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These Smashed Brussels Sprouts Are My Veggie Spin On Smashed Potatoes
These smashed brussels sprouts are super crispy and cheesy, and honestly, just fun to smash. I created them as a lighter spin on cheesy smashed potatoes, and while they don’t actually taste like those, here’s why they’re incredible in their own way:
- Crispy outside, tender inside – Smashing before roasting means more surface area touches the pan, so compared to classic roasted brussels sprouts, you get more of those crispy parts. A.k.a. the best parts!
- Savory, cheesy flavor – I think cheese makes any vegetable better, including earthy brussels sprouts. The inside of these is a little sweet, and the outside is salty and cheesy. Plus, the cheese itself gets browned and crisp.
- Easy and healthy – You need just 5 common ingredients, plus salt. My process for making smashed brussels sprouts is a little similar to smashing potatoes, but you get a helping of greens instead. Best of both worlds.
I’ve been making sprouts like this for years, but recently made some tweaks (mainly the timing, flipping, and amount of parmesan) to make it even better. I also put it in my Healthy Holiday Cookbook, as my whole family loves it for holidays.
Whether it’s an everyday fall weeknight or a holiday meal, I highly recommend adding this smashed brussels sprouts recipe to your menu. Make it with me!
Reader Review
“I never had luck with roasting the perfect brussels sprouts, until I came to your recipe! This time, I followed the instructions and cooked them stove top as you described. I loved that they turned out so crispy and so crunchy. Add a little hot sauce on mine to make it extra spicy. They were beyond delicious. Will be making them again.” –Katie
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Ingredients & Substitutions
Here I explain the best ingredients for my smashed brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – I recommend fresh brussels sprouts for this recipe. Although I’ve made it using frozen brussels sprouts, they turned out more mushy inside and less crispy on the outside. Look for sprouts that are similar in size for even cooking.
- Oil – I like the flavor of olive oil here, but avocado oil works, too.
- Parmesan Cheese – I started making these smashed brussels sprouts with finely shredded parmesan, but now I find that grated parm like this sticks to them better. And since it’s a fine powder, it leaves a crispier coating that reminds me of breadcrumbs! If you’re not gluten-free, feel free to toss some actual breadcrumbs into the mix with the cheese.
- Seasonings – I use sea salt for both boiling and roasting, plus garlic powder (don’t use fresh garlic cloves, they’ll burn!) and a pinch of cayenne pepper for a little kick. You can swap in black pepper for milder heat.
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How To Make Smashed Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Boil the sprouts. Add them to a large pot of water with salt (I use my Dutch oven), and boil until bright green and tender, but not fully cooked. (See my tips below.) Run cold water over the sprouts to stop the cooking process, then drain in a colander and pat dry with paper towels.
- Toss with seasonings. In a large bowl, drizzle brussels sprouts with olive oil, and sprinkle with garlic powder, parmesan, sea salt, and cayenne pepper. Toss to coat.
- Smash brussels sprouts flat. Brush a large sheet pan with more oil or spray with cooking spray. Arrange the sprouts in a single layer and smash them with the bottom of a mason jar or glass.
- Sprinkle on more parmesan. This is optional, but I always do!
- Roast until crispy. Place smashed brussels sprouts in the oven and roast until they are crispy and golden brown. Flip halfway through — I used to not, but now I find they brown more evenly if I do!
My Tips For Crispy Results
- Don’t boil the sprouts too long. You want them just soft enough to smash, but still with a little bite, otherwise the end result will turn out mushy. How long this takes can vary depending on the size of your sprouts. I check that they’re ready by inserting a sharp knife into one of the sprouts — it should go in with just a little resistance.
- Don’t rely on the color to know when you’re done boiling. The sprouts do turn bright green, but this happens before they get soft. Keep boiling until they pass my knife test (above).
- Want a shortcut? Grab steam-in-bag brussels sprouts! A reader asked me about this, so I had to try it. They work great as long as you only steam for about half the time on the bag. The entire time is too long, since we’re roasting them after!
