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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 Rob loves these Smashed Brussels Sprouts.

 

Roasted Smashed Brussels Sprouts on a sheet pan

 

I love them, too, but I’m pretty sure he’d choose these over just about anything.

 

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.

 

HOW TO CLEAN BRUSSELS SPROUTS?

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

 

HOW TO MAKE SMASHED BRUSSELS SPROUTS?

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!

 

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.

 

Smashed brussels sprouts on a sheet pan ready for the oven

 

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!

 

Roasted Smashed Brussels Sprouts on a sheet pan

 

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.

 

More side dishes you’ll love:

 

Roasted Smashed Brussels Sprouts 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. 

Ingredients

  • 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 grated parmesan cheese

Instructions

  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.

Kristy Bernardo
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Harini

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!!

Katie

Monday 1st of October 2018

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

Samantha Ferraro

Monday 1st of October 2018

Brussels sprouts are one of my favorite fall/winter vegetables! I love the addition of Parmesan!

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