Smashed Brussels Sprouts

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Smashed Brussels Sprouts: Crispy, Cheesy, and Completely Satisfying

Few vegetables undergo a transformation quite like Brussels sprouts. Roasting brings out their nutty flavor, but smashing them right before baking turns them into a crispy, golden side that steals the show. If you’ve ever doubted these little green orbs, smashed Brussels sprouts will make you a believer.

This guide walks you through everything you need: choosing the freshest sprouts, mastering the smashing method, optimizing crispiness, and offering plenty of serving tips. By the end, you’ll feel confident making this side dish for special occasions or weeknight meals.

What Makes Smashed Brussels Sprouts So Appealing

Smashed Brussels sprouts blend simplicity with depth of flavor. Each sprout is boiled until fork-tender, flattened just enough to create contact with the pan, coated with olive oil and seasoning, then roasted with a blend of cheeses until deeply crisp. The contrast between caramelized outer edges and creamy, cheesy centers is irresistible.

Crispiness is key, and smashing exposes more surface area, ensuring even browning. You get a bite that’s both crunchy and tender. Add in savory cheese and a punch of seasonings, and you have a dish that disappears quickly every time it’s served. These sprouts can hold their own beside roast meats, grilled fish, or vegetarian mains.

Ingredients You’ll Need

Selecting high-quality, fresh ingredients is the not-so-secret trick to making this recipe shine. Here’s a rundown of what you’ll need and why it matters:

• Brussels Sprouts: Look for firm, bright green sprouts of similar size for even cooking. Check for compact leaves and avoid those with yellowing or spots. Smaller sprouts tend to be sweeter and more tender.
• Olive Oil: A good olive oil helps the sprouts crisp up during roasting and adds richness.
• Parmesan Cheese: Choose freshly grated Parmesan for maximum melt and flavor. Pre-shredded Parmesan often contains anti-caking agents that hinder melting.
• Mozzarella Cheese: Use whole milk mozzarella for better browning and stretchiness, though part-skim works, too.
• Seasonings: Garlic powder and onion powder add umami depth. Sea salt brings out the natural sweetness of the sprouts, and red pepper flakes offer gentle heat. Feel free to adjust the spices to suit your taste.

Ingredient Table

Mastering the Method: How to Make Smashed Brussels Sprouts

There’s an easy rhythm to the process. Prepare the sprouts, cook them briefly in boiling water, dry them well, smash them after they cool, toss with oil and seasoning, then roast with cheese.

Step-by-Step Process

• Preheat the Oven and Prepare Equipment
  Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.

• Boil the Brussels Sprouts
  Bring a large pot of salted water to a boil. Trim the ends of the sprouts and remove outer leaves. Add sprouts and boil for 8–10 minutes, or until they yield easily to a fork but are not falling apart.

• Shock and Drain
  Prepare an ice water bath while the sprouts cook. Once they’re tender, drain and plunge them into the ice bath to stop cooking and preserve their green color. Drain them well, then dry thoroughly using clean kitchen towels or paper towels. Excess moisture will prevent crisping.

• Season and Arrange
  In a bowl, toss the cooled, dry sprouts with olive oil, garlic powder, onion powder, red pepper flakes (if using), and sea salt. Spread them in an even layer on the baking sheet, leaving space between each one. If crowding, use two sheets.

• Smash
  Using the flat bottom of a sturdy glass, mug, or mason jar, press each Brussels sprout until it’s ½-inch thick. Press just enough to flatten—too much pressure and they’ll fall apart.

• Roast, Flip, and Add Cheese
  Roast the smashed sprouts for 10 minutes. Gently flip each with a spatula. Top each sprout with a mix of mozzarella and Parmesan cheese.

• Final Bake
  Return the tray to the oven for 10–15 minutes, until the cheese is bubbling and browned and the sprouts are deeply golden at the edges.

• Serve
  Transfer to a platter, scatter extra Parmesan over the top, and serve immediately for peak crispiness.

Visual Cues and Tips

• Brussels sprouts should be flattened but still in one piece. If they fall apart, use less pressure.
• Crispy, golden edges are your goal. If the edges are pale after the second roast, add a few extra minutes.
• For ultimate melting and browning, use a blend of cheeses.

Tips for Guaranteed Success

• Uniform Size: Try to buy sprouts of similar size. They will cook and brown at the same rate, so you avoid overdone or undercooked pieces.
• Don’t Overcrowd: Roasting in a single layer ensures even crisping. Too many sprouts on a tray cause steaming.
• Fresh Grated Cheese: It melts more evenly, providing better coverage and a crispier crust.
• Thorough Drying: After the ice bath, dry sprouts as much as possible. Water inhibits browning.
• Adjust Seasonings: Swap out the suggested spices for your favorites. Smoked paprika or lemon zest work well for different spins.
• Cheese at the End: Only add cheese after flipping to prevent burning.

Serving Suggestions

These smashed sprouts are adaptable and fit almost any meal. Here are some serving ideas:

• Holiday Dinners: Add alongside roast turkey, ham, or beef tenderloin for Thanksgiving or Christmas meals.
• Weeknight Mains: Pair with grilled chicken, fish fillets, or baked tofu for a simple dinner.
• Vegetarian Feast: Serve as the centerpiece with grains, nuts, and a dollop of yogurt or tahini sauce.
• Snack or Appetizer: Offer with a dipping sauce, such as lemon aioli or herbed ranch, for a fun party starter.

Try garnishing with fresh herbs (parsley, chives), toasted nuts, or a drizzle of balsamic glaze.

Storing and Reheating Leftovers

Fresh from the oven, smashed Brussels sprouts are best. However, leftovers don’t need to go to waste.

• Storage: Place cooled sprouts in an airtight container and refrigerate for up to three days. Layer with parchment paper if stacking to prevent sticking.
• Reheating: The oven or air fryer works best. Spread sprouts on a baking tray and heat at 350°F (175°C) for 8–10 minutes, or until warm and crisp. Avoid microwaving—it makes them soggy.
• Freezing: Not recommended. The texture degrades after thawing, turning mushy instead of crisp.

Common Questions and Variations

Can I make smashed Brussels sprouts ahead?

You can boil and dry the sprouts a day ahead. Store them, covered, in the fridge. Finish by seasoning, smashing, and roasting just before serving.

What’s a good cheese substitute?

Pecorino Romano, Asiago, or even Gruyère give a different flavor profile. Plant-based cheese shreds work for a vegan swap.

Can I make them without cheese?

Yes. Skip the cheese and try a sprinkle of nutritional yeast before roasting, or drizzle with tahini after baking for depth.

How can I add more flavor?

Try tossing sprouts in harissa paste, miso butter, or a splash of soy sauce before roasting. Top with lemon zest or a sprinkle of smoked salt after baking.

Are smashed Brussels sprouts gluten-free?

They naturally are, as long as your seasoning and cheese choices don’t contain added gluten.

Smashed Brussels sprouts prove that a few simple steps can unlock surprising flavor and texture. Crispy, cheesy, and endlessly adaptable, they convert even the most skeptical eaters. Prepare them for a gathering or a solo meal, and don’t be surprised if they vanish fast.