- Make sure the sprouts are completely dry after boiling. Any lingering water can create steam and stop them from getting crispy.
- Adjust the salt to your taste. One reader told me these were too salty for her, but I’ve made them many times and think it’s just right. The parmesan is salty, so keep that in mind. If you’re concerned about it, you can add the salt last when adding the seasonings, start with less, and taste one sprout to see if you want more.
- Add the parmesan cheese after the other seasonings. I find it sticks better if I toss the sprouts with the oil and spices first. Then add the parm and toss again.
- Use either a foil-lined or unlined sheet pan. With my favorite non-stick baking sheet, I skip the foil entirely and it’s still easy to clean. Foil works, too, but sticks easily — just make sure to oil it well. Parchment paper reduces browning, so I wouldn’t recommend it.
- Make sure all your smashed brussels sprouts touch the sheet pan. If they’re too crowded or on top of each other, they’ll steam and won’t crisp up. I always start with the sprouts about 2 inches apart, since they spread after I smash them.
- Watch the oven time. How long it takes can vary depending on so many factors: the size of your sprouts, your oven, your pan, and how dark you like the sprouts. (I like mine pretty browned and extra crispy, but you can reduce the roasting time by 5-10 minutes if you like yours less dark.) Check on them to avoid burning the cheese!
- Want a similar flavor without the smashing effort? I think it’s fun, but you can try my parmesan brussels sprouts without that step.
Smashed Brussels Sprouts (Crispy & Easy)
By
My crispy smashed brussels sprouts have a cheesy, golden outside and tender inside. An easy, healthy side dish with 5 simple ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C).
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Boil a large pot of boiling water with 2 teaspoons of sea salt. Carefully add the brussels sprouts, return to a boil, and boil for 8-10 minutes, until tender (soft enough to insert a knife or fork). Run the sprouts under cold water or plunge into an ice bath to prevent overcooking. Drain and pat dry with a paper towel.
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In a large bowl, toss the brussels sprouts together with the olive oil, garlic powder, remaining 1/2 teaspoon of sea salt, and cayenne pepper. Add 5 tablespoons (about 1/3 cup) of the parmesan cheese (if using) and toss again.
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Spray a large baking sheet with cooking spray or brush with oil. Arrange the sprouts in a single layer, with about 1.5-2 inches of space between them.
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Using the bottom of a glass or mason jar, push down on the sprouts to smash them flat. Sprinkle the remaining 3 tablespoons of grated parmesan cheese on top (optional).
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Roast smashed brussels sprouts for 25-30 minutes, flipping halfway through, until golden and crispy on both sides.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get consistent, crispy results and make smashing easier.
- Flavor variations: Check out my flavor variations for ways I’ve made these with lemon, balsamic, bacon, or honey. All so good.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do get more mushy, but I still enjoy them.
- Meal prep: You can boil the brussels sprouts, smash them, and toss them with the seasonings a day ahead. Just store them in the fridge and roast when you’re ready to eat. This tastes much better than reheating the roasted ones!
- Reheat: I like to pop the smashed brussels sprouts in my air fryer at 320 degrees F — this lower temperature with air flow is the best way to crisp them up again without burning the cheese. But you can also place them in the oven at 350 degrees F, or lightly pan fry.
- Freeze: You can freeze these, but they’ll be a lot more mushy after thawing. If you still want to, they’ll last up to 3 months in the freezer.
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Smashed Brussels Sprouts
Flavor Variations
My smashed brussels sprouts recipe has a garlic parmesan flavor, which I love most. If you want to change it up, here are a few variations I’ve made:
- Lemon – For a little zing, add a tablespoon of lemon juice or a teaspoon of lemon zest with the seasonings.
- Balsamic – Add 1-2 tablespoons of balsamic vinegar together with the oil. These are like my balsamic brussels sprouts, except smashed and made with parmesan.
- Bacon – I love brussels sprouts and bacon together! Chop up some raw bacon and toss it onto the sheet pan before roasting the smashed brussels sprouts.
