The garlic butter trick behind the crispiest smashed Brussels sprouts
A few years ago Brussels sprouts made an epic comeback. What was once known as a mushy and bland canned vegetable soon became America’s favorite side dish.
From Brussels Sprouts with Bacon and Air Fryer Brussels Sprouts to this Shredded Brussels Salad, I jumped on the Brussels bandwagon as quickly as I could.
I thought I had made them in every way known to man. But I realized there was ONE technique I had not tried…
Smashed Brussels Sprouts.
Friendsgiving felt like the perfect excuse to finally give them a try. I boiled a big batch, smashed each sprout flat with the bottom of a glass, then spooned fresh garlic-thyme butter and Parmesan over every single one before roasting.
And everyone LOVED them. (Which is a pretty big win for a vegetable side at a holiday table!)
But why go through all of this effort? I’m so glad you asked!
By flattening the sprouts you’ll get even more surface area to coat with the delicious garlic and herb sauce that will then get exposed to the high heat of the oven. This results in the crispy texture and tastiest sprouts you’ve ever had!
The other key is a quick ice bath right after boiling. It stops the cooking so the centers stay tender (not mushy), and a hot 425°F oven takes care of the crispy edges.
This might be your new favorite way to prepare this veggie. And if you like this recipe, you can use the same technique with these Crispy Smashed Potatoes!
(It works great on my Crispy Smashed Broccoli with Parmesan, too.)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Brussels sprouts: The mesh bags full of fresh Brussels sprouts are the easiest to find. You can also use the trimmed sprouts found in the refrigerated area of your produce section.
- Butter: Melted butter is what gets the garlic and thyme into every nook of the smashed sprouts. If you’re dairy-free, swap in extra-virgin olive oil or vegan buttery sticks instead.
- Garlic: Crushing the fresh garlic cloves is a crucial step to ensure the sprouts get an equal amount of the garlicky goodness! You can also substitute with garlic powder if that is what you have on hand.
- Fresh thyme: Fresh rosemary or dried herbs are other options with only a slight effect on taste. Sage works too, or add a pinch of red pepper flakes for a little heat.
- Parmesan cheese: Make sure you get grated Parmesan cheese and not shredded for the best results. If you are dairy-free or vegan, a vegan Parmesan works too.
How to Make Smashed Brussels Sprouts
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Trim and boil.
While the oven preheats to 425°F, trim the ends off the Brussels sprouts and peel away any loose outer leaves. Boil them in a large pot of water for 10 minutes, until a fork slides in easily.
Chill and dry.
Drain the sprouts and move them straight into an ice bath until they’re cool to the touch. This stops the cooking so they don’t turn mushy.
Dry sprouts are crispy sprouts. Pat them REALLY dry with a towel, since any water left behind steams in the oven instead of crisping.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Smash and season.
Line a sheet pan with parchment, space the sprouts at least an inch apart, and press each one down with the bottom of a glass until it’s about ½ inch tall. Whisk the melted butter, garlic, thyme, salt, and pepper, then spoon it over every sprout and sprinkle with half of the Parmesan.
Give them some room. Crowded sprouts steam instead of crisp, so don’t skimp on that inch of space.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Bake until crispy.
Roast for 20 to 22 minutes, until the edges are golden and crispy and the centers are fork-tender. Finish with the rest of the Parmesan and a little extra fresh thyme.
Save the crispy cheese bits. Scoop up the golden Parmesan left on the parchment and sprinkle it over the top. (It’s the best part!)
Before You Panic…
Why aren’t my smashed Brussels sprouts crispy?
Extra water or a crowded pan is usually the culprit. Dry them really well after the ice bath and give each sprout at least an inch of space.
Why did my sprouts fall apart when I smashed them?
They were probably a little overcooked, so check them with a fork right at 10 minutes (smaller sprouts may be ready sooner). Press down slowly and evenly with the glass instead of one hard smash.
Why do my Brussels sprouts taste bitter?
