The Best Parmesan Smashed Brussels Sprouts
Servings: 6
Calories: 196kcal
These Parmesan Smashed Brussels Sprouts are the ultimate crispy side dish, featuring a golden, savory cheese crust and a perfectly tender center. Seasoned with garlic and smoked paprika, they are an easy yet elevated addition to any dinner table or appetizer spread.
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Equipment
- 2 baking sheets lined with parchment paper or silicon mats
Ingredients
- 1 lb Brussels sprouts small to medium, see NOTES
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese freshly grated, see NOTES
- Ranch dressing
Instructions
- Trim the ends of the Brussels sprouts and pull off any brown leaves.1 lb Brussels sprouts
- Preheat oven to 425°F and bring a pot of salted water to a boil.
- Add the Brussels sprouts to the water and boil them for 8 to 10 minutes, stirring occasionally.
- Drain the sprouts and let them sit in the colander for 2 minutes. Then, spread them out on a clean kitchen towel and pat them very dry (this is very important for crispy sprouts!).
- In a large bowl, whisk the olive oil, melted butter, garlic powder, paprika, salt, and pepper together. Add the sprouts and use a couple of wooden spoons to gently toss until they are coated.3 tbsp extra-virgin olive oil, 2 tbsp unsalted butter, 1 tsp garlic powder, ½ tsp smoked paprika, 1 tsp Kosher salt, ½ tsp black pepper
- Place the sprouts on the prepared baking sheets, leaving about an inch of space between them. Use the bottom of a jar or a heavy glass to gently press down on each sprout until they are about ½-inch thick (or less).
- Sprinkle a generous amount of the freshly grated Parmesan cheese over each smashed sprout. If some falls onto the paper/mat, leave it there! It will make a nice cheesy crust that is wonderful!1 cup Parmesan cheese
- Bake for 15 to 20 minutes, or until the sprouts are bubbly and the edges are browned and crispy.
- Use a spatula to transfer the sprouts to a platter. Serve at once with Ranch dressing or your favorite dipping sauce.Ranch dressing
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Size Matters: Small to medium Brussels sprouts are ideal for this recipe because they yield a much crispier result. If you can only find large sprouts, simply increase the boiling time by 2–3 minutes to ensure they are tender enough to smash without splitting apart.
- Dry Thoroughly: After boiling, make sure to pat the sprouts completely dry with a kitchen towel or paper towels. Any excess moisture will cause them to steam in the oven rather than roasting to a perfect crisp.
- Don't Overcrowd the Pan: Give each sprout plenty of "breathing room" on the baking sheet. If they are too close together, the heat won’t circulate properly, and you’ll miss out on those delicious, lacy, crispy edges.
- Adjust the Salt: If you are using fine table salt instead of Kosher salt, reduce the amount by half. Since Parmesan cheese is naturally salty, it’s always better to start with less and add more to taste after roasting.
- Grate Your Own Cheese: For the best flavor and a perfectly golden crust, always grate your Parmesan fresh from a block. Pre-shredded or bottled cheeses are coated in anti-caking agents that prevent them from melting smoothly and achieving that signature crispy texture.
Nutrition
Calories: 196kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 675mg | Potassium: 323mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 64mg | Calcium: 232mg | Iron: 1mg