The best new low-carb side dish for the holidays is this Smashed Brussel Sprouts recipe! Boiled Brussels sprouts are pushed down, seasoned with garlic butter and Parmesan cheese, then roasted in the oven until they are perfectly crispy. These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!
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.
You’ll first boil the sprouts to soften them up slightly which then allows you to smash them with a glass.
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 heat of the oven. Thus resulting in the tastiest and crispiest Brussels sprouts you’ve ever had!
And if you like this recipe, you can use the same technique with these Crispy Smashed Potatoes!
Ingredients
The simple ingredients you need to make this smashed Brussels sprouts recipe include:
- Brussels Sprouts. Obviously! The mesh bags full of sprouts are the easiest to find. You can also use the trimmed Brussels sprouts found in the refrigerated area of your produce section.
- Butter. If you are vegan or dairy-free you can swap the butter out for olive oil or vegan buttery sticks instead.
- Fresh Thyme. Fresh rosemary or dried herbs are other options with only a slight affect on taste.
- Garlic. Crushing the 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.
- Parmesan Cheese. Make sure you get grated and not shredded for the best results. If you are dairy-free or vegan you can also select a vegan Parmesan cheese.
- Salt & Black Pepper. Please feel free to adjust these to your preference.
How to Make Smashed Brussels Sprouts
The basic steps for making smashed Brussels sprouts are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Prepare the Brussels
Use a knife to trim the ends off of the sprouts and remove the outer leaves.
Boil and Blanch
Bring a large pot of water to a boil then add the Brussels sprouts. Boil for about 10 minutes or until tender.
Immerse the cooked Brussels in an ice water bath to stop the cooking process. (Also known as blanching.) If you skip this step they’ll keep cooking and you’ll end up with a mushy texture at the end.
Pat dry thoroughly with a dish towel.
Boil. Chill in an ice bath. Dry well.
Smash the Sprouts
Line a baking sheet with parchment paper and place the Brussels sprouts on the sheet cut side-up.
Push down each Brussels sprout with the bottom of a glass until it is flattened to about ½-inch tall.
Arrange on a baking sheet. Squish ’em.
Add the Flavor
Whisk together the butter, thyme, salt, and pepper in a small bowl.
Pour equal amounts of the butter sauce over each sprout.
Sprinkle all of them with Parmesan cheese.
Top with butter sauce. Sprinkle with Parmesan.
Bake in Oven
Cook the smashed and seasoned sprouts in a preheated 425°F oven for 20-22 minutes.
You will know they are done when you see crispy edges, and when checked with a fork or knife the middle is tender.
Garnish and Serve
Sprinkle Brussels sprouts with remaining cheese and additional fresh thyme, if desired.
Enjoy!
Meal Prep and Storage
- To Prep-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 sauce and cheese, and bake.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 12 months.
- To Reheat: Bake in a 350°F oven until warm or reheat in a skillet over medium-low heat.
Dietary Modifications
The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-Free – Use olive oil or a dairy-free butter alternative instead of regular butter and make sure the Parmesan is dairy-free.
- Vegan – Swap out the butter for a plant-based one and use a vegan Parmesan cheese.
- Whole30 – Omit the butter and instead choose olive oil. Also, top with a plant-based Parmesan cheese.
- Paleo – Substitute olive oil or ghee for the butter and use a vegan cheese.
FAQs
Smashed Brussels sprouts are trimmed sprouts that are first boiled in water until tender. They are then smashed with a glass and roasted in the oven to crispy perfection.
Smashing creates more surface area for them to crisp up nicely when baked in the oven.
Make this recipe vegan by using a vegan Parmesan cheese and either vegan buttery sticks or olive oil.
This roasted recipe makes a great side dish for Stuffed Chicken Breasts, Filet Mignon, or this Honey Balsamic Chicken. You can also serve this easy recipe as a Thanksgiving side dish recipe.
Expert Tips and Tricks
- Skip the shredded. Grated Parmesan is ideal for the best results.
- Mix it up. Try other fresh herbs like rosemary or sage for variations each time you make it.
- Ice ’em. Chill the cooked Brussels in an ice bath so they do not become overcooked.
- Work ahead. Prepare the recipe through the smashing step, then on the day of serving top with the sauce, Parmesan, and bake away.
- Get the most flavor. Use fresh herbs and garlic cloves for the absolute best results.
More Brussels Sprouts Recipes
If you can’t get enough of this cruciferous veggie, you must try them in these other tasty dishes:
Crispy Brussel Sprouts with Bacon
Sautéed Shredded Brussels Sprouts
Smashed Brussels Sprouts with Parmesan Cheese
The best new low-carb side dish for the holidays is this Smashed Brussel Sprouts recipe. These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!
Ingredients
- 2 lbs. Brussels sprouts ends trimmed
- 4 Tbsp. butter melted
- 4 cloves garlic crushed
- 1 tsp. thyme fresh, finely chopped
- 1 ¼ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ½ cup Parmesan cheese grated, divided
Instructions
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Preheat oven to 425 degrees.
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Bring a large pot of water to a boil.
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Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes.
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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.
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Remove the sprouts from the ice bath and dry them thoroughly.
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Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart.
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Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
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In a small bowl whisk together the butter, thyme, salt, and pepper.
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Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.
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Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
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Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!
Recipe Notes
- To make dairy-free and vegan Smashed Brussels sprouts use a vegan Parmesan cheese and either vegan buttery sticks or olive oil in place of the butter.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 12 months.
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Anonymous says
These will be great for Thanksgiving. Thank you for the recipe!
London says
Yay!! I’m so excited to hear what you think 🙂