Crispy Parmesan Smashed Brussel Sprouts
A wonderful cheesy spin on the usual smashed Brussel sprouts side dish for the holidays and beyond.
The combination of smashing the Brussel sprouts and dipping them in cheese is a beautiful creation. The crunch and extra cheese are amazing here and well worth the extra step.
These are again, super simple to make. All you need to do is stem and boil the brussel sprouts in boiling salted water. Take them out before they have fully gotten tender, you want smashed not mashed. Toss them with the ingredients listed below, smash them and lastly dunk them in your favorite cheese.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crispy Parmesan Smashed Brussel Sprouts
Ingredients
- 1½ lbs Brussel Sprouts, stemmed
- 2 tbs olive oil
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili pepper flakes
- salt and pepper to taste
- 1/2 cup freshly grated parmesan cheese
- garnish with fresh parsley + more cheese
- Dip: Lazy Tzatziki
Instructions
- Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn't work out for them so I urge you to do what feels right.
- Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
- Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
- House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
- Serve with fresh parsley and more freshly grated parmesan on top.
Notes
Dipping Sauce is: Mayo, greek yogurt, lemon + Sriracha (salt + pepper to taste)
Nutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 250mg | Potassium: 477mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1013IU | Vitamin C: 96mg | Calcium: 160mg | Iron: 2mg
Looking for more?
They came out perfect!!!… People please read and follow instructions and you’ll have no issues lol
Yay! Thanks for trying this recipe out!
Not fair to give low stars based on the use of wrong ingredient
I cooked frozen ones from the bag. Don’t!! Mush! I didn’t get to try the recipe. Next time I’m at the store I will get fresh ones and try it.
Use parchment paper!!! Terrible advice to just put on the pan! I may have to throw my pan away! I went with the advice to not use parchment and it did not work AT ALL! Otherwise I think this would be great
I see a lot of varying comments, I followed the directions and they came out perfect. I am not a professional chef but maybe it’s the pan I use, I have a cookie sheet I have seasoned like cast iron and I had no issue getting everything crisp and no problems with sticking.
All of the Parmesan stayed on the pan so it ended up being a seasoned baked Brussels sprout.
I made these as written, no parchment, but I did spray the baking sheet. They came out perfect! Will definitely make again.
Definitely use parchment 😩
so good!! And easy! I didn’t have the exact same seasoning – but turned out delish!
These were SO GOOD – I made the sauce using the ingredients listed on this recipe but used the “Lazy Tzatziki” recipe for the portions and did add a squirt of shriracha – they were even crispier the next day after reheating in toaster oven – lowest rack, at 400 for 10-15 mins (put them in as toaster oven was heating up and the sprouts we right out of the fridge- super delish !! Every recipe I’ve made from Hungry Happens is amazing!
I am so freaking bummed out. the cheese on the bottom just burned before the Brussel sprouts were done
Tasted great but the cheese didn’t stick to the sprouts and just became grafted to the baking tray…
Hi Claire, make sure there is enough oil. the cheese should stick to the vegetable if it is oiled.
I could NOT get the parm to stick to the sprouts at all. I had to take all the sprouts off the baking sheet, layer the parm, and put all the sprouts back. bit of a mess and disappointing, but the flavour was good.