There are side dishes that complement a meal, and then there are those that steal the entire spotlight. These crispy, cheesy smashed Brussels sprouts fall firmly in the second category. If you’ve ever thought of Brussels sprouts as dull or bitter, this recipe will completely rewrite your expectations. The moment you smash and roast them into golden, crispy perfection, everything changes. Their texture turns irresistibly crunchy on the outside while staying tender inside, creating a delightful contrast that feels both indulgent and wholesome. Paired with a cheesy crust and a hint of seasoning, these sprouts are not just a side they’re the reason people will ask for seconds (and thirds).
What’s remarkable about this recipe is how easy and satisfying it is to make. There’s a simple joy in pressing each sprout and watching it transform into a tiny disk destined for crispiness. Born as a creative twist on the classic smashed potatoes, these Brussels sprouts deliver a lighter, greener version that’s equally comforting. They’ve earned their place on countless dinner tables, especially during the holidays, where they regularly outshine even the main course. Whether you’re cooking for skeptical eaters or die-hard veggie lovers, these smashed Brussels sprouts guarantee one thing: they’ll disappear faster than you can say “pass the cheese.”
1. The Secret Behind the Irresistible Crunch
The magic of these Brussels sprouts lies in that addictive crunch the kind that makes you pause mid-bite just to appreciate the texture. The secret? It’s all in the smash. Flattening the sprouts before roasting exposes more surface to the heat, creating a golden, caramelised crust that rivals deep-fried food. Unlike traditional roasted sprouts that sometimes turn soggy, this method guarantees crisp perfection on every edge, every time.
Key Highlights:
- Flattening exposes more surface for crisp texture
- High heat creates deep golden-brown caramelisation
- Olive oil enhances even roasting and nutty flavour
- Combines crispy exterior with tender, sweet interior
- Smash technique works for other veggies too
- Oven-roasted, not fried lighter yet satisfying
- Delivers crunch without added complexity
What makes these sprouts addictive is the balance between taste and texture. The outside shatters beautifully, while the centre stays soft, nutty, and slightly sweet. The high oven heat draws out caramel tones, transforming a humble vegetable into something luxurious. Once you master this trick, you’ll start smashing everything from potatoes to cauliflower because it simply makes every bite unforgettable.
Garlic-Roasted Cheesy Brussels Sprouts
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Tongs or Spatula For tossing and serving
Ingredients
Main
- 1 16 ounce package fresh Brussels sprouts, halved
- 6 cloves garlic finely chopped
- 3 strips bacon cut into 1 inch pieces
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon freshly grated Asiago cheese
Instructions
- Preheat oven to 400°F (200°C).
- Trim and halve the Brussels sprouts; cut bacon into 1-inch pieces; finely chop garlic cloves.
- In a large mixing bowl, combine the halved Brussels sprouts, bacon pieces, 2 tablespoons of olive oil, salt, and ground black pepper. Toss thoroughly to coat.
- Spread the Brussels sprout and bacon mixture in a single layer on a large baking sheet, ensuring sufficient space for even roasting.
- Roast for 20-25 minutes.
- Remove the baking sheet from the oven. Add the finely chopped garlic and the remaining 1 tablespoon of olive oil to the sprouts, tossing everything together.
- Return to the oven and roast for an additional 15-20 minutes, or until the Brussels sprouts are tender-crisp and caramelized, and the bacon is rendered and crispy.
- Take the baking sheet out of the oven. Immediately drizzle the roasted mixture with balsamic vinegar and toss gently.
- Sprinkle the freshly grated Asiago cheese evenly over the hot Brussels sprouts, allowing the residual heat to melt it slightly.
- Serve immediately as a flavorful side or main dish.
Notes
2. The Flavour Power Duo: Cheese and Seasoning
Cheese and seasoning are what turn good sprouts into great ones. Parmesan brings salty, nutty crispness; mozzarella melts into creamy indulgence that feels rich without being heavy. Together they create perfect contrast crunchy, gooey, golden, and deeply savoury. It’s comfort food dressed in elegance.
Key Highlights:
- Parmesan adds saltiness and golden crust
- Mozzarella melts for creamy, decadent texture
- Garlic and onion powder deepen savoury notes
- Red pepper flakes add gentle heat and contrast
- Sea salt balances the sprouts’ natural sweetness
- Nutritional yeast works well as a vegan swap
- Creates multi-layered flavour salty, spicy, savoury, sweet
The real secret isn’t just cheese it’s balance. Garlic and onion bring warmth; pepper flakes cut through richness; salt ties it all together. Whether you go dairy-free or double down, every bite offers crisp edges, creamy pockets, and a flicker of spice in delicious harmony.
Brussels Sprouts with Bacon
Equipment
- 1 Medium Skillet For browning bacon and cooking sprouts
- 1 Slotted Spoon For transferring cooked sprouts
- 1 Cutting Board For preparing bacon, shallots, and Brussels sprouts
- 1 Chef’s knife For chopping and trimming ingredients
- 1 Plate Lined with paper towel for draining bacon
Ingredients
Main
- 3 slices bacon chopped
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 1 shallot chopped
- 1 1/2 pounds Brussels sprouts trimmed, small sprouts left whole, larger sprouts halved
- Salt and pepper to your taste
- 1 cup chicken broth
Instructions
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Notes
3. From Boil to Smash: The Step-by-Step Magic
Perfect crispness begins long before roasting. Trim the sprouts, parboil them in salted water for 8–10 minutes, then shock them in an ice bath to lock in that bright green hue. Once cooled, dry them well, season, and smash. These simple steps make all the difference.
