🥬 Crispy Smashed Brussels Sprouts

Crispy Smashed Brussels Sprouts are a delicious way to transform ordinary Brussels sprouts into a golden, crunchy side dish. They’re roasted until caramelized, with crispy edges and a tender center, then finished with Parmesan, garlic, and a bright squeeze of lemon.

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Prep Time

• Prep: 15 minutes
• Cook: 35–40 minutes
• Total: About 55 minutes

Servings

4–6 servings

Ingredients

• 2 lbs (900 g) Brussels sprouts, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the Brussels Sprouts

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Bring a large pot of salted water to a boil.
3. Add Brussels sprouts and boil for 8–10 minutes until slightly tender.
4. Drain and let cool for a few minutes.

2. Smash and Season

1. Place Brussels sprouts on the baking sheet.
2. Use the bottom of a glass or measuring cup to gently smash each sprout.
3. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and red pepper flakes.
4. Toss gently to coat.
5. Sprinkle Parmesan over the top.

3. Roast Until Crispy

1. Roast for 25–30 minutes until deeply golden and crispy.
2. Finish with lemon juice, lemon zest, and fresh parsley.

Serving Ideas

• Serve as a side with steak, chicken, pork, or salmon.
• Add to grain bowls or salads.
• Serve as an appetizer with garlic aioli or ranch dip.

Variations

🥓 Bacon Parmesan Smashed Brussels Sprouts

Add:

• Crispy cooked bacon pieces before serving.

🍯 Honey Garlic Version

Drizzle after roasting with:

• 1 tablespoon honey
• 1 teaspoon hot sauce
• Extra garlic

🧀 Extra Cheesy Version

Add:

• Mozzarella or Gruyère during the last 5 minutes of baking.

Storage

• Refrigerator: Store leftovers for up to 4 days.
• Reheat: Bake or air fry at 375°F (190°C) until crisp again.

Tips for Extra Crispy Sprouts

• Dry the sprouts well after boiling—water prevents crisping.
• Smash them thinly for maximum crunchy edges.
• Use a hot oven and avoid overcrowding the pan.
• Freshly grated Parmesan melts and browns better than pre-shredded cheese.