If you’re searching for a fresh, flavorful way to enjoy a classic veggie, this Smashed Brussels Sprouts with Parmesan Recipe might just become your new go-to side dish. The combination of tender yet crispy Brussels sprouts, a sprinkle of zesty red pepper flakes, and the irresistible richness of Parmesan cheese creates a dish that’s both comforting and exciting. Whether you’re a Brussels sprout enthusiast or someone looking to win over skeptics, this recipe offers a vibrant and satisfying spin that highlights the natural sweetness and crunch of these green gems.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each playing an essential role in enhancing the dish’s bright flavors and enticing texture. You’ll see how easy it is to transform humble Brussels sprouts into a show-stopping side.
- 1 pound Brussels sprouts: Choose fresh, firm sprouts with tightly packed leaves to ensure crispiness after baking.
- 2 tablespoons canola oil or olive oil: This helps create that golden, crispy exterior while adding a subtle richness.
- 1/3 cup shredded Parmesan cheese: Adds a savory, nutty flavor that perfectly complements the sprouts.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors of the sprouts.
- 1/2 teaspoon freshly ground black pepper: Offers a mild heat that balances the cheesy Parmesan.
- 1/2 teaspoon red pepper flakes: Adds just enough kick to wake up your taste buds without overpowering the dish.
How to Make Smashed Brussels Sprouts with Parmesan Recipe
Step 1: Boil the Brussels Sprouts
Start by bringing a large pot of salted water to a rolling boil. Boiling the Brussels sprouts softens them just enough to make smashing easy while keeping their inner texture intact. Boil small to medium-sized sprouts for about 5 minutes and larger ones for 7 minutes. Once done, drain them thoroughly to avoid sogginess.
Step 2: Preheat the Oven to 425 Degrees F
While the sprouts are boiling, get your oven nice and hot. A high temperature allows the Brussels sprouts to crisp up wonderfully in the oven, creating that irresistible contrast between tender centers and crispy edges.
Step 3: Prepare the Brussels Sprouts
While the water heats and the oven warms, wash the sprouts thoroughly, trim off the stems, and peel away any tough outer leaves. This simple prep step ensures every bite is delicious and avoids any bitterness.
Step 4: Smash the Brussels Sprouts
Once boiled and cooled slightly, place the sprouts on parchment-lined baking sheets and gently smash each one using a heavy glass or sturdy mug. Don’t be shy—press down firmly but carefully to create a nice flattened surface that will crisp to perfection.
Step 5: Season and Add Parmesan
Now for the fun part: drizzle the oil over the sprouts, then sprinkle with red pepper flakes, kosher salt, and freshly ground black pepper. Toss gently so every bit is coated with savory goodness. Finish by sprinkling the shredded Parmesan evenly on top for that melting, golden cheese finish.
Step 6: Bake Until Crispy and Golden
Pop the sheet pans into the oven and bake for about 15 minutes. Keep an eye on them as they develop a beautiful golden crust. The result is crispy, cheesy Brussels sprouts with a smoky hint from the red pepper flakes that makes every bite addictive.
How to Serve Smashed Brussels Sprouts with Parmesan Recipe
Garnishes
To elevate your presentation, consider topping the finished sprouts with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness. A touch of extra Parmesan or even a dash of flaky sea salt can also add a delightful finishing touch that your guests will notice and appreciate.
Side Dishes
This Smashed Brussels Sprouts with Parmesan Recipe pairs beautifully with a range of meals. Serve alongside roasted chicken, grilled steak, or a hearty pasta dish to add a crunchy, cheesy green element that balances richer proteins and sauces perfectly.
Creative Ways to Present
For a crowd-pleasing appetizer, arrange these on a platter with a small bowl of garlic aioli or balsamic glaze for dipping. Or toss them into a warm grain bowl alongside quinoa, roasted nuts, and dried cranberries for a vibrant, nutritious lunch that never feels boring.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The sprouts will keep their flavor well but might lose some crunch, making them perfect for reheating in a pan rather than the microwave.
