Smashed Brussels Sprouts are sprinkled with Parmesan cheese, coated in a garlic and herb butter and roasted in the oven. This quick and easy roasted vegetable recipe makes a great low-carb, keto, vegetarian, and gluten-free dish. It’s perfect for a dinner party or a Thanksgiving day side.
Smashed Brussels Sprouts Recipe
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.
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’ll use the same technique with these Crispy Smashed Potatoes!
What are Smashed Brussels Sprouts?
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.
Why smash the sprouts?
Smashing creates more surface area for them to crisp up nicely when baked in the oven.
And trust me when I say, you will LOVE this vegetable cooked this way!
You can flavor these Brussels sprouts with anything from a garlic herb butter to loads of grated Parmesan cheese…
Or you can combine it all together to make the BEST recipe!
The ingredients for this smashed Brussels sprouts with Parmesan cheese recipe are easy to find.
There are also a few substitutions you can make depending on the ingredients you have on hand.
- 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 also use olive oil or vegan buttery sticks instead.
- Fresh Thyme – Fresh rosemary or dried herbs can also be used 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 substitute with a vegan Parmesan cheese.
- Salt & Black Pepper – Please feel free to adjust these to your preference.
Before you start boiling and roasting the Brussels sprouts, you need to first prepare them to be cooked.
For this recipe you will need to trim the ends off of the sprouts and remove the outer leaves.
Throw the ends away and then proceed with the directions outlined below.
How to Make
This smashed Brussels sprouts recipe is a relatively simple process to follow.
Even though it is secretly easy, it still makes an extremely impressive side dish for holiday dinners.
Recipe Steps: (See recipe card below for more information.)
- Bring a large pot of water to a boil and boil the sprouts until tender, about 10 minutes. (Step 1 above.)
- Immerse the sprouts in an ice bath to stop the cooking process. (Step 2 above.)
- Pat dry thoroughly. (Step 3 above.)
- Line a baking sheet with parchment paper and place Brussels sprouts on the sheet, cut side-up (Step 1 above.)
- Push down each Brussels sprout with a flat-bottomed glass until it is flattened to ~½ inch tall. (Step 2 above.)
- Whisk together the butter, thyme, salt, and pepper in a small bowl.
- Pour equal amounts of the butter sauce over each sprout. (Step 3 above.)
- Sprinkle all of them with ¼ cup of Parmesan cheese. (Step 4 above.)
- Bake sprouts in preheated oven for 20-22 minutes.
- Sprinkle Brussels sprouts with remaining cheese and additional fresh thyme, if desired.
Meal Prep Instructions
Follow these steps if you would like to meal prep this recipe ahead of time:
- Trim, boil, and dry the Brussels sprouts as directed.
- Smash the sprouts and drizzle with the garlic butter sauce.
- Store them in the refrigerator for up to 24 hours.
- On the day of serving top sprouts with Parmesan cheese and roast in the oven.
Cook’s Tip: Make sure you let the Brussels sprouts come to room temperature before baking them in the oven.
Storing and Serving
Smashed Brussels sprouts is one of the best side dish recipes for Thanksgiving Day or Christmas Dinner.
Serving: Serve with a sprinkle of cheese and additional fresh herbs, if desired.
Have some leftovers?
Storing: Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days.
Can I Make these Vegan?
What can I serve with this Brussels sprouts dish?
You can also serve this easy recipe as a Thanksgiving side dish recipe.
Other Healthy Recipes
Smashed Brussels Sprouts with Parmesan Cheese
Smashed Brussels Sprouts are sprinkled with Parmesan cheese, coated in a garlic and herb butter and roasted in the oven.
- 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
Preheat oven to 425 degrees.
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.
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.
In a small bowl whisk together the butter, 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.
Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!