Go Back
+ servings
The best vegan crispy smashed Brussels sprouts with Parmesan cheese, garlic, and herbs in a grey bowl.
Print Recipe
4.75 from 8 votes

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 6 servings

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

  • 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 Tbsp. butter, 4 cloves garlic, 1 tsp. thyme, 1 ¼ tsp. salt, ¼ tsp. 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!

Video

Notes

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 leftover smashed sprouts 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.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 604mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 130mg | Calcium: 171mg | Iron: 2mg