Smashed Parmesan Brussels Sprouts
My initial thought after whipping up this recipe for the first time: Why haven’t I been making these for years?! The Brussels sprouts are crispy on the outside and melt-in-your mouth soft on the inside.
My second thought: This recipe is a perfect example of “don’t judge a book by its cover,” lol. While these may not be lookers, they are incredibly delish. You can serve them in place of potatoes—they’re just as creamy, hearty, and flavorful. Seriously, this recipe may just be the way to transform sprout phobes to fans.
I absolutely adore Brussels sprouts! Whether I’m wrapping them in turkey bacon, roasting them alongside chicken on a sheet pan, or serving them up with sunny-side-up eggs, there’s just something irresistible about their flavor, texture… and nutrition! Let’s be honest—everything is better with cheese! That’s why I knew this recipe would be a hit. The crispy Brussels sprout edges combined with cheesy goodness create a delish bite that’s hard to resist.
This recipe fits perfectly into my collection of crispy veggie-parmesan recipes: Smashed Broccoli Parmesan, Parmesan Zucchini Crisps, and Crispy Carrot Parmesan. Each of these dishes brings its own unique flavor and texture, showcasing how versatile and delicious vegetables can be when paired with enjoyed with cheese. What I love about these recipes is that they transform humble veggies into irresistible snacks or side dishes that everyone will enjoy, whether you’re a vegetable lover or just trying to sneak in some extra nutrition. They’re all easy to prepare and perfect for entertaining or weeknight meals.
So, if you’re looking to add some variety to your veggie repertoire, give these Smashed Parmesan Brussels Sprouts a try! They not only make a fantastic addition to any meal but also make eating your vegetables a breeze.
Try my Brussels in Blankets recipe.
Smashed Parmesan Brussels Sprouts
Ingredients
- 1 pound large Brussels sprouts, cleaned and trimmed*
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 to 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 425℉. Mist a large baking sheet with nonstick olive oil spray.
- Place Brussels sprouts in a large microwave-safe bowl with a splash of water (about 4 tablespoons), cover with a paper towel and microwave for 6 minutes. You need to ensure the sprouts are very soft and squishy; if they’re still too firm, microwave for a few additional minutes. Drain off all water and pat dry with a towel. The drier you can get them the better.
- Lay Brussels on prepared baking sheet, spread out in a single layer. Using the bottom of a wide, flat-bottomed mug (or using both palms, one on top of the other), “smash” each of them so they’re spread in a flat circle.
- Then, working with 1 sprout at time, wrap each in a layer of paper towels and press between both hands to make them even flatter as you remove the excess moisture. Place them back on the backing sheet, generously mist tops with olive oil spray and sprinkle on salt, garlic, pepper and Parmesan.
- Roast in oven about 20 minutes, then flip them over and roast an additional 5 minutes. Serve warm or room temperature.
FANTASTIC take on an overlooked veg. LOVED it…the recipe, the thoughts, everything. Hit a homer with this one. Thanks.
George, this made my day—thank you!! I’m so glad these Brussels sprouts won you over. Really appreciate you taking the time to share this review!