Freezing
While you can freeze cooked Brussels sprouts, this smashed, cheesy version is best enjoyed fresh to maintain its delightful texture. If you choose to freeze leftovers, place them in a single layer on a baking sheet first to freeze them individually, then transfer to a freezer-safe container for up to 2 months.
Reheating
For the best results, reheat in a preheated oven at 400 degrees F for about 5-7 minutes, or until crispy again. This helps regain that fresh-baked texture. Avoid microwaving as it tends to make Brussels sprouts soggy and less appetizing.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh Brussels sprouts yield the best texture and flavor. If you use frozen, thaw them completely and pat dry before boiling and smashing to prevent excess moisture.
What can I substitute for Parmesan cheese?
Pecorino Romano or Asiago cheese are excellent alternatives, providing a similar salty and nutty taste. For a dairy-free version, nutritional yeast offers a cheesy flavor without the dairy.
How do I make this recipe spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper for some extra heat. You can also drizzle a bit of hot honey or a spicy chili oil for a sweet-spicy twist.
Is this recipe vegan-friendly?
To make it vegan, simply omit the Parmesan or use a plant-based cheese alternative or nutritional yeast. The crispy, smashed texture will still be delicious without dairy.
Can I prepare the Brussels sprouts ahead of time?
You can boil and smash the sprouts a few hours before baking, then keep them in the fridge until you’re ready to season and bake. Just add the oil and cheese right before baking for the best results.
Final Thoughts
This Smashed Brussels Sprouts with Parmesan Recipe is a perfect example of how simple ingredients and straightforward techniques combine to create something really special. It’s crispy, cheesy, a little spicy, and completely addictive. Give it a try—you might just convince your whole family that Brussels sprouts are truly irresistible!
Print
Smashed Brussels Sprouts with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Smashed Brussels Sprouts offers a delicious and crispy way to enjoy this nutritious vegetable. Boiled briefly to tenderize, then smashed and baked with olive or canola oil, seasoned with kosher salt, black pepper, and red pepper flakes, and topped with shredded parmesan cheese for a flavorful finish. Perfect as a side dish or a snack with a satisfying crunchy texture.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts
Seasonings & Toppings
- 2 tablespoons canola oil or olive oil
- 1/3 cup shredded parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Boil Water: Heat a large pot filled with at least 6 cups of salted water over high heat. Bring it to a rolling boil to prepare for cooking the Brussels sprouts.
- Preheat Oven: Set your oven to preheat at 425 degrees Fahrenheit so it’s ready for baking the Brussels sprouts later.
- Prepare Brussels Sprouts: While the water heats, wash the Brussels sprouts thoroughly, trim off the stem ends, and remove any loose or wilted outer leaves.
- Cook Brussels Sprouts: Boil the prepared Brussels sprouts for 5 minutes if they are small to medium-sized, or 7 minutes for large ones, until tender but still firm. Then drain them well using a strainer.
- Smash Brussels Sprouts: Arrange the drained Brussels sprouts on one or two half-sheet pans lined with parchment paper. Use a heavy glass or mug to gently smash each sprout flat to increase surface area for crisping.
- Season and Add Cheese: Toss the smashed Brussels sprouts evenly with the oil, red pepper flakes, kosher salt, and black pepper. Sprinkle the shredded parmesan cheese over them evenly.
- Bake Until Crispy: Place the sheet pans in the preheated oven and bake for about 15 minutes, or until the Brussels sprouts are crispy, golden, and caramelized on the edges.
Notes
- Boiling before baking softens the sprouts and reduces baking time.
- Using parchment paper helps prevent sticking and promotes easy cleanup.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Substitute parmesan with a vegan cheese alternative for a dairy-free option.
- Canola or olive oil can be used interchangeably depending on preference.
