Smashed Brussels Sprouts with Garlic Butter and Parmesan

These Smashed Brussels Sprouts with Garlic Butter and Parmesan are the side dish that converts even the most stubborn Brussels sprouts skeptics. I love a smashed potato with crispy parmesan cheese on top and I had the thought, “what if I did this with a veggie?”

The brussels sprouts are boiled until just tender, smashed flat on a sheet pan, brushed in a simple garlic butter, and roasted until perfectly golden and crispy. This recipe turns a notoriously hated vegetable into an irresistible, crispy, cheesy bite! Add them to your Thanksgiving menu for this year and watch in shock as your family devours them.

Do you need help with the main dish? This slow cooker turkey breast is a fool proof way to make a juicy Thanksgiving turkey.

Why You’ll Love This Recipe

• Garlic butter instead of olive oil – Most smashed Brussels sprouts recipes use olive oil, but the garlic butter gives so much more flavor. The butter browns in the oven and makes the edges extra crispy, which is my favorite part.
• The parmesan trick – I love adding fresh parmesan in the last 5-6 minutes of roasting to let it melt into all the crispy edges without burning. It is the finishing touch that makes these absolutely irresistible, even as a green veggie.
• Even skeptics love them – Brussels sprouts get a bad reputation but this recipe changes minds. I decided to cook them like smashed potatoes to make them extra tasty. The high heat roasting and garlic butter elevates them from a steamed or boiled Brussels sprout.

For another brussels sprouts dish, try these crispy maple bacon brussels sprouts.

Ingredients You’ll Need

Here’s a quick look at the ingredients you need to make this smashed brussels sprouts recipe. For a full list of ingredients, see the full recipe.

• Brussels sprouts – Fresh Brussels sprouts work best for this recipe. Look for ones that are similar in size so they cook evenly. Trim just the very bottom of the stem and remove any loose outer leaves before boiling.
• Kosher salt – Use the salt in the boiling water and for seasoning before roasting. Boiling in well-salted water is the first step to well-seasoned sprouts all the way through.
• Butter – Melted butter is brushed over the smashed sprouts before roasting instead of the olive oil. Butter has a much richer flavor and browns beautifully in the oven for extra crispy edges.
• Garlic paste – Garlic paste or finely grated fresh garlic is mixed into the melted butter to season every sprout with a deep flavor as it roasts.
• Black pepper – A small amount of black pepper rounds out the seasoning and adds some aromatics.
• Parmesan cheese – Freshly grated parmesan is the finishing touch that makes these next level. Do not use pre-shredded parmesan because it does not melt the same way. Freshly grated parmesan melts into the veggies and gets golden and crispy on the edges of each sprout.

For a Thanksgiving turkey to make as your main dish with these sprouts, try this dry brine turkey.

How to make Smashed Brussels Sprouts

Step 1: 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.

Mix melted butter, garlic, 1 tsp salt and black pepper and brush over the smashed brussels sprouts. 

Step 2: Trim the ends off of the brussels sprouts just enough to clean them up. Place the brussels in the boiling water for 6 minutes. Drain the sprouts, pat dry and place on a baking sheet. Smash the sprouts down with a cup, mug or potato masher.

Step 3: Place in the oven and bake at 400F for 27-30 minutes or until golden brown.

Step 4: Remove from oven and top with parmesan cheese. Bake for another 5-6 minutes and enjoy!

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.