Savory Smashed Brussels Sprouts Recipes
These crispy smashed Brussels sprouts are roasted until golden and finished with Parmesan, lemon, and a touch of heat. A crowd-pleasing side with big flavor and irresistible crunch.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb brussels sprouts, trimmed choose medium sprouts for even cooking
- 2.5 tbsp olive oil
- 1.5 tbsp unsalted butter, melted adds rich flavor
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.75 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp red pepper flakes optional for heat
- 0.66 cup finely grated Parmesan cheese
- 1 tsp lemon zest zest from about 1/2 lemon
- 2 tbsp fresh parsley, chopped
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large baking sheet and lightly oil it.
- Boil a big pot of well-salted water. Add Brussels sprouts and cook until just tender, 8–10 minutes.
- Drain thoroughly, then pat sprouts dry so they crisp in the oven.
- Toss sprouts with olive oil, melted butter, salt, pepper, garlic powder, smoked paprika, and red pepper flakes.
- Spread on the sheet, leaving space. Press each sprout flat with a glass to about 1/2 inch thick.
- Roast until browned and edges crisp, 15–20 minutes, flipping once halfway through.
- Scatter Parmesan over the sprouts. Roast 3–5 minutes more until melted and golden in spots.
- Finish with lemon zest and parsley. Taste and adjust salt, then serve hot.
Notes
Variation: Swap Parmesan with pecorino for a sharper bite, or drizzle with balsamic glaze before serving. Air-fryer option: Cook smashed sprouts at 400°F for 10–14 minutes, shaking once. Storage: Refrigerate leftovers up to 3 days; re-crisp in a hot oven for 5–8 minutes.
This recipe is an original creation inspired by classic Savory Smashed Brussels Sprouts Recipes flavors. All ingredient ratios and instructions are independently developed.