Crispy Smashed Brussels Sprouts with Garlic & Parmesan

With crispy, cheesy edges and oven-roasted caramelized goodness, these smashed Brussels sprouts will turn even the biggest Brussels sprout skeptics into fans.

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Crispy Brussels Sprouts on a sheetpan square image

These Crispy Brussels Sprouts are the ultimate crispy vegetable side dish! Perfect for weeknight dinners, holiday meals, or meal prep.

Ingredients needed:

For the Brussels Sprouts:
1 pound fresh Brussels sprouts (cleaned and trimmed)
For the Garlic Oil:
2 tablespoons extra-virgin olive oil
2 cloves roasted garlic (or garlic confit)
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
For The Crunch:
½ cup freshly grated Parmesan cheese (or nutritional yeast for dairy-free)

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How To Make Smashed Brussels Sprouts:

Everyone loves the crispiness of the parmesan cheese on these pan-roasted smashed Brussels sprouts.
No boiling! - Easily cook the Brussels sprouts in the microwave. No need to wait for the water to boil!

Smashed Brussel Sprouts crisp with parmesean cheese

steaming brusseles sprouts in a microwave

Prep the Brussels Sprouts

Trim the root end and remove any bruised leaves.
Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
Cover with a plate and microwave for 10 minutes, or until fork-tender.

Preheat the Pan

While the Brussels sprouts cook, place a rimmed baking sheet in the oven.
Preheat the oven and pan to 425°F (220°C).

Drain and Dry

Drain the cooked Brussels sprouts and let them drain completely.

(For extra crispiness, blot them with a paper towel.)

oil and garlic being mixed together in a bowl

Make the Garlic Oil

In a mixing bowl, mash the roasted garlic into the olive oil.

Toss

Add salt and pepper, then toss the Brussels sprouts in the mixture until fully coated.

Smash and Bake

Carefully remove the hot baking sheet from the oven.
Spread the Brussels sprouts on the pan and use a glass to smash them flat.

Sprinkle half the Parmesan cheese over the sprouts.

sheet pan with Parmesan cheese on Smashed Brussel Sprouts with a small spatula turning over one

Roast

Bake for 10 minutes, then flip the sprouts.
Add the remaining Parmesan cheese.
Bake for another 10 minutes, or until golden brown and crispy.

Smashed Brussel Sprouts on a baking sheet

Serve

Enjoy immediately as a side dish or snack!

she pan of smashed Brussels sprouts with a fork picking up a single sprout showing texture

Serving Suggestions

Pair with grilled chicken, steak, or a fresh salad.

Variations

Add a drizzle of balsamic glaze, sprinkle with red pepper flakes, or mix in crispy bacon bits for extra flavor.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

FAQ's and Tips

Do I have to microwave the Brussels sprouts?

No! You can steam or boil them on the stovetop until fork-tender.

What kind of pan is best?

Use a nonstick rimmed baking sheet for even roasting and easy cleanup.

How do I get them extra crispy?

High heat (425°F), a preheated pan, and fully dried sprouts are key!

What temperature is best for roasted Brussel sprouts?

Roasting vegetables such as Brussels sprouts needs to be done at high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges.

Chicken Recipes

See more Chicken Recipes →

Crispy Oven-Roasted Brussels Sprouts with Parmesan

Sarah Mock

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Crispy Brussels Sprouts are the keto low-carb side dish that will turn everyone into a brussel sprout lover. This recipe for smashed brussel sprouts with parmesan cheese have crispy, cheezy edges and oven-roasted caramel goodness.

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4 servings

Ingredients

▢ 1 Pound (453.59 Gram) Brussels Sprouts cleaned and trimmed
▢ 2 Tablespoon (2 Tablespoon) Olive Oil
▢ 2 cloves (2 cloves) Roasted garlic
▢ 1 Teaspoon (1 Teaspoon) Salt and Pepper to taste
▢ ½ Cup (50 Gram) Parmesan Cheese freshely grated

Instructions

Trim the root end and any bruised leaves off of the Brussels sprouts.
Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
1 Pound (453.59 Gram) Brussels Sprouts
Place a plate on the bowl and microwave for 10 minutes or until fork-tender.
While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
Drain the cooked brusseles sprouts and allow to fully drain of excess water.
In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper.
2 Tablespoon Olive Oil, 2 cloves Roasted garlic, 1 Teaspoon Salt and Pepper
Add the drained cooked brusseles sprouts to the infused oil and coat completely.
Pour onto the preheated baking sheet. Use a glass to smash the sprouts flat.
Add ½ the parmesan cheese to the smashed sprouts.
½ Cup (50 Gram) Parmesan Cheese
Cook for 10 minutes at 425.
Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes.
Roasted brussel sprouts are done when they are golden brown on all surfaces.

Nutrition

Notes

Drain the brussel sprouts completely.

By fully draining the brussels sprouts, and even blotting them with a paper towel, the oil and the high heat will have a better opportunity to roast the sprouts to a crisp.

Low Carb Recipes

American

smashed brussels sprouts

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

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