The Best Parmesan Smashed Brussels Sprouts

These Parmesan Smashed Brussels Sprouts are the ultimate crowd-pleaser, offering a perfectly crispy texture and a savory, golden cheese crust. They are even better when served with homemade Ranch, Cajun Remoulade, or your favorite dipping sauce for a delicious finishing touch.

🌱 The Ingredients

This recipe combines fresh Brussels sprouts with a savory blend of pantry staples and high-quality cheese to achieve a perfectly seasoned, gourmet finish. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Brussels Sprouts: Choose small-to-medium sprouts for the best results, as they get crispier and are easier to smash than larger ones. If you only have large sprouts, ensure they are boiled until very tender before smashing.
• Extra-Virgin Olive Oil & Butter: This combination provides the perfect balance of a high smoke point for crisping and a rich, nutty flavor. You can use all olive oil or avocado oil if you prefer to avoid dairy.
• Freshly Grated Parmesan: For the signature golden crust, it is essential to grate your cheese fresh from a block; pre-shredded bottled cheeses contain anti-caking agents that prevent them from melting and crisping properly.
• Smoked Paprika: This adds a subtle depth and “charred” flavor, but you can substitute it with sweet paprika for a milder taste or a pinch of cayenne pepper if you want some heat.
• Kosher Salt: The coarse grains of Kosher salt are ideal for seasoning vegetables, but if you are using fine table salt, reduce the amount by half to avoid over-salting.
• Garlic Powder: We recommend powder over fresh garlic for this recipe to ensure the seasoning is evenly distributed and to prevent bits of garlic from burning during the high-heat roasting process.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Smashed Brussels Sprouts

• Don’t Skip the Par-Boil: Ensure the sprouts are fork-tender before you try to smash them. If they are still too firm in the center, they will shatter into pieces rather than flattening into a cohesive disc.
• Dry Them Thoroughly: After boiling, pat the sprouts dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to ensuring they roast to a crisp rather than steaming in the oven.
• The “Non-Stick” Smash: If the sprouts are sticking to the bottom of your glass or measuring cup while you smash them, lightly coat the bottom of the tool with a bit of olive oil or a small piece of parchment paper.
• Give Them Space: Avoid crowding the baking sheet. If the sprouts are too close together, the heat won’t circulate properly, and you’ll lose those coveted crispy, lacy edges.
• Create a “Cheese Skirt”: For a gourmet touch, sprinkle the Parmesan so it spills slightly over the edges of each sprout. As it bakes, the cheese will melt into a crispy, golden “frico” crust around the vegetable.
• Use High Heat: Don’t be afraid of a hot oven! Roasting at a higher temperature (around 425°F/220°C) is essential for caramelizing the natural sugars in the sprouts and getting the cheese perfectly browned.

👩🏼‍🍳 How to Make Parmesan Smashed Brussels Sprouts

1. Step 1: Add the trimmed Brussels sprouts to salted boiling water for 8 – 10 minutes.

2. Step 2: Drain and dry the Brussels sprouts completely with a kitchen towel.

3. Step 3: In a large bowl, toss the warm sprouts with the olive oil, melted butter, garlic powder, paprika, salt, and pepper until completely coated.

4. Step 4: Line a baking sheet with parchment paper or a silicone mat. Place a Brussels sprout on the paper/mat and use the base of a jar or bottle to flatten it. Continue with the remaining sprouts (you’ll need two pans).

5. Step 5: Add a generous pile of freshly grated Parmesan cheese over each of the sprouts.

6. Step 6: Bake at 425°F for 20 minutes, or until golden and lightly browned on the edges. Serve at once with your favorite dipping sauce.

🍽️ How to Serve

• As a Crowd-Pleasing Appetizer: Arrange the sprouts on a large platter with small bowls of homemade Ranch or Cajun Remoulade in the center for easy dipping at parties or game days.
• The Perfect Steakhouse Side: Serve these alongside a steak au poivre or grilled filet mignon; the salty, crispy Parmesan crust acts as the perfect textural contrast to a juicy steak.
• With Roasted Proteins: Pair them with a simple roasted chicken or sheet pan baked salmon for a balanced weeknight dinner that feels elevated but requires minimal effort.
• A Bright Finishing Touch: Just before serving, hit the hot sprouts with a squeeze of fresh lemon juice or a drizzle of balsamic glaze to cut through the richness of the cheese and butter.
• Holiday Table Star: Swap out traditional soggy sprouts for these crispy versions at your next Thanksgiving or Christmas dinner to provide a modern, flavorful update to your holiday spread.
• Garnish with Fresh Herbs: Sprinkle with finely chopped fresh parsley or chives right before serving to add a pop of color and a fresh, herbal note.

🙋🏽‍♂️ Frequently Asked Questions

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