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    Home | Recipes | Easter Recipes

    Smashed Brussel Sprouts Recipe

    Dated: April 12, 2021 Last Modified: January 24, 2022 by Sarah Mock 2 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    These 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 has crispy, cheezy edges and oven-roasted caramel goodness.

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

    Why this recipe works:

    • Crispy & Cheezy - Everyone loves the crispiness of the parmesan cheese on these pan-roasted smashed Brussels sprouts.
    • Low Carb Snack - Perfect for a low-carb appetizer or even a keto snack for when you want something crunchy yet healthier.
    • No boiling! - Easily cook the Brussels sprouts in the microwave. No need to wait for the water to boil!

    🌱 Ingredients needed:

    Smashed Brussel Sprouts ingredients
    • Brussels Sprouts - fresh, cleaned and trimmed
    • Oil - olive oil
    • Roasted garlic - or garlic confit
    • Parmesan cheese - freshly grated
    • Salt and Pepper

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    How To Make Smashed Brussel Sprouts:

    Smashed Brussel Sprouts crisp with parmesean cheese
    1. Trim the root end and any bruised leaves off of the Brussels sprouts.brusseles sprouts in a bowl with water
    2. Microwave the Brussels sprouts for 10 minutes or until fork-tender.
    3. While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
    4. Drain the cooked brusseles sprouts. oil and garlic being mixed together in a bowl
    5. In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper. mixing brusseles sprouts in a bowl
    6. Add the drained cooked brusseles sprouts to the infused oil and coat completely. Brussel Sprouts on a sheet pan before they are smashed
    7. Pour onto the preheated baking sheet. a glass smashing brussels sprouts
    8. Use a glass to smash the sprouts flat. oven roasted brussels sprouts
    9. Add ½ the parmesan cheese to the smashed sprouts. Smashed Brussel Sprouts after first time in the oven, smashed
    10. Cook for 10 minutes at 425. sheet pan with Parmesan cheese on Smashed Brussel Sprouts with a small spatula turning over one
    11. Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes. Smashed Brussel Sprouts on a baking sheet
    12. Roasted brussel sprouts are done when they are golden brown on all surfaces.

    Frequently asked questions, answers and tips:

    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.

    Do you have to microwave the Brussel sprouts?

    I like to microwave them for this recipe because it quