Smashed Brussel Sprouts are such a delicious and easy side dish. You will love this flavorful take on Brussels!
I realized upon making this delicious side dish recipe that I might have a problem. I’m pretty sure this is like the fifth Brussels sprouts recipe that I have posted within like a two month time period. Won’t you come along on this Brussels sprout obsession with me?
This simple Brussels sprout recipe comes together easily but is seriously so delicious. The sprouts are first par boiled to start the cooking process, but then tossed with seasonings and finally roasted. It’s a healthy spin on my smashed potatoes, and I know that you are going to absolutely love it.
How to Make Smashed Brussels Sprouts
Here is a brief overview of how this easy Brussels sprout recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Boil the Brussels sprouts. Bring a large pot of water to a boil. Add the Brussels sprouts and boil for 8 to 10 minutes or until they’re soft and tender.
- Put them in an ice bath. At the end of the cooking time, using a metal sieve, transfer the sprouts to the ice bath. The cold water will stop them from continuing to cook.
- Dry and season the sprouts. Drain the sprouts and pat them dry. Toss them in a bowl with olive oil, salt, red pepper flakes, and black pepper. Then toss them with the Parmesan cheese and lemon juice.
- Bake the Brussels sprouts. Place the sprouts on a sheet pan lined with parchment paper and very gently press them down with the bottom of a mason jar or drinking glass. Bake for 25 to 30 minutes.
How to Cut Brussel Sprouts
Brussels sprouts are a vegetable that can be prepared and enjoyed in so many different ways, but all start the same. Here are some simple tips for cutting Brussels sprouts for any recipe.
- Choose firm, bright green Brussels sprouts with tightly packed leaves.
- Remove any brown or wilted outer leaves.
- Cut about 1/4 inch of the stem off.
How to Cut Brussel Sprouts
Parmesan Cheese
If you can, I highly suggest buying a wedge of Parmesan cheese and grating it yourself for this recipe. If grabbing a bag of pre-shredded Parmesan is more your style, do that! Just know that the quality will be different. Freshly grated Parmesan cheese will add such amazing flavor to these smashed Brussels sprouts.
Serving
These are fantastic on their own, or with a few extras. I like serving them with lemon wedges on the side that you can drizzle on top. You can sprinkle a little bit of fresh parsley for a pop of color. And while these are delicious as is, topping things in garlic aioli is never a bad idea.
Storing and Reheating Leftovers
Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the air fryer or oven until heated through.
What to Serve with Smashed Brussels
If you make this smashed Brussels sprouts recipe or any of my other recipes, I’d be so grateful if you came back and left a comment. I love hearing from you!
Smashed Brussel Sprouts
Ingredients
- 1 pound Brussels sprouts washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon red pepper flakes
- dash freshly ground black pepper
- 1/4 cup Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of water to a boil. Add the Brussels sprouts and boil for 8 to 10 minutes or until soft. While they are boiling, fill a large bowl with water and ice. At the end of the cooking time, using a metal sieve, transfer the sprouts to the ice bath to stop them from cooking for 3 to 5 minutes.1 pound Brussels sprouts
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Drain the sprouts very well. Put the Brussels sprouts on a paper towel and then pat very dry with a second paper towel. Transfer to a bowl. Toss with olive oil, salt, red pepper flakes, and black pepper. Then toss in the Parmesan cheese and lemon juice.2 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, dash freshly ground black pepper, 1/4 cup Parmesan cheese, 1 tablespoon lemon juice
- Place the sprouts on the prepared baking sheet in a single layer and very gently press down with the bottom of a drinking glass. It helps to move the glass back and forth as you gently apply pressure down. Bake for 25 to 30 minutes.
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