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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.
And if you like this recipe, you can use the same technique with these Crispy Smashed Potatoes!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Brussels Sprouts. Obviously! 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. If you are vegan or dairy-free you can swap the butter out for extra-virgin olive oil or vegan buttery sticks instead.
- Fresh Thyme. Fresh rosemary or dried herbs are other options with only a slight effect on taste.
- 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.
- Parmesan Cheese. Make sure you get grated Parmesan cheese 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
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prepare the Brussels sprouts. Use a knife to trim the ends off of the fresh sprouts and remove the outer leaves.
- Boil and blanch. Bring a large pot of water to a boil, then add the sprouts. Boil for about 10 minutes or until tender. Immerse the cooked Brussels in an ice water bath to stop the cooking process. If you skip this step, they’ll keep cooking, and you’ll end up with a mushy texture at the end. (This whole process is also known as blanching.) Pat dry thoroughly with a clean kitchen towel or paper towels.
- Smash the sprouts. Line a sheet pan with parchment paper and place the Brussels sprouts on the sheet cut side-up in a single layer. Push down each Brussels sprout with the bottom of a glass until it is flattened to about ½-inch tall.
- Add the seasonings. Whisk together the butter, garlic, thyme, salt, and pepper in a small mixing bowl. Pour equal amounts of the butter sauce over each sprout. Sprinkle all of them with Parmesan cheese.
- Bake in the oven. Cook the smashed and seasoned sprouts in the preheated 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.
- Serve. Sprinkle the roasted sprouts with remaining cheese and additional fresh thyme, if desired.
Meal Prep and Storage
- 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.
- Storage: Keep leftover smashed sprouts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Seal in a freezer-safe airtight container for up to 12 months.
- Reheating: Bake in a 350°F oven until warm or reheat in a skillet over medium-low heat.
FAQs
It’s important to cut the ends off of the sprouts before you cook them to remove the fibrous part that isn’t very palatable. You only need to slice up to where the leaves start.
The best way to remove some of the bitterness of Brussels sprouts is to buy the freshest vegetables possible and to remove the outer layer of leaves before cooking. The cooking method also affects the flavor of this side dish. Using the oven or a hot pan to caramelize the edges brings out this veggie’s natural sweetness.
More Brussels Sprouts Recipes
If you can’t get enough of these cruciferous veggies, you must try them in these other tasty dishes.
Crispy Brussels Sprouts with Bacon and Maple Balsamic Brussels Sprouts are so full of flavor.
Don’t miss these Shaved Brussels Sprouts Salad or Sautéed Shredded Brussels Sprouts.
Air Fryer Brussels Sprouts might become your new favorite side dish.
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Smashed Brussels Sprouts with Parmesan Cheese
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Ingredients
- 2 lbs. 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 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 lbs. 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 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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Notes
- Ingredients: 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.
- Storage: Keep leftover smashed sprouts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Seal in a freezer-safe airtight container for up to 12 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