Smashed Brussels Sprouts
Easy Smashed Brussels Sprouts are tender, roasted sprouts smashed flat, seasoned, and baked to crispy perfection. Bursting with garlic and Parmesan flavor, this simple recipe turns an everyday vegetable into a show-stopping side dish that’s quick, healthy, and irresistible.
Ingredients
- 1½ lbs fresh Brussels sprouts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Boil the Brussels Sprouts:Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 8–10 minutes until tender. Drain and let cool slightly.
- Preheat the Oven:Set the oven to 425°F (220°C) and line a baking sheet with parchment paper
- Smash the Sprouts:Place the boiled Brussels sprouts on the baking sheet. Use the bottom of a glass or measuring cup to gently flatten each sprout.
- Season and Roast:Drizzle with olive oil, sprinkle garlic, salt, and pepper evenly. Roast for 15–20 minutes or until the edges are crisp and golden.
- Add Cheese and Finish:Remove from the oven, sprinkle Parmesan on top, and bake for another 2–3 minutes until the cheese melts.
- Serve and Enjoy:Garnish with fresh parsley and serve hot as a side dish or snack.
Notes
- Use small or medium Brussels sprouts for even cooking.
- Don’t skip boiling—it ensures a soft, creamy interior.
- Use parchment paper to prevent sticking and easy cleanup.
- Adjust seasoning to taste; add lemon zest for brightness.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.