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
- 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
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these are soooooo yummy
I was searching for a smashed brussel sprout recipe to rival the ones I had at a restaurant in Nashville, and this recipe won, hands down. When I brought them to a party, my friends actually fought over the last one. Delicious! Thank you.
I want to say that I have made 10 recipes from this website and they have all been stellar. This one however…….. the Brussels sprouts cheese side down all stuck to my pan. (Why no baking paper??). The cheese burnt at the 16 Minute mark at this heat. The Brussels sprouts had to be chiseled off resulting in no crispiness….. and no cheese and a disaster to clean. Maybe I made it incorrectly??!!!
Made these last night and they are delicious!! What a fantastic way to change up Brussel sprouts! Thank you so much for this recipe!!!!
Hi Zena, Glad you liked the dish! thank you so much for the review and rating!
Just happen upon your site, I love all your recipes. I don’t care much about brussels sprouts but these look so delicious, my better half likes them. Unfortunately they smashed into piece and I couldn’t press them into the cheese nor did they come out crispy, i did make it work, they were tasty and I will try them again, I would love to be able to hold and dip them like an appetizer. Maybe I’ll try the air fryer
Can you list the measurements for the dipping sauce?
Going to try these tonight. Are they real salty from the parm?
Not at all salty!
Can these be baked in air fryer on 400F
Hi Tynee, Yes, definitley just shorter time in an air fryer!
For the dip how much Mayo, yogurt and lemon juice?
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!
Idk if you use an electric oven, however, the temp and time in The oven was not suitable. I’m am a home cook, and grill cook in a diner. This has great potential, it should’ve been transferred to an oven at 350/ 375 at most. I can’t wait to try it again.
I wanted these to work so badly :’( GREASE YOUR COOKIE SHEET – still trying to decide if I just need to throw mine out because the Parmesan has become one with the sheet and the Brussels are still mush. Waaaaaaa.
So easy and yum!
Can’t wait to make these. For the dipping sauce, what are the ingredient measurements? Also, do you use traditional Greek yogurt? Or nonfat/low-fat?
Why not use parchment paper?
You can but they wont be crispy
This is a yummy recipe but we have not been able to get a crispy sprout without burnt cheese mess on the pan. What is the trick or step that I’m missing?
I had the same issue – sprouts themselves weren’t crispy just the parm bits
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.
Reheated in the air fryer 👍🏻
Great idea in theory, but tricky to produce. I had my oven on 400 because I was baking stuffed sausages and it was still too hot and burned the cheese. Sprouts still mushy. I’ll eat it anyway!
I reheated the next day in toaster oven on the broil setting – 450 for between 10 and 15 mins…keep an eye on them.