These brussels sprouts are made extra special because they’re smashed and roasted with parmesan, olive oil, salt, and garlic powder. Each bite is a delicious flavor bomb!

Brussels sprouts don’t get enough love and that’s a real shame. They’ve always been one of my favorite veggies. If you love brussels sprouts then you’ll also enjoy my Roasted Brussels Sprouts, Balsamic Bacon Brussels Sprouts, and Herb Roasted Brussels Sprouts and Broccoli.

These Smashed Parmesan Brussels Sprouts are next level good. They get that crispiness I appreciate from roasting, but they also get so much salty parmesan flavor. The first time I made these I ate the entire pound of sprouts myself. Every. Single. One.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Fresh brussels sprouts
  • Olive oil
  • Garlic powder
  • Salt
  • Parmesan

Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts.

Add brussels sprouts to a pot of boiling water and cook for 8 to 10 minutes or until sprouts are tender.

Drain well and pat with a paper towel to remove any excess water from the leaves.

Place sprouts in a single layer on a parchment paper covered baking sheet. Leave a little room in between each. Use a potato masher or fork to gently smash each brussels sprout.

Drizzle olive oil on brussels sprouts.

Sprinkle parmesan, salt, and garlic powder on the top of each.

Place in the oven and bake until brussels sprouts are as crispy as you like.

What to look for when purchasing brussels sprouts

For this recipe you want to use fresh brussels sprouts which you’ll find in the produce section of the grocery store. They can be found either on the stalk or by the pound.

It’s harder to find it on the stalk but if you do just store it in the fridge in a little water like you would fresh flowers or herbs. I stand them up in a jar of water in my refrigerator door. When you’re ready to cook them use a knife to cut the sprouts from the stalk.

I tend to purchase them by the pound because I like knowing exactly how many I’m getting. You can store these in the refrigerator until ready to use.

  • Avoid sprouts with lots of holes in the leaves or that look very shriveled. Too many wrinkled leaves indicate that the sprout isn’t very fresh.
  • The best brussels sprouts will have a few loose leaves on the outside but the sprout itself should be pretty firm.
  • A few yellow leaves are okay so long as they’re just on the outside and most of what you see is green.

Are larger or smaller brussels sprouts better for roasting?

You can use either but smaller sprouts will get a bit crispier in the oven so that’s my personal preference. If you do have any giant sprouts you could halve them after boiling (but be careful so you don’t burn yourself).

How to prep brussels sprouts

Ready to cook your sprouts? Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts.

Why boil the brussels sprouts first?

I am a huge fan of roasting brussels sprouts. There just isn’t a better way to make brussels sprouts. There isn’t. And don’t you worry, we’re going to roast these beauties in this recipe too BUT FIRST we boil them.

So why the extra step? We need to soften our brussels sprouts so that we can smash them. I like to give them a quick boil first but you can also steam them in the microwave if that’s easiest for you. Just get those babies soft!

Can you use frozen brussels sprouts?

I don’t recommend it. Roasting frozen veggies gives you a soggier finished dish. Be sure to start with fresh sprouts.

Can you meal prep with this?

Absolutely! Just as with all roasted vegetables, they’re best fresh because that’s when you can really appreciate those crispy leaves. But I reheat these all the time! Keep in mind that reheated brussels sprouts will be delicious and a bit softer.

How to serve this

Italian Marinated Chicken or Dairy Free Pesto Chicken are delicious entrees to pair with this side. A fresh salad would be another great addition to this meal. Consider my Balsamic Peach Arugula Salad or Strawberry Goat Cheese Salad.

More side dishes like this:

Roasted Brussels Sprouts

Balsamic Bacon Brussels Sprouts

Herb Roasted Brussels Sprouts and Broccoli

Roasted Ranch Veggies

Maple Roasted Veggies

Smashed Parmesan Brussels Sprouts

These brussels sprouts are made extra special because they're smashed and roasted with parmesan, olive oil, salt, and garlic powder. Each bite is a delicious flavor bomb!

Ingredients

  • 1 lb fresh brussels sprouts
  • 2 tbsp olive oil, extra virgin
  • 3 tbsp parmesan
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Instructions

  • Preheat oven to 425F.
  • Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts.
  • Add brussels sprouts to a pot of boiling water and cook for 8 to 10 minutes or until sprouts are tender.
  • Drain well and pat with a paper towel to remove any excess water from the leaves.
  • Place dried sprouts in a single layer on a parchment paper covered baking sheet. Leave a little room in between each. Use a potato masher or fork to gently smash each brussels sprout.
  • Drizzle olive oil on brussels sprouts.
  • Sprinkle parmesan, salt, and garlic powder on the top of each.
  • Place in the oven and bake for 20 to 25 minutes or until brussels sprouts are as crispy as you like.

Nutrition

Calories: 127kcal, Carbohydrates: 11g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 379mg, Potassium: 449mg, Fiber: 4g, Sugar: 3g, Vitamin A: 884IU, Vitamin C: 96mg, Calcium: 93mg, Iron: 2mg
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