- Honey – Another reader suggestion, you guys are the best! Add 1-2 tablespoons of honey (or my natural sugar-free honey) with the seasonings for a mix of sweet and savory. I recommend roasting for a bit less time with this version, as the honey will make for faster browning.
Ways I Serve These
Serve these crispy smashed brussels sprouts with a main protein, and you’re good to go! Here are my favorite options to plate with them:
- Chicken – I like to bake chicken legs or even half a chicken together with the sprouts, or pan sear chicken breast while they’re roasting. If you add lemon juice like my variation above, my creamy lemon chicken pairs nicely.
- Beef & Pork – My smashed brussels sprouts recipe is the perfect side with NY strip, pan seared pork chops, air fryer filet mignon, or pork tenderloin. It makes my dinner feel even fancier!
- Seafood – For a lighter weeknight meal, whip up my pan seared salmon, baked cod, or shrimp scampi.
- Dipping Sauce – These are already flavorful on their own, but I’ve also enjoyed them dunked in garlicky aioli or drizzled with lemon butter sauce.
109 Comments
Teri
2Delicious! Will definitely make again. When trying to “smash” the sprouts, they slid all over the sprayed foil. Hilarious but messy so I used the nubby side of my meat tenderizer. It held the sprouts in place for smashing 🙂
Mjf
1Absolutely delicious! Thanks for creating such a great recipe. I’ve have tried making brussel sprouts lots of ways and never found a satisfying and delicious recipe till I came across yours. Told my husband that this recipe was the last try for brussel sprouts. This recipe is super easy and delicious. I’ve made this twice in the last two weeks. My husband and I now love brussel sprouts!
Maya | Wholesome Yum
0Awww, thank you! I’m honored that my recipe helped you and your husband love brussels sprouts. Enjoy!
Carrie
1Made these tonight to go with your creamy garlic chicken. I think we overcooked them in the boiling water, but the taste was fantastic and roasting them really helped crisp them up. Made sure to use the parmesan cheese (I love parm crisps); and that we dried them after boiling. My husband said he could eat them every day!
Maya | Wholesome Yum
1Hi Carrie, I’m glad you and your husband still liked them even after overcooking at the boiling step. Thank you!
Christine
1I followed the recipe and got great results for a wonderful brussel sprout side dish, Before boiling the brussel sprouts I soaked them in cold water for 45 minutes which helped to keep them moist after cooking.
Samantha
1I think I have another top recipe to add to my list – I SO LOVE THIS! It is super easy and simple to make yet the outcome was over the top, the crunch with the cheesy end taste is yum!
Katie S.
1I never had luck with roasting the perfect Brussels Sprouts, until I came to your recipe! This time, I followed the instructions and cooked them stove top as you described. I loved that they turned out so crispy and so crunchy. Add a little hot sauce on mine to make it extra spicy. They were beyond delicious. Will be making them again.
Sav
1Delicious – I boiled mine in chicken broth so I omitted the salt that would have gone in the water, and salted less later. I also added some black truffle powder (like 1/4 teaspoon, if that) that went great with the parm and garlic. Excellent recipe to make as is or mess around with. Don’t mess with the temp and important stuff and you’re good!
Debbie
1I grew up hating brussels sprouts, but I’ve made these twice now, and both times they’ve been amazing! My only problem is they stick to the aluminum foil coming out of the oven, so next time I’ll spray the liner first (which you did mention). I’m putting this out there in case anyone else is thinking of making it, and they’re only reading the recipe or comments. Do yourself a favor and read ALL of the instructions for the best shot at getting the desired results. 😉
Charlotte Duke
0The best Brussels sprouts ever! But just to make cleanup easy, has anyone ever tried non-stick aluminum foil on the baking sheet?
Maya | Wholesome Yum
0I’m so glad you liked them, Charlotte! I haven’t but you definitely can.
Andrew
0Really tasty recipe! Will make them again for sure.
Wholesome Yum D
0I’m really happy you liked them, Andrew! Can’t wait for you to make them again!
Julie JOY!