Key Highlights:
- Parboil for even cooking and colour
- Ice bath halts cooking and keeps them vibrant
- Dry thoroughly moisture ruins crunch
- Smash gently with a glass for even flattening
- Avoid crowding so they roast, not steam
- Olive oil ensures even, golden roasting
- Sets the perfect base for cheesy topping
Drying might feel tedious, but it’s everything water is the enemy of crisp. Giving each sprout space to roast instead of steam ensures that signature crackle. As you press them flat, you unlock their full crispy potential. It’s simple kitchen science that delivers extraordinary results.
Smashed Brussels Sprouts
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Steamer Insert or Basket
- 1 Saucepan with Lid
- 1 Heavy Object (e.g., Mason Jar) for smashing
Ingredients
Main
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 pinch garlic powder
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- ¼ cup finely grated Parmesan cheese or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts and discard any yellow outer leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
- Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
- Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
Notes
4. The Oven Transformation: Golden, Cheesy Perfection
Once prepped, the oven takes over turning smashed sprouts into crunchy, cheesy perfection. Roasting at 425°F caramelises the edges without drying them out. Flip halfway through for even colour, and add the cheese later so it melts, not burns. When that final layer bubbles and turns golden, you’ll know you’ve hit peak satisfaction.
Key Highlights:
- Roast at 425°F for deep, golden colour
- Flip halfway for even crisping
- Add cheese midway to prevent over-browning
- Combine Parmesan and mozzarella for contrast
- Broil briefly for extra crunch
- Watch closely in final minutes for perfection
- Blends roasted nuttiness with melted indulgence
This stage is pure theatre the sizzle, the bubbling cheese, the caramel aroma filling the kitchen. Watching them turn golden feels like witnessing magic. And when they emerge crisp, molten, and irresistible, you’ll see why these sprouts are more than a side they’re the star of the show.
Easy Smashed Brussels Sprouts
Equipment
- 1 Large Pot For blanching the Brussels sprouts
- 1 Large Baking Sheet For smashing and roasting
- 1 Mason Jar or Flat-Bottomed Glass For smashing the blanched sprouts
- 1 Wire Cooling Rack To prevent sogginess after roasting
- 1 Tongs For flipping sprouts during roasting
Ingredients
Main
- 2 pounds Brussels sprouts washed and cleaned
- ¼ cup extra-virgin olive oil
- sea salt and freshly cracked black pepper to taste
- 1 teaspoon red pepper flakes
- 1 cup finely grated Pecorino Romano cheese
- ½ medium lemon
Instructions
- Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
- Preheat the oven to 425 degrees F (220 degrees C).
- Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
- Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Notes
5. Pro Tips, Variations, and Serving Ideas
Consistency lies in the small details: pick sprouts of similar size, dry them twice, and grate your cheese fresh. Pre-shredded cheese contains anti-caking agents that hinder perfect melting. Patience here rewards you with unbeatable crunch.
Key Highlights:
- Choose uniform sprouts for even roasting
- Pat dry twice for guaranteed crispiness
- Freshly grated cheese melts and crisps better
- Don’t overcrowd the tray give them room
- Finish with a pinch of salt or Parmesan post-bake
- Pair with aioli, pesto, or tzatziki for dipping
- Works brilliantly with broccoli, carrots, or beets
These sprouts adapt to any mood elegant appetiser, hearty side, or even a snack. Try them with lemon-garlic aioli for zest or a yogurt-chilli dip for heat. The “smash” method isn’t just a technique; it’s a way to make vegetables joyful again rustic, simple, and deeply satisfying.
6. Storage, Troubleshooting, and Nutrition Boost
They’re best fresh, but leftovers reheat beautifully. Skip the microwave; use an oven or air fryer to revive that signature crunch. And beyond taste, they’re nutritional gems high in fibre, vitamin C, and antioxidants, making indulgence feel wholesome.
Key Highlights:
- Best enjoyed fresh but reheat well in oven
- Store up to three days airtight in fridge
- Air fryer restores crispness better than microwave
- Naturally gluten-free, vegetarian, and nutrient-dense
- High in fibre, vitamin C, and antioxidants
- Moisture or overcrowding = main crisp killers
- Healthy comfort food that fits every diet
If crispness falters, it’s almost always due to extra moisture or crowded pans. Fix that, and you’ll achieve golden perfection every time. These sprouts hit the rare sweet spot delicious, nutritious, and genuinely comforting.
Final Thoughts
These smashed Brussels sprouts aren’t just another side dish they’re proof that simple techniques can create spectacular results. The smash method transforms an overlooked vegetable into a show-stopping highlight, with cheese, seasoning, and heat working together in flawless harmony.
There’s joy in its simplicity: trim, boil, smash, roast, and enjoy. Each stage delivers its own reward the aroma, the crunch, the satisfaction of that first bite. It’s not complicated cooking; it’s clever cooking. So next time you want a side that steals the spotlight, reach for Brussels sprouts, preheat the oven, and start smashing. Because sometimes greatness really does begin with something small and that first, perfectly crispy bite.
