Smashed Brussels Sprouts
Updated Nov 17, 2025
Crispy smashed Brussels sprouts softened in the microwave, then seasoned and sprinkled with Parmesan and crisped up in the oven with only 10 minutes of prep.
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Make crispy smashed Brussels sprouts with cheese!
I think these Smashed Brussel Sprouts make a great side or appetizer. They’re ridiculously good but not too filling. The recipe starts by steaming the Brussel sprouts in the microwave until they’re softened. Then you get to my favorite part: smashing them! I like to use a meat pounder to easily flatten the sprouts, but you could also use the bottom of a drinking glass. When they’re done, the brussel sprouts are super crunchy my kind of finger food.
Happy Cooking!
– Yumna
Smashed Brussels Sprouts Ingredients
- Brussels sprouts: Choose sprouts that are about the same size so they cook evenly. Here’s a quick tutorial on how to trim and cut Brussels sprouts.
- Olive oil: You can use avocado oil or vegetable oil if that’s what you have.
- Parmesan cheese: Pecorino Romano or another hard cheese will crisp up the best. You can use mozzarella or cheddar, but the sprouts will be less crispy. To make the recipe vegetarian-friendly, get a cheese without rennet.
- Seasonings: I use garlic powder, paprika, oregano, salt, and pepper. You could also use ranch seasoning or Italian seasoning.
How to Make Smashed Brussels Sprouts
Smashed Brussel Sprouts Recipe
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- Ranch dip for serving
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the Brussels sprouts to a large, microwave-safe bowl and add an inch of water to the bottom. Cover with plastic wrap, poke a couple of holes into the plastic, and microwave on high until knife-tender, 5–6 minutes. Carefully remove the plastic. Strain and pat dry with paper towels.
- Transfer the Brussels sprouts to the prepared parchment paper. Use the bottom of a cup or a meat mallet to smash the sprouts until flattened. Pat dry again to remove any excess moisture.
- Add the olive oil, garlic powder, paprika, oregano, salt, and pepper to a small bowl. Whisk to combine.
- Brush the oil mixture evenly over the sprouts and spread them out so they're not touching. Bake for 10 minutes. Sprinkle the Parmesan cheese on top, then continue baking for 10 more minutes or until golden and crispy.
Equipment
Notes
- My Top Tip: Pat the Brussels sprouts dry very well. For crispy sprouts, you need to remove as much moisture as possible. I pat them dry twice for good measure.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 425ºF until crispy or in the air fryer.
- Note: The nutrition label does not include the ranch dip.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make hot honey smashed Brussels sprouts. Stir some hot honey into the oil mixture for a sweet, spicy taste.
- Garnish with fresh herbs. Top the smashed Brussels sprouts with chopped fresh parsley, cilantro, thyme, or oregano.
- Serve with a variety of sauces. Try tahini, spicy mayo, or cilantro yogurt sauce.
Recipe Tips
- Don’t skip the steaming. This keeps the roasting time short and makes the Brussels sprouts easy to smash.
- Pat the Brussels sprouts dry very well. For crispy sprouts, you need to remove as much moisture as possible. I pat them dry twice for good measure.
- Flatten the sprouts evenly. This way, every sprout gets crispy and cooks at the same speed.
Serving Ideas
- Mains: Air Fried Turkey Breast, Creamy Pumpkin Pasta, Rosemary Roasted Whole Chicken
- Sides: Creamy Mashed Potatoes, Cauliflower Au Gratin, Air Fryer Green Beans
- Salads: Fall Harvest Salad, Beet Orange Salad, Apple Walnut Salad
FAQs
You may not have dried the Brussels sprouts thoroughly enough after steaming. Excess moisture can prevent them from crisping up. Also, make sure you spread them out on the sheet pan so they’re not touching. If the sheet pan is crowded, the sprouts will steam instead of roasting.
For this recipe, I recommend cutting them in half. Whole Brussels sprouts take much longer to cook and don’t get as crispy as halved ones.
You may have over-steamed them. Only steam until just fork-tender and smash gently, pressing down slowly so they don’t break apart.
Many Brussels sprouts on the market are bred to taste sweeter and eliminate the bitter-tasting compounds called glucosinolates. If your Brussels sprouts are bitter, you can blanch them in salt water to deactivate the enzyme that causes bitterness.
The strong smell comes from a sulfur compound called hydrogen sulfide that releases during cooking. To minimize the strong smell, cook at high heat for less time and buy the smallest sprouts to promote quicker cook time. This should stop the sprouts from releasing those gases.
