Crispy Parmesan Smashed Brussels Sprouts Recipe
These Smashed Brussels Sprouts with Parmesan get flattened, spooned with fresh garlic-thyme butter (not just olive oil), and roasted until the edges are golden and crispy. You can boil and smash them a day ahead, which makes them the easiest side on your holiday table. (Our Friendsgiving crowd LOVED them!)
Servings: 6 servings
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!
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
Calories: 171kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 729mg | Potassium: 617mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1462IU | Vitamin C: 130mg | Calcium: 145mg | Iron: 2mg
