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–+ servings

Smashed Brussels Sprouts

Crispy smashed Brussels sprouts with golden, crunchy edges and tender centers—boiled first, then smashed and roasted at high heat with simple seasonings. Optional Parmesan and balsamic take them over the top.
Amanda
Prep Time 10 minutes
Cook Time 35 minutes
Cool time 5 minutes
Total Time 50 minutes
Serving Size 6 servings

Equipment

  • Large baking sheet (rimmed)
  • Parchment paper or foil
  • Large pot
  • Colander
  • Kitchen towel or paper towels
  • Flat-bottomed glass or measuring cup
  • Tongs or spatula

Ingredients

  • 1 1/2 lb Brussels sprouts fresh (or frozen, thawed and dried well)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt plus more for boiling water, if desired
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese optional
  • 1 tablespoon balsamic vinegar optional, for drizzling
  • 1/2 teaspoon red pepper flakes optional
  • 2 cloves garlic optional, minced

Instructions

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  • Bring a large pot of salted water to a boil. Add Brussels sprouts and boil 8–10 minutes, until fork-tender.
  • Drain well, then let the sprouts cool for about 5 minutes. Pat dry with a towel (dry sprouts crisp better).
  • Spread sprouts on the prepared baking sheet, leaving space between them. Use a flat-bottomed glass or measuring cup to gently smash each sprout until flattened but still intact.
  • Drizzle with olive oil and toss/brush so the smashed sprouts are well coated. Season with garlic powder, salt, and black pepper. Add optional minced garlic and/or red pepper flakes if using.
  • Roast 20–25 minutes, flipping halfway through, until edges are deeply golden and crispy.
  • Optional: sprinkle with Parmesan during the last 3–5 minutes of roasting, or right after baking. Drizzle with balsamic vinegar before serving if desired. Serve immediately while hot and crisp.

Notes

Don’t crowd the pan: Space helps the sprouts roast instead of steam.
Using frozen sprouts: Thaw completely and dry very well before boiling/roasting to avoid sogginess.
Leftovers: Refrigerate up to 3 days. Reheat on a baking sheet at 400°F (205°C) for 5–7 minutes to re-crisp. Avoid the microwave.
Finishing ideas: Add a squeeze of lemon, extra Parmesan, or a pinch of red pepper flakes for a kick.

Nutrition

Calories: 140kcal | Protein: 4g | Saturated Fat: 1.5g | Cholesterol: 2mg | Sodium: 330mg