Smashed Brussels Sprouts Recipe

Smashed Brussel Sprouts Recipe

The Spruce Eats / Morgan Baker

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
417 Calories
29g Fat
24g Carbs
20g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 417
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 49%
Cholesterol 43mg 14%
Sodium 2009mg 87%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 20g
Vitamin C 144mg 719%
Calcium 539mg 41%
Iron 4mg 25%
Potassium 848mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a quick and easy Brussel sprouts recipe for weeknights, weekend dinner parties, or just a delicious snack. If you're planning to serve these for the holiday you can easily prepare ahead by parboiling the Brussels sprouts, shocking to cool them, then storing in an airtight container in the refrigerator for up to three days until ready to use.

Feel free to get creative with the seasoning and use some red pepper flakes for spice, juice from a fresh orange for sweetness, and some smoked salt for another fun flavor. If you’d prefer to skip the cheese you can totally leave it off. Alternatively, you could get crazy by incorporating smoked gouda or another fun cheese. These are great paired with a medium-rare, perfectly seasoned steak.

Be sure to wash and trim your Brussels sprouts. It’s not uncommon for little critters to take up home in the tiny cabbages, so you’ll want to thoroughly wash and inspect the sprouts. If you don’t have time to do that you can also purchase pre-washed and trimmed brussels sprouts from most grocery stores.

This is a great recipe for releasing some pent-up energy and then rewarding yourself with a delicious snack afterward. You’ll find the sprout smashing is actually very fun!

Ingredients

  • 1 pound Brussels sprouts

  • 2 tablespoons extra virgin olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cup grated parmesan

  • 1 tablespoon fresh parsley

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.

  2. Blanch the Brussels sprouts by bringing a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 8 minutes.

  3. Transfer the Brussels sprouts to a prepared ice bath to cool, then drain onto a paper towel-lined plate.

  4. On the large baking sheet, toss the blanched Brussels sprouts with oil, minced garlic, thyme, and basil.

  5. Using the end of a small glass or mason jar, press down on Brussels sprouts to smash them into a flat patty.

  6. Season each smashed Brussels sprout with salt and pepper, then sprinkle parmesan on top.

  7. Bake until bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.

  8. Garnish with parsley and serve warm.

Recipe Variations

  • Spice them up by sprinkling on some red pepper flakes.
  • Add a bit of sweet citrusy flavor by squeezing on juice from fresh orange.
  • Sprinkle on some smoked salt.
  • Omit the parmesan cheese or use smoked gouda in its place, or in addition to.

Make Ahead

You can prepare these Brussels sprouts ahead of time by parboiling them, then shocking them to cool them down. They can be stored in an airtight container in the refrigerator for up to three days.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to one week. When ready to reheat, you can blast them in the microwave for 30 seconds, or use the air fryer, oven, or toaster oven to heat them through.