Description
The secret to extra-crispy roasted Brussels sprouts? Smash them! Smashing Brussels sprouts before roasting creates extra surface area for maximum caramelization and craveable crispy edges in every bite.
These 4-Ingredient Smashed Brussels Sprouts are tossed with parmesan cheese and garlic, then oven-roasted to perfection—easy as that!
A simple vegetable side dish, perfect for busy weeknights and special enough for holiday dinners!
Ingredients
Scale
- 2 pounds Brussels sprouts, washed and trimmed (see Recipe Notes)
- 3 tablespoons olive oil
- ¼ cup finely grated parmesan
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 425 degrees F, ensuring a rack is in the center position. If desired, line a rimmed baking sheet with parchment paper for easy clean up. Set aside.
- Steam the Brussels sprouts: Arrange the trimmed Brussels sprouts in a single layer in a shallow, microwave-safe dish and add 2-3 tablespoons of water. Cover and microwave for 7-10 minutes, until the Brussels sprouts are very tender and can be easily pierced with a fork. (Alternatively, if you don’t have a microwave, you can steam the Brussels sprouts on the stovetop.)
- Season the Brussels sprouts: Very carefully drain the steamed Brussels sprouts, then pat them as dry as possible. Transfer to a large bowl. Drizzle with olive oil and season with parmesan, garlic powder, 1 heaping teaspoon kosher salt, and ground black pepper to taste. Toss to combine well.
- Smash the Brussels sprouts: Transfer the seasoned Brussels sprouts to the prepared baking sheet. Use the flat bottom of a sturdy glass or measuring cup to carefully smash each Brussels sprout to about ½-inch thickness.
- Roast the smashed Brussels sprouts: Transfer the sheet pan to the oven. Roast 15-20 minutes, flipping the smashed Brussels sprouts halfway through for even browning. The roasted Brussels sprouts are ready when they’re deeply caramelized and tender.
- Serve immediately alongside your favorite main dishes. We always like dipping our crispy roasted Brussels sprouts in a creamy sauce, like my 3-Ingredient Dijonnaise or Homemade Caesar Dressing. Enjoy!
Notes
- Brussels sprouts: For best results, use small Brussels sprouts with compact leaves for this recipe, as they are easier to smash and crisp up beautifully. If your Brussels sprouts are on the larger side, slice them in half before roasting to ensure an even cook.
- Easy Recipe Variations: These smashed Brussels sprouts are naturally meatless and gluten-free. To ensure a vegetarian result, use rennet-free parmesan. For a dairy-free and vegan result, replace the parmesan with your non-dairy parmesan or substitute with nutritional yeast.
- Storage and Reheating: Leftover smashed Brussels sprouts will keep, stored in an airtight container in the refrigerator for up to 3-4 days. To preserve the crispy texture, reheat in the oven (375 degrees F) oven or air fryer (350 degree F), for 5-10 minutes, until warmed through and crispy.