Easy Smashed Brussels Sprouts

This delicious Brussels sprouts recipe will make a Brussels sprouts believer out of anyone.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 1401.5 kcal

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

Achieving truly crispy smashed Brussels sprouts hinges on moisture removal. After blanching, ensure sprouts are thoroughly dried before smashing; the ice bath is crucial for preserving their vibrant green color. When smashing, aim for uniform thickness to promote even roasting and maximize caramelized surface area. Don't be shy with the olive oil and seasoning; they are crucial for flavor development and crisping. For an extra layer of flavor, consider tossing the blanched sprouts with a touch of minced garlic or fresh thyme before roasting. The final squeeze of lemon brightens the dish and cuts through the richness of the cheese. A well-seasoned baking sheet (or parchment paper) prevents sticking and aids browning.