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Smashed Brussels Sprouts

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These crispy smashed Brussels sprouts are baked to perfection. They're a delicious side dish that's fun to make and goes great with pasta or grilled chicken.

Smashed Brussels sprouts in a serving bowl with a large spoon.

Why You Should Make these Brussels Sprouts

These crispy smashed Brussels sprouts are a total treat! They're topped with parmesan, red pepper flakes, and salt and pepper. They're ready in about 30 minutes and are totally worth it!

Smashing the sprouts makes for a really special flavor, because it allows for more surface area for roasting.

Smashed Brussels sprouts ingredients.

How to Choose the Best Brussels Sprouts

Brussels sprouts are available year round, but are at their best from September to February. The best Brussels sprouts will be firm, a bright green, and free from any blemishes.

You should throw out Brussels sprouts that are squishy, slimy, bruised, or that have an acrid smell.

We suggest removing the outer leaves of your Brussels sprouts and trimming the woody ends to get a great sprout.

What to Serve with Brussels Sprouts

These crispy veggies are a wonderful side dish for lots of meals! Here's what we love to serve them alongside.

Fresh Brussels sprouts in a glass bowl.

More Side Dish Recipes You’ll Love

If you love a tasty side dish, try some of our other favorite recipe. If you like Brussels sprouts, try our roasted Brussels sprouts recipe as well!

Crispy smashed Brussels sprouts in a serving bowl.

Tips for Making this Recipe

  • Bake the Brussels sprouts on a sheet of parchment paper on your baking sheet. It will help the sprouts bot stick to the sheet pan and will make it easier to clean up!
  • This recipe calls for 1 pound of Brussels sprouts - you will need to half sheet pans or one very large sheet pan to make them. You can easily half this recipe as well.
Yield: 4 servings

Smashed Brussels Sprouts

Smashed Brussels sprouts in a serving bowl with a large spoon.

These crispy smashed Brussels sprouts are baked to perfection.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pound Brussels sprouts
  • 2 tablespoons canola oil or olive oil
  • ⅓ cup shredded parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes


  1. Heat a large pot of salted water (at least 6 cups water) over high heat. Bring to a boil.
  2. Preheat oven to 425 degrees F.
  3. Meanwhile, wash the Brussels sprouts, trim them, and remove outer leaves.
  4. Boil the Brussels sprouts for 5 minutes (for small and medium sprouts) and 7 minutes (for large sprouts). Drain in a strainer.
  5. Lay the Brussels sprouts across two half sheet pans with parchment paper (or one large sheet pan). Use a heavy glass or mug to smash each of the Brussels sprouts.
  6. Toss the Brussels sprouts with the oil, red pepper flakes, salt, and pepper. Then sprinkle with the parmesan cheese.
  7. Bake the Brussels sprouts for 15 minutes or until crispy and golden.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 160Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 665mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 5g

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