed brussels sprouts alongside roasted or grilled proteins, as part of a holiday spread, or as a shareable appetizer with your favorite dipping sauce. They also pair nicely with grain bowls and hearty salads.
Recipe notes
- Pro tip: Oven times will vary—check after 15 minutes and roast longer if needed.
- Serve immediately to enjoy maximum crispness.
- Leftovers keep in the refrigerator for 3–4 days but will soften; re-crisp in a hot oven or air fryer.
More brussels sprouts recipes you’ll love
- Air fryer brussels sprouts
- Creamy shaved brussels sprouts salad
- Brussels sprouts with bacon
- Kale and brussels sprouts salad
Did you try this recipe? If you did, please leave a review and share how you served it.
Smashed Brussels Sprouts Recipe
Servings: 4 | Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins
These smashed Brussels sprouts are boiled until tender, smashed, and roasted with olive oil, garlic, thyme and Parmesan for golden, crunchy edges. They make an easy, crowd-pleasing side dish or appetizer.
Ingredients
- 1 lb. brussels sprouts, bottom stem trimmed and tough outer leaves removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or your favorite herb)
- Salt and pepper, to taste
- 4 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or a liner.
- Place the brussels sprouts in a pot and add enough water to cover by about 1 inch. Bring to a boil, then reduce to medium and cook 5 minutes or until a small knife inserts easily into a sprout. They should be tender but not falling apart.
- Drain the sprouts and spread them on a clean dish towel. Pat very dry—excess water will prevent crisping.
- In a medium bowl, whisk together 2 tablespoons olive oil, garlic powder, dried thyme, salt and pepper. Stir in 2 tablespoons of the Parmesan.
- Toss the dried sprouts in the seasoned oil mixture until evenly coated.
- Arrange the sprouts on the prepared baking sheet with space between each. Using the bottom of a mason jar or a drinking glass, press down to smash each sprout flat, creating more surface area.
- Drizzle a bit more olive oil over the tops if needed and sprinkle the remaining Parmesan over each smashed sprout.
- Roast for 20–25 minutes, or until the edges are deeply golden and crisp. Start checking at 15 minutes as oven temperatures vary.
- Serve immediately and enjoy.
Notes
- Cooking times vary depending on sprout size—check for doneness after 15 minutes.
- Best served right away for maximum crispness. Reheat leftovers in a hot oven or air fryer to restore texture.
- These are a great appetizer with a creamy dip or a tasty side for roasted proteins.
Nutrition (per serving, estimated)
Calories: 135 kcal; Carbohydrates: 11 g; Protein: 5 g; Fat: 9 g; Fiber: 4 g; Vitamin C: 97 mg (values approximate).