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.

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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
Instructions
- Preheat your oven to 425° F. DO NOT LINE your large baking sheet with parchment paper!
- 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
Can these be made in advance and reheated?
Hi Holly, I haven’t tried that but it should be fine…
would love to hear if reheating works!
Yes, reheat in your mini toaster oven at 350 F for 15 minutes.
Why not use parchment paper?
You can but they wont be crispy
Cane out mushy. But i ate them anyway! How do i get them brown and crispy like the pics?
Hi Liz, the only way to get them crispy is to not use any parchment paper. It will be a messy cleanup but they will turn out crispy!
Can these be baked in air fryer on 400F
Hi Tynee, Yes, definitley just shorter time in an air fryer!
Going to try these tonight. Are they real salty from the parm?
Not at all salty!