This Smashed Brussels Sprouts recipe yields tender centers and irresistibly crispy, golden edges. Tossed with olive oil, garlic powder, dried thyme and Parmesan, these make a savory vegetable side or a crowd-pleasing appetizer.
If brussels sprouts haven’t been your favorite, these Crispy Smashed Brussels Sprouts might change your mind. They develop a larger, flat surface when smashed, which browns beautifully in a hot oven and creates a contrast between crunchy edges and soft insides. I admit I snacked on half of the pan while it cooled — they’re that good.
The method is straightforward: briefly boil the sprouts until just tender, dry them thoroughly, coat with oil and seasonings, smash to increase surface area, then roast at high heat with a final sprinkle of Parmesan. The result is a savory, textured side dish that disappears fast at the table.
Why you’ll love this recipe
- Crispy roasted edges and tender centers deliver a great contrast in texture.
- Smashing increases surface area, maximizing browning and flavor.
- Parmesan adds savory umami and helps form a light, crisp crust.
- Simple ingredients and quick prep make these easy to add to any meal.
Recipe ingredients
Use these basic ingredients and adjust seasonings to taste. Freshly grated Parmesan gives the best flavor and texture.
- Brussels sprouts: 1 lb. fresh, trimmed (cut off tough stem ends and remove damaged outer leaves). Larger or smaller sprouts will change cooking time.
- Olive oil: for tossing and brushing to encourage browning and help seasonings stick.
- Herbs & spices: garlic powder and dried thyme are used here. Swap in lemon pepper, za’atar, cayenne or other favorites.
- Parmesan cheese: freshly grated for best melting and flavor; reserve a little to sprinkle after smashing.
See the recipe card below for exact quantities and full instructions.
How to make smashed brussels sprouts
The steps are simple and fast: blanch, dry, season, smash and roast. A few small tips will help you get perfect results every time.
Pro tip: Cooking time depends on sprout size. Start checking at 15 minutes and roast until the edges are deeply golden and crisp.
Recipe FAQs
A short boil (blanch) softens the interior so the sprouts finish tender during roasting without burning on the outside. Blanching also speeds the cooking process and helps produce crisp edges after smashing.
They are best served right away for the crispest texture. Leftovers can be reheated in a hot oven or air fryer to revive some of the crispiness.
Tips for extra crispy Brussels sprouts
- Don’t overcrowd the pan—use two sheets if needed so each sprout gets direct heat.
- Dry the sprouts thoroughly after boiling; excess water prevents browning.
- Use freshly grated Parmesan for better melting and a crisp finish.
- After smashing, brush a little more oil on top and sprinkle additional Parmesan.
- For extra color, finish with a quick broil for 1–2 minutes—watch carefully to avoid burning.
Serving suggestions
These smashed Brussels sprouts pair well with roasted or grilled proteins, like roasted chicken, pan-seared steak, baked fish, or grilled shrimp. They also complement holiday mains, grain bowls, hearty salads, or can be served as a finger-food appetizer with your favorite dipping sauce.
Recipe notes
- Pro tip: Adjust roast time to sprout size—start checking at 15 minutes.
- Serve immediately for best texture; they soften as they cool.
- Leftovers keep in the refrigerator for 3–4 days but will lose crispness; reheat in a hot oven or air fryer.
More brussels sprouts recipes you’ll love
- Air fryer Brussels sprouts
- Creamy shaved Brussels sprout salad with apples and bacon
- Brussels sprouts and bacon
- Kale and Brussels sprout salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the creator can see your photos.
Smashed Brussels Sprouts Recipe
Equipment
- Rimmed baking sheet (large)
- Large pot for boiling
- Colander and clean dish towel
- Glass jar or the flat bottom of a drinking glass to smash sprouts
Ingredients
- 1 lb. brussels sprouts — bottom stems trimmed and outer leaves removed; leave whole
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or substitute your favorite herb)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or a liner.
- Place brussels sprouts in a pot and add enough water to cover by about 1 inch. Bring to a boil, then reduce heat to medium and cook 5 minutes or until a knife tip slides in easily. They should be tender enough to smash but not falling apart.
- Drain in a colander and spread on a clean dish towel. Pat very dry—moisture prevents crisping.
- In a medium bowl, combine olive oil, garlic powder, dried thyme, salt, pepper and 2 tablespoons Parmesan. Toss sprouts to coat.
- Arrange sprouts on the prepared sheet. Use the bottom of a mason jar or drinking glass to press each sprout flat, creating a larger surface area. Brush a little more oil over the tops if needed, then sprinkle remaining Parmesan over each sprout.
- Bake 20–25 minutes until the tops are golden and edges are crispy. Begin checking at 15 minutes since oven temperatures vary. Serve immediately.
Notes
- Cooking time varies with sprout size—check early and adjust as needed.
- Serve right away for maximum crispness; leftovers can be reheated in a hot oven or air fryer.
- These are excellent as an appetizer with a dipping sauce or as a side to roasted meats and fish.
Nutrition (estimated)
Calories: 135 kcal; Carbohydrates: 11 g; Protein: 5 g; Fat: 9 g; Fiber: 4 g; Vitamin C: 97 mg. Nutrition is an estimate for informational purposes only.