Your New Favorite Way to Eat Brussels Sprouts—Crispy, Caramelized, and Smashed!
Roasted Brussels sprouts are always a win, especially during fall and winter when they’re at their peak. The only downside? Getting them ✨perfectly caramelized and crispy✨ can be a little tricky.
And since there’s nothing sadder than soggy sprouts, I made it my mission find a method that’s just as simple as basic roasted Brussels sprouts, but guarantees craveable crispy edges every time.
The secret? Smashing them! 🙌🏼
Think smashed potatoes—but with Brussels sprouts! Smashing the sprouts flat creates extra surface area and reveals their tender inner leaves, so they roast up golden, caramelized, and irresistibly crispy. 🤤
Even better? This easy recipe comes together with just 4 ingredients and 15 minutes of prep!
I love serving these crispy Brussels sprouts with a creamy dip like my 3-Ingredient Dijonnaise or Homemade Caesar Dressing for a vegetable side dish that pairs with just about everything. Serve them with a quick weeknight meal or at your next holiday dinner, and I guarantee they’ll be the talk of the table!
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Before You Smash: 3 Must-Know Prep Tips
Smart prep is the key to perfectly crispy smashed Brussels sprouts. Here are 3 quick steps to get them tender, flavorful, and ready for roasting!
First, choose the right sprouts. ⇢ Success with this recipe starts at the grocery store. Look for small Brussels sprouts with tightly packed leaves. Smaller sprouts are easier to smash and crisp up more evenly than larger, heartier ones.
Second, steam until tender. ⇢ Steaming softens the hearty sprouts, making them tender and easy to flatten (unless you’re the Hulk, smashing raw sprouts isn’t happening! 😅). The microwave does all the work—and it only takes a few minutes!
Finally, season for maximum flavor! ⇢ Drain the steamed Brussels sprouts and pat them dry with a paper towel—doing so helps the seasonings stick. Toss them with olive oil, grated parmesan, and garlic powder, or use your favorite seasonings.
Simple recipe swaps! ⇢ Keep these crispy Brussels sprouts vegetarian by using rennet-free parmesan. For a vegan or dairy-free option, swap it out with a sprinkle of nutritional yeast for a cheesy, plant-based twist. 🌿
How to Smash Brussels Sprouts
Once your Brussels sprouts are steamed and seasoned, it’s time to get smashing! Smashing reveals their tender inner layers and creates extra surface area for perfectly golden, crispy edges. It’s a quick, satisfying, and surprisingly easy process.
Roast Your Smashed Brussels Sprouts to Crispy Perfection
Now it’s time for the oven to do the heavy lifting! With their inner layers exposed, the high heat of the oven transforms the smashed Brussels sprouts into crispy, caramelized bites of perfection.✨
I can’t wait for you to try these Extra-Crispy Roasted Smashed Brussels Sprouts! They’re proof that veggies can totally steal the spotlight. Trust me, they’ll be a smashing hit. 😉🙌🏼
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Extra-Crispy Parmesan Smashed Brussels Sprouts (4 Ingredients)
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Prep Time: 15 minutes -
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Cook Time: 30 minutes -
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Total Time: 45 minutes -
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Yield: serves 4-6 -
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Category: Side Dish Recipes -
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Method: Roasted, Baked, Sheet Pan -
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Cuisine: American -
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Diet: Vegetarian
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Pin RecipeDescription
The secret to extra-crispy roasted Brussels sprouts? Smash them! Smashing Brussels sprouts before roasting creates extra surface area for maximum caramelization and craveable crispy edges in every bite.
These 4-Ingredient Smashed Brussels Sprouts are tossed with parmesan cheese and garlic, then oven-roasted to perfection—easy as that!
A simple vegetable side dish, perfect for busy weeknights and special enough for holiday dinners!
Ingredients
- 2 pounds Brussels sprouts, washed and trimmed (see Recipe Notes)
- 3 tablespoons olive oil
- ¼ cup finely grated parmesan
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 425 degrees F, ensuring a rack is in the center position. If desired, line a rimmed baking sheet with parchment paper for easy clean up. Set aside.
- Steam the Brussels sprouts: Arrange the trimmed Brussels sprouts in a single layer in a shallow, microwave-safe dish and add 2-3 tablespoons of water. Cover and microwave for 7-10 minutes, until the Brussels sprouts are very tender and can be easily pierced with a fork. (Alternatively, if you don’t have a microwave, you can steam the Brussels sprouts on the stovetop.)
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- Season the Brussels sprouts: Very carefully drain the steamed Brussels sprouts, then pat them as dry as possible. Transfer to a large bowl. Drizzle with olive oil and season with parmesan, garlic powder, 1 heaping teaspoon kosher salt, and ground black pepper to taste. Toss to combine well.
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- Smash the Brussels sprouts: Transfer the seasoned Brussels sprouts to the prepared baking sheet. Use the flat bottom of a sturdy glass or measuring cup to carefully smash each Brussels sprout to about ½-inch thickness.
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- Roast the smashed Brussels sprouts: Transfer the sheet pan to the oven. Roast 15-20 minutes, flipping the smashed Brussels sprouts halfway through for even browning. The roasted Brussels sprouts are ready when they’re deeply caramelized and tender.
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- Serve immediately alongside your favorite main dishes. We always like dipping our crispy roasted Brussels sprouts in a creamy sauce, like my 3-Ingredient Dijonnaise or Homemade Caesar Dressing. Enjoy!
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Notes
- Brussels sprouts: For best results, use small Brussels sprouts with compact leaves for this recipe, as they are easier to smash and crisp up beautifully. If your Brussels sprouts are on the larger side, slice them in half before roasting to ensure an even cook.
- Easy Recipe Variations: These smashed Brussels sprouts are naturally meatless and gluten-free. To ensure a vegetarian result, use rennet-free parmesan. For a dairy-free and vegan result, replace the parmesan with your non-dairy parmesan or substitute with nutritional yeast.
- Storage and Reheating: Leftover smashed Brussels sprouts will keep, stored in an airtight container in the refrigerator for up to 3-4 days. To preserve the crispy texture, reheat in the oven (375 degrees F) oven or air fryer (350 degree F), for 5-10 minutes, until warmed through and crispy.
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