Crispy Smashed Brussels Sprouts Recipe


  • 1 lb Brussels sprouts
  • 1 Tbsp Olive oil
  • 1 tsp Garlic powder
  • 1/3 cup Parmesan cheese (finely shredded; optional, plus more for topping if you like)
  • 2 1/2 tsp Sea salt (divided into 2 tsp and 1/2 tsp)
  • 1/8 tsp Cayenne pepper


  • Preheat the oven to 425 degrees F (218 degrees C).
    Add the brussels sprouts and 2 teaspoons of sea salt to a large pot of water. Boil for about 10 minutes, until very tender and bright green, but not fully cooked. Drain the brussels sprouts and pat dry with a paper towel.
    In a large bowl, toss the brussels sprouts with the olive oil, garlic powder, parmesan cheese (if using), 1/2 teaspoon sea salt, and cayenne pepper.
    Arrange the sprouts in a single layer on a baking sheet, making sure each sprout touches the baking sheet.
  • Using the bottom of a small glass or a mason jar, press down on the sprouts to smash them flat. Sprinkle additional grated parmesan cheese on top (optional).
    Roast smashed brussels sprouts for about 30 minutes, until the bottoms of the sprouts are crispy and golden brown.

Source: -tested by Violet Talley

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