Easy Smashed Brussels Sprouts Roasted With Garlic & Parmesan Cheese
If you want a simple, low‑carb side for dinner, these roasted smashed Brussels sprouts are a winner. The trick is to steam them until tender, press them flat, then roast. Smashing removes the soft interior and exposes more surface area, producing crisp, caramelized edges while keeping the centers tender.
Season simply with salt, pepper and garlic powder, then finish with grated Parmesan for extra flavor and crunch. This combination keeps the recipe quick, flavorful and family‑friendly.
This veggie side dish is a family favorite and comes together quickly—perfect for busy weeknights.
Can I use frozen Brussels sprouts?
Yes. Both fresh and frozen work well. Fresh sprouts tend to become crispier, but frozen are convenient and still taste great. If you use frozen, follow the package cooking instructions first so they drain and cool before smashing and roasting.
How to Make Smashed Brussels Sprouts
Step 1 Steam Brussels sprouts until fork‑tender, about 12–15 minutes for fresh trimmed sprouts. If using frozen, cook according to package directions, then drain and let cool so they dry slightly before roasting.
Step 2 Toss the cooled sprouts with 2 tablespoons olive oil, 1 teaspoon garlic powder, and salt and pepper to taste. Make sure each sprout is coated for even browning.
Step 3 Arrange the sprouts on a parchment‑lined baking sheet, cut side down when possible, and use the flat bottom of a cup to gently smash each sprout into a small patty. Spacing them out helps them crisp up.
Step 4 Sprinkle about 1/4 cup grated Parmesan evenly over the smashed sprouts. Roast on the center rack in a 450°F oven for 12–15 minutes, or until the cheese is golden and the edges are deeply browned and crisp.
These crispy oven‑roasted sprouts are keto‑friendly and low carb, making them an excellent healthy side for chicken, steak, seafood, barbecue or vegetarian meals.
Many people dislike Brussels sprouts because they were once boiled to mush. This method avoids that fate: you get tender insides and a golden, crunchy exterior. Even picky eaters tend to enjoy them when prepared this way.
Crispy Smashed Brussels Sprouts
Ingredients
- 3–4 cups Brussels sprouts *see notes
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper.
- Trim the stems and remove any damaged leaves. Clean the sprouts and steam until fork‑tender, about 12–15 minutes. If using frozen, cook per package instructions. Drain and let cool briefly in a colander.
- Toss sprouts with olive oil, garlic powder, salt and pepper. Spread on the prepared sheet and flatten each sprout with the bottom of a cup to form patties.
- Sprinkle grated Parmesan evenly over the sprouts.
- Bake on the center rack for 12–15 minutes, until the Parmesan is golden and edges are crispy.
Notes
Don’t forget to pin and save this easy veggie side dish for later!
