Smashed Brussels Sprouts

Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course lunch/dinner

Cuisine british

Servings 4 people

Calories 1451.8 kcal

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

For best results, ensure the Brussels sprouts are thoroughly dry after steaming to achieve maximum crispness during roasting. Don't overcrowd the baking sheet; use two if necessary to allow for even caramelization. A touch of balsamic glaze or a squeeze of lemon after broiling can brighten the flavors. Experiment with adding a sprinkle of smoked paprika or a dash of finely chopped fresh rosemary with the garlic powder for a more complex aroma. Be mindful during broiling as cheese can burn quickly; keep a close eye on it.