Brussels sprouts, olive oil, garlic powder, parmesan, and cayenne—crispy, golden, and addictively delicious. An easy veggie side!
Let me tell you a little secret: I used to be a full-on Brussels sprouts hater. Not just “meh, not my thing” — I’m talking serious avoidance. Like the kind of avoidance where you strategically pile mashed potatoes over them on your plate at Thanksgiving so no one asks why you didn’t touch them. Yeah… that level.
Then, a couple of years ago, I was visiting a friend who always somehow makes vegetables taste like comfort food. She casually pulled a tray of smashed Brussels sprouts out of the oven and insisted I try one. I hesitated. Then I caved.
And you know what? That first crispy, salty, cheesy bite—ugh, it changed everything. I literally went home and made them again the next day. Now they’re a go-to in my kitchen and my favorite way to sneak in something green without it feeling like a chore.
Why You’ll Love This Smashed Brussels Sprouts Recipe?
Look, I get it. Brussels sprouts don’t exactly have the best reputation. But that’s because most of us grew up with them either boiled to mush or steamed into bland submission. These? They’re the redemption arc.
What makes them special:
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Crispy edges. Like the good part of roasted potatoes, but with way more flavor.
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Cheesy garlic goodness. Garlic powder + parmesan = yes please.
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Sneaky healthy. They’re low carb, packed with fiber, and honestly, kind of addictive.
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Perfectly imperfect. Some might get extra dark and crispy. Others will stay soft in the middle. But that’s part of the magic.
Ingredient Notes:
Brussels sprouts don’t need a lot to shine—just a few key things to bring out their best.
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Brussels Sprouts (1 lb): Fresh is best. The smaller ones crisp better, but even the big guys work. Just slice ’em in half if needed.
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Olive Oil (1 tbsp): This gives you that gorgeous golden roast. If you want to get fancy, try avocado oil.
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Garlic Powder (1 tsp): Trust me, you want the garlic. It adds that warm depth without burning in the oven like fresh garlic sometimes does.
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Parmesan (⅓ cup or more): Optional… but is it really? Freshly grated parmesan takes these from “oh wow” to “can I eat the whole tray?”
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Sea Salt (2½ tsp total): You’ll salt the water for boiling and then sprinkle the rest during prep.
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Cayenne (⅛ tsp): Totally up to you. It gives the tiniest kick and wakes up the flavors.
How To Make Smashed Brussels Sprouts?
Step 1: Boil the sprouts
Fill a pot with water, add about 2 tsp of sea salt (yes, that much—it matters!), and bring it to a boil. Toss in your sprouts and let them cook for around 10 minutes. You want them fork-tender, not falling apart. Like a perfectly cooked pasta—al dente but squishy.
Drain them and pat them dry with a clean towel or paper towels. This is key. Moisture = no crisp.
Step 2: Flavor them up
Toss those little green orbs in a bowl with olive oil, garlic powder, cayenne (if you’re feelin’ spicy), the remaining ½ tsp of salt, and the parmesan. Use your hands. Get in there. Channel your inner salad spinner.
Step 3: Smash time
Spread the sprouts on a parchment-lined sheet pan. Give them space—crowding is the enemy of crisp.
Use the bottom of a mason jar or a drinking glass to gently smash each one down. Don’t go full Hulk on them. You’re just flattening them enough to get crispy edges while keeping them mostly intact.
Optional: Sprinkle extra cheese on top. (Not really optional, if you ask me.)
Step 4: Roast and wait (kind of)
Want To Save This Recipe?
Roast at 425°F for 30 minutes or until they’re beautifully golden and smell like cheesy garlic heaven. You might need to rotate the pan halfway through if your oven has hot spots (mine totally does).
When they’re done, pull them out and—if you’re like me—try not to eat one straight off the tray while burning your mouth. (You’ve been warned.)
Storage Options:
If, by some miracle, you have leftovers (rare, but it happens), here’s how to store them:
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: Skip the microwave. Pop them back in the oven at 375°F for about 8–10 minutes or reheat them in a skillet. They’ll get crispy again and taste just as good.
Variations and Substitutions:
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No parmesan? Try pecorino, feta, or skip the cheese and sprinkle with everything bagel seasoning.
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More spice? Add chili flakes, sriracha drizzle, or a dusting of smoked paprika.
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Dairy-free? Nutritional yeast gives that cheesy umami vibe without the dairy.
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Add lemon zest after baking for a bright, fresh finish.
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Toss with balsamic glaze post-roast if you like a sweet-savory combo.
What to Serve with Smashed Brussels Sprouts?
I serve these with everything. Seriously. But here are a few go-to pairings:
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Grilled steak or chicken – bold meets bold.
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Salmon or white fish – balance the richness with crispy greens.
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Holiday mains – they fit right in next to turkey, ham, or roast beef.
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Snack boards – pair with dips, cheeses, and roasted nuts for a veggie-forward platter.
Frequently Asked Questions:
Can I use frozen Brussels sprouts?
Technically, yes. But the texture won’t be quite right. Fresh really is worth it here.
Do I have to boil them first?
Yes! That’s what softens them up so they smash properly. Straight roasting won’t give you that combo of soft center + crispy edges.
Can I make them ahead?
You bet. Boil and season them in advance, then smash and roast when you’re ready. Total time-saver.
So, did I convince you to give sprouts another shot? These smashed Brussels sprouts are so far from the sad, steamed versions we grew up with. They’re crispy, cheesy, a little spicy, and just weirdly satisfying to smash and roast.
Make them once and I swear… you’ll start keeping Brussels sprouts in your fridge like it’s no big deal. And hey—if your picky eater ends up eating one off your plate, don’t say I didn’t warn you.
Let me know how yours turn out—or if you’ve got your own twist to add. I’m always up for new veggie inspo.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Smashed Brussels Sprouts
Ingredients
- 1 pound fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ⅓ cup finely shredded parmesan cheese optional, plus additional for garnish if desired
- 2½ teaspoons sea salt divided (2 tsp for boiling, ½ tsp for seasoning)
- ⅛ teaspoon cayenne pepper
Instructions
Preheat the oven:
- Set the oven temperature to 425°F (220°C) and prepare a large baking sheet lined with parchment paper.
Boil the Brussels sprouts:
- Bring a large pot of water to a boil. Add 2 teaspoons of sea salt to the water, then add the Brussels sprouts. Boil for approximately 10 minutes, or until they are fork-tender and vibrant green. Once cooked, drain the Brussels sprouts in a colander and pat them thoroughly dry using paper towels or a clean kitchen towel. Excess moisture will prevent proper crisping.
Prepare the seasoning mixture:
- In a large mixing bowl, combine the olive oil, garlic powder, ½ teaspoon sea salt, cayenne pepper, and parmesan cheese. Stir well to create an even coating.
Season the Brussels sprouts:
- Add the cooked and dried Brussels sprouts to the bowl and toss gently to coat them thoroughly with the seasoning mixture.
Smash the sprouts:
- Arrange the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Using the bottom of a mason jar, glass, or flat measuring cup, gently press down on each sprout to flatten it slightly. Take care not to break them apart completely.
Roast the sprouts:
- Sprinkle additional parmesan cheese over the top if desired. Roast in the preheated oven for approximately 30 minutes, or until the sprouts are golden brown on the bottom and crisp around the edges. Monitor closely during the final minutes to prevent burning.
Serve immediately:
- Remove from the oven and serve hot as a side dish to accompany meats, fish, or grains.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
