Crispy Parmesan Smashed Brussels Sprouts
A quick and easy recipe that transforms Brussels sprouts into crispy, golden-edged, cheesy delights perfect as a side dish for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) fresh Brussels sprouts, trimmed and halved or quartered
- ½ cup (50 g) freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon garlic powder (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon lemon zest (optional)
Instructions
- Rinse about 1 pound (450 g) of fresh Brussels sprouts, trim the stem ends, and halve or quarter them if large.
- Bring a large pot of salted water to a boil. Add the sprouts and cook for 7-9 minutes until just tender when pierced with a fork but not falling apart. Drain well and let them dry slightly on a paper towel or clean kitchen cloth for about 5 minutes.
- Place the boiled sprouts spaced out on a parchment-lined baking sheet. Using a potato masher or the bottom of a heavy glass, gently press down on each sprout until it flattens but stays mostly intact, about ½-inch (1.3 cm) thickness.
- In a mixing bowl, combine 3 tablespoons (45 ml) olive oil, 1 teaspoon garlic powder, salt, and pepper. Drizzle over the smashed sprouts and toss gently to coat every piece.
- Sprinkle ½ cup (50 g) freshly grated Parmesan evenly over the sprouts. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes until the edges are golden and crispy. Halfway through, check and rotate the pan for even browning.
- Watch the last 5 minutes closely to avoid burning the Parmesan. Let the sprouts cool a few minutes before serving to let the edges firm up.
Notes
Use fresh, firm Brussels sprouts for best texture. Avoid overcooking during boiling to prevent mushiness. Freshly grated Parmesan melts and crisps better than pre-grated. Watch the last 5 minutes of roasting carefully to avoid burning the cheese. For dairy-free, substitute Parmesan with nutritional yeast and add a bit more olive oil. To reheat leftovers, use a toaster oven or regular oven at 375°F (190°C) for 8-10 minutes to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: About ½ cup per serv
- Calories: 110
- Fat: 7
- Carbohydrates: 7
- Fiber: 3
- Protein: 6
Keywords: Brussels sprouts, parmesan, crispy, smashed, roasted, easy side dish, vegetarian, gluten-free