Make these Smashed Brussel Sprouts for a delicious fall side! Boil and then roast brussels sprouts for the perfect crispy side dish.
Sheet-pan
Easy cleanup
You’ll Learn: How to get brussel sprouts nice and crispy
Worth It: Easy to make, hard to stop eating
Bonus: Turn a mug into a kitchen utensil
Why You’ll Love This Recipe
- Tasty vegetable dish – Brussels sprouts can be a polarizing vegetable, but everyone will love these crispy brussels sprouts with parmesan on top.
- Perfect Thanksgiving side – If you need a simple green side to fill out your Thanksgiving table, these smashed brussel sprouts are perfect! They are easy to make and go with everything.
- Easy and foolproof recipe – This dish takes a little while to make, but it has very little prep time! Just like smashed potatoes, you boil your sprouts, smash them, and roast them and you’ll have a perfectly delicious veggie.
Serving suggestions
This crispy smashed brussel sprouts recipe is so versatile to make all fall and winter long. I love serving them at holidays, but they are also great for weeknight meals.
You can serve it alongside turkey tenderloin, spatchcock chicken, or an instant pot pork roast. For another side to go with it, you could make mashed red potatoes or air fryer potatoes. At Thanksgiving, you can serve it with this dry brine turkey and apple cranberry sauce.
Ingredients
- Brussels sprouts – trim the ends of your brussel sprouts before boiling, but make sure not to cut too much so they stay together when boiling and smashing
- Kosher salt – you will use kosher salt for boiling and also for seasoning
- Butter – melt butter to brush on top of brussels sprouts before roasting
- Garlic paste – I used garlic paste to keep it easy, but you can also use a finely grated garlic clove
- Black pepper – a bit of pepper adds so much flavor to the veggies
- Parmesan cheese – I highly recommend using freshly grated for the best texture and for that perfect melt in your mouth parm
Ingredient Substitutions
If you don’t like brussels sprouts, you could also use cauliflower or broccoli.
I love using butter for this recipe, but to keep it dairy free, you could toss them in olive oil instead. For a bit of acidity, you could add a drizzle of balsamic vinegar or a bit of lemon juice.
If you don’t have garlic paste or fresh garlic, you could substitute a sprinkle of garlic powder. Instead of kosher salt, you can use sea salt but cut the amount in half.
How to make
Step 1: Boil brussels sprouts and Smash Them
Preheat oven to 400F and line a sheet pan with parchment paper. Bring a large pot of salted water to a boil on the stove top.
Trim the ends off of the brussels sprouts just enough to clean them up – we want the full sprout to stay intact. Place the brussels in the boiling water for 6 minutes until fork tender. You should be able to easily pierce the sprouts with a knife.
Drain the sprouts (Image 1), pat dry with a towel and place in a single layer on a baking sheet.
Step 2: Mix Butter and Brush on Sprouts
Smash the sprouts down with the bottom of a mason jar, cup, coffee mug or potato masher (Image 2).
Mix melted butter, garlic, 1 tsp salt and black pepper (Image 3) and brush over the smashed brussels sprouts (Image 4).
Step 3: Roast and Enjoy!
Place in the oven and bake at 400F for a total time of 27-30 minutes or until golden brown and the leaves are crispy (Image 5).
Remove from oven and top with parmesan cheese. Bake for another 5-6 mins and enjoy (Image 6)!
Storage and reheating
Once fully cooled, store smashed brussels sprouts in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, air fryer or toaster oven.
Check out these other Veggie Side Dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Smashed Brussels Sprouts
Ingredients
- 24 oz brussels sprouts
- 1 tbsp kosher salt for boiling + 1 tsp kosher salt for seasoning
- 2 tbsp melted butter
- 1 tsp garlic paste or finely grated garlic clove
- ¼ tsp black pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Bring a pot of water salted with 1 tbsp kosher salt to a boil on the stove top.
- Trim the ends off of the brussels sprouts just enough to clean them up – we want the full sprout to stay intact. Place the brussels in the boiling water for 6 minutes. You should be able to easily pierce the sprouts with a knife
- Drain the sprouts, pat dry and place on a baking sheet. Smash the sprouts down with a cup, mug or potato masher.
- Mix melted butter, garlic, 1 tsp salt and black pepper and brush over the smashed brussles sprouts. Place in the oven and bake at 400F for 27-30 minutes or until golden brown.
- Remove from oven and top with parmesan cheese. Bake for another 5-6 minutes and enjoy!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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