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Smashed Brussels Sprouts with Parmesan

These delish roasted Smashed Brussels Sprouts with cheese will convince even those who claim to not care for brussels sprouts! The parmesan cheese and crispy edges make these a healthy, tasty treat. 

I cannot put into words how much I love these crispy Smashed Brussels Sprouts. We eat them all the time (although sometimes I wrap them in bacon).

Crispy Roasted Smashed Brussels Sprouts on a sheet pan

Smashed Brussels Sprouts are similar to roasted brussels sprouts, the only difference is that you’ll “smash” them before roasting. This gives more surface area so they can have more of those crispy edges that make them so irresistible.

Of course, adding parmesan cheese doesn’t hurt anything, either.


Before you start cooking your Smashed Brussels Sprouts, you’ll want to clean them first. You can either rinse them in a colander or gently swish them in a bowl of cold water. Any outer leaves that look wilted can be removed as well. You’ll slice the ends of the stem off, too, although if my sprouts are on the smaller side I find that it’s not necessary.

Roasted Smashed Brussels Sprouts on a sheet pan


  • Brussels Sprouts: They’re fresh and healthy, but still hearty and really shine when roasted.
  • Extra Virgin Olive Oil: The oil gets the brussels sprouts nice and crispy while adding a peppery flavor.
  • Coarse Salt & Freshly Ground Black Pepper: The salt enhances the flavor of the brussels sprouts while the pepper adds more peppery flavor.
  • Parmesan Cheese: For the best taste use freshly grated parmesan if you can.

If you like a little heat add some cayenne pepper to this recipe.

(Scroll down to the bottom for the printable recipe card with exact measurements and Smashed Brussels Sprouts recipe instructions.)


Unlike roasted brussels sprouts, smashed brussels sprouts need a little time in some boiling water. This will soften them enough so they can be easily smashed. If they’re on the smaller side, about 10 minutes should do it, and I’ll add a couple more if they don’t seem soft enough.

Once they’re soft enough, drain them well in a colander, then take care to pat them so they’re very dry. You’re going to roast them now, and water is not your friend when it comes to roasting and achieving a crispy texture. Once dry, put them on a sheet pan. They’ll be a gorgeous green color from their hot tub bath!

Uncooked Smashed brussels sprouts on a sheet pan ready for the oven

This is where we turn them into smashed brussels sprouts. Press down gently on each one until its “smashed” to your liking. This is about how much I smash each one, but you can do more or less depending on your preference. Give them another patting with a paper towel at this point to make sure you get as much liquid from them as possible.

Roasted Smashed Brussels Sprouts and mashed on a sheet pan

Now you’ll drizzle them with some extra-virgin olive oil (or avocado oil) and toss them with the parmesan. Into the oven they go for 20-30 minutes until they’re charred and crispy!

Serve your Smashed Brussels Sprouts on the side with just about anything. I like a good ribeye and a quick salad, but choose your favorite main course and you’ll have a fantastic complete meal worth repeating. You can also make these with purple brussels sprouts for a really pretty presentation!

Tips for Crispy Brussels Sprouts

  • The sprouts need to be completely dry after boiling.
  • Don’t crowd the pan.
  • Place is bare or foil lined pan as parchment paper can prevent charring.
Roasted Smashed Brussels Sprouts and mashed on a sheet pan

Smashed Brussels Sprouts with Parmesan

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These delish roasted Smashed Brussels Sprouts with cheese will turn even those who claim to not care for brussels sprouts! The parmesan cheese and crispy edges make these a healthy, tasty treat. 


  • 24 oz brussels sprouts, , cleaned and trimmed
  • 1-2 tbsp extra-virgin olive oil, (or avocado oil)
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 2/3 cup fresh grated parmesan cheese


  1. Preheat oven to 425F.
  2. Cook brussels sprouts in a large pot of boiling water for 10 minutes or until tender. Drain well and take care to pat them very dry.
  3. Place on a sheet pan and gently "smash" each one. Drizzle with oil and sprinkle with parmesan, then gently toss to coat them evenly. 
  4. Roast for approximately 20 minutes or so, until they're charred to your liking. Enjoy immediately or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 919mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 9g

This data was provided and calculated by Nutritionix.

More easy side dish recipes you will love:

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Saturday 19th of March 2022

this recipe is fantastic as written. No need to do anything to it. Could eat these every other night into eternity haha


Thursday 2nd of May 2019

I have been meaning to try brussels sprouts and this one looks like a good start Parmesan surely lured me :)

Lindsay Cotter

Tuesday 2nd of October 2018

I could eat these every day and not grow tired of them! They are the perfect side!

gerry speirs

Monday 1st of October 2018

love the cheese addition!!


Monday 1st of October 2018

I actually really like roasted brussel sprouts- but this recipe will convert anyone who's on the fence! Yum!

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