Start with the freshest sprouts you can find and peel off the outer layer of leaves before cooking. Roasting caramelizes the edges, which brings out their natural sweetness.
FAQs
Boiling softens the sprouts just enough to flatten without breaking apart, then the hot oven takes them from tender to crispy. (Want plain boiled sprouts? Here’s How to Boil Brussels Sprouts.)
Nope! The Parmesan bakes right on top, so leave them cut side up and let the cheese turn golden while the edges crisp.
Keep leftover smashed sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven until warm, or reheat in a skillet over medium-low heat. The oven does the best job of bringing back the crispy edges.
Seal in a freezer-safe container for up to 3 months, then thaw overnight in the fridge. They’ll lose some of their crispiness, so reheat them in a 350°F oven to crisp the edges back up.
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Crispy Parmesan Smashed Brussels Sprouts Recipe
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Equipment
- Parchment Paper Sheet
Ingredients
- 2 pounds Brussels sprouts ends trimmed
- 4 tablespoons butter melted
- 4 cloves garlic crushed
- 1 teaspoon thyme fresh, finely chopped
- 1 ¼ teaspoons salt to taste
- ¼ teaspoon black pepper to taste
- ½ cup grated Parmesan cheese grated, divided
Instructions
- Preheat oven to 425°F.
- Boil and Blanch the Brussels Sprouts: Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes. Once cooked, drain the sprouts and immerse them in an ice bath to stop the cooking process. Let them sit in the ice bath until they are cool to the touch. Remove the sprouts from the ice bath and dry them thoroughly.2 pounds Brussels sprouts
- Smash the Sprouts: Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart. Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
- Coat with Butter and Parmesan: In a small bowl whisk together the butter, garlic, thyme, salt, and pepper. Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.4 tablespoons butter, 4 cloves garlic, 1 teaspoon thyme, 1 ¼ teaspoons salt, ¼ teaspoon black pepper, ½ cup grated Parmesan cheese
- Bake in Oven: Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
- Add more Cheese and Herbs: Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!
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Video
Notes
- Make ahead: Trim, boil, dry, and smash the sprouts, then refrigerate up to 24 hours in advance. On the day of serving, let them come to room temperature, top with the butter sauce and Parmesan, and bake.
- Dairy-free: Swap the butter for extra-virgin olive oil or vegan buttery sticks, and use a vegan Parmesan.
- Herb swaps: Fresh rosemary or sage work in place of thyme, and a pinch of red pepper flakes adds a little heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Bake in a 350°F oven until warm, or reheat in a skillet over medium-low heat. The oven does the best job of bringing back the crispy edges.
- Freezing: Freeze in a freezer-safe container for up to 3 months and thaw overnight in the fridge. They’ll lose some crispiness, so reheat in a 350°F oven to crisp the edges back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with smashed Brussels sprouts
For a holiday spread, these share the oven with my Roasted Yukon Gold Potatoes, since both roast at 425°F. Make a quick pot of Gravy without Drippings on the stovetop while everything bakes.
On a regular weeknight, they’re great next to Filet Mignon for a steakhouse-style dinner at home. Just roast the sprouts first, since the steak finishes in a hotter oven.
And if you want even more veggies on the table, Roasted Broccoli and Cauliflower goes in at the same 425°F with the same garlic and Parmesan flavors.
More Brussels sprouts recipes
Still on the Brussels bandwagon? Same, so here are a few more ways I love to make them.
Question/ in the ingredients you listed Garlic yet in the directions I’m not seeing when Garlic is added. Is it minced and added into the mixture or is it sort of sautéed/baked along with the Brussel Sprouts? This looks amazing, I’d love to add this to my upcoming Thanksgiving meal.
Thank you for catching that! I’ll update it now.
Yes, the garlic goes into the butter mixture that you pour over the smashed sprouts.
These will be great for Thanksgiving. Thank you for the recipe!
Yay!! I’m so excited to hear what you think 🙂