0I’ve made these a number of times, and my husband and I LOVE them! The smashing makes for more crispy “edges.” Oops! I just noticed that we’ve been turning a “serves 4” recipe into “serves 2”-it’s THAT good!
Maya | Wholesome Yum
0I’m so happy you and your husband love these, Julie! No worries, my husband and I have definitely done the same thing with the servings, haha. Enjoy!
Lyndsay Gulledge
0Is there a possibility of substituting frozen brussel sprouts?
Julie JOY!
0Definitely better with fresh, but if frozen is all you’ve got, I’ve done it with almost-good results. I think I let them thaw, then cut them in half. They’ll have a much better chance of “drying” out when they cook with more surface area exposed.
Maya | Wholesome Yum
0Hi Lyndsey, Yes and no. I mentioned this in my substitutions above.
Lees Yunits
0This recipe is now a family favorite! Easy to make (I recommend 10m of boiling the sprouts; makes smashing easier!). This time I also air fryed them (in my oven) for half the oven time. Speaking of, Maya, do you have any recipes for air fryer ovens? They are hard to find. P. S. Love love love you and your recipes! Thank you!
Maya | Wholesome Yum
0I’m so happy this is a family favorite, Lees! I do have lots of air fryer recipes, but not ones for an air fryer oven specifically.
Nisa
0The exterior was crispy and yummy, however, the brussel sprouts didn’t mash and were resistant. Guess I’ll have to boil them for longer!
Maya | Wholesome Yum
0Hi Nisa, Yes, it sounds like you needed to boil them for a bit longer if they didn’t mash. The timing can vary depending on the size of your sprouts.
Terry
0There is nothing easy about this recipe, in fact its a bit complicated. And alot of steps. But I do love your other recipes and also the fact that you provide us with a note section when we print out the recipe. Thank you for that.
Maya | Wholesome Yum
0Thanks for the feedback, Terry. I think it’s pretty easy but everyone is different. Your review seems a bit harsh as it’s unclear if you actually made this. I’m glad you like my other recipes, though. You might prefer my regular parmesan brussels sprouts without the boiling and smashing steps.
Jamie
0This was not a hit for me. Despite drying them best I could, they were so mushy they couldn’t be flipped. On top of that they were WAY TOO salty (and I’m a fan of salty). I’ll stick with roasting Brussels sprouts as it’s much easier and tastier.
Maya | Wholesome Yum
0Sorry to hear you had trouble, Jamie! If your brussels sprouts were very mushy, the issue was most likely that you boiled them too long and not only the drying part. I boil them just enough to smash but not so much that they are mushy. I also find they absorb more salt from the water if boiled too long, so that could be related to the same issue. Hope this helps for next time, but if you don’t want to try again, you might prefer my regular roasted brussels sprouts, balsamic brussels sprouts, parmesan brussels sprouts, or brussels sprouts with bacon.
Terry
0Nice way to eat Brussels sprouts. The cheesy flavor added a nice touch to this healthy side dish. A new addition to our veggie repertoire.
Maya | Wholesome Yum
0Thank you, Terry! I’m happy you liked them.
Mary Burgoyne
0In case anyone is struggling to get them crispy, might I suggest putting the brussel sprouts on parchment paper, before baking. I used Birdseye Frozen Brussel Sprouts, and I cooked them first. Rinsed them off with cold water and let them sit in the colander for about 10 minutes before I seasoned them. I hope this helps y’all! I also used a combination of Mexican Blend and Parmesan Cheese. Have a great night!
Sandy
0I made these last night and they were soooo good! I have to work on getting them crispy. But we will be having these again.
Maya | Wholesome Yum
0I’m glad you liked them, Sandy! They should be crispy – my tips in the post above might help if they are not.
Carrie
0Love these. Instead of the oven, I used my blackstone and these were amazing. I didn’t have olive oil so I used avocado oil. And my husband who dislikes Brussel sprouts liked your recipe 🙂
Maya | Wholesome Yum
0Thanks, Carrie! Good to know it works in a Blackstone, as I don’t have one. I’m glad even your non-brussels-sprout-loving husband liked them!