Crispy Smashed Brussels Sprouts with Parmesan

published May 21, 2022
Smashed Brussels Sprout Recipe

These cripsy, carmelized Brussels sprouts take a page out of the smashed potatoes playbook for a truly delicous end result.

Serves4 to 6

Prep15 minutes

Cook35 minutes to 40 minutes

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finished smashed brussels sprouts, just out of the oven
Credit: Photo: Joe Lingeman; Food Styling: Micah Morton

You know those foods you despised when you were a kid but discovered a love for as an adult? Brussels sprouts are at the top of the list for me. I don’t remember ever eating Brussels sprouts until I was in high school, but as a young child I grimaced at the very thought of them and refused them outright. It wasn’t until I was in college that I fully understood the beauty of Brussels.

These days, I appreciate Brussels sprouts in all of their forms, whether that’s deep-fried Brussels sprouts, roasted Brussels sprouts with Parmesan, or a shaved Brussels sprouts Caesar salad. Currently, these smashed Brussels sprouts are my favorite way to enjoy them.

What I love about preparing them this way is that they are tender inside and deliciously caramelized and crispy on the outside. For the glaze, I went with one of my favorite combinations: honey and balsamic vinegar for a sweet-tart punch. Then I added some Parmesan cheese to finish them off because Parmesan makes everything better.

Credit: Photo: Joe Lingeman; Food Styling: Micah Morton

What Are Smashed Brussels Sprouts? 

Smashed Brussels sprouts borrow their technique from smashed potatoes, which are far more common. Smashed potatoes and Brussels sprouts get their name from the fact that the veggies are boiled, then smashed, then roasted.

How Do You Make Smashed Brussels Sprouts? 

To make smashed Brussels sprouts you boil the sprouts until they are fork-tender and then use a lightly oiled mug or measuring cup to press down on them until they split open. For this recipe, you’ll toss the smashed sprouts in a mix of balsamic vinegar, honey, olive oil, salt, and red pepper flakes and then roast them in the oven at 450ºF. The high heat ensures that they develop the crispy exterior we’re after. After about 12 to 15 minutes, you’ll flip the Brussels sprouts over, sprinkle them with Parmesan cheese, and place them back in the oven to crisp up on the other side.

What Should I Serve with Smashed Brussels Sprouts?

These Brussels sprouts can be served with anything you’d usually eat Brussels sprouts with. Personally, I love them as a side to roasted chicken or a simple steak cooked on the stovetop. I also love tossing leftovers in a salad the next day. I’d love to hear what you end up serving with yours!

Smashed Brussels Sprout Recipe

These cripsy, carmelized Brussels sprouts take a page out of the smashed potatoes playbook for a truly delicous end result.

Prep time 15 minutes

Cook time 35 minutes to 40 minutes

Serves 4 to 6

Nutritional Info


  • 2 pounds

    medium Brussels sprouts

  • 2 tablespoons

    balsamic vinegar

  • 1 tablespoon

    olive oil, plus more for the baking sheet

  • 1 tablespoon


  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    red pepper flakes

  • 1/2 ounce

    Parmesan cheese (1/4 cup firmly packed freshly grated or 3 tablespoons store-bought grated)


  1. Arrange a rack in the middle of the oven and heat the oven to 450ºF. Bring a large pot of salted water to a boil over high heat. Trim 2 pounds medium Brussels sprouts. Line a rimmed baking sheet with a kitchen towel or paper towels.

  2. Add the Brussels sprouts to the boiling water and cook until fork tender, 8 to 10 minutes. Drain. Transfer to the baking sheet in a single layer and let cool for about 5 minutes.

  3. Lift the Brussels sprouts off of the baking sheet and remove the towel. Lightly coat the baking sheet with olive oil. Return the sprouts to the baking sheet. Using the bottom of a lightly oiled mug or measuring cup, press down on each sprout until it splits open.

  4. Drizzle with 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, and 1 tablespoon honey. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon red pepper flakes. Toss to coat, then arrange into a single layer.

  5. Roast until the edges are slightly browned and beginning to crisp, 12 to 15 minutes. Meanwhile, finely grate 1/2 ounce Parmesan cheese on the smallest holes of a box grater (about 1/4 firmly packed cup), or measure out 3 tablespoons store-bought grated.

  6. Flip the sprouts and sprinkle with the cheese. Return to the oven and roast until the cheese is melted and the sprouts are crispy on the outside, about 10 minutes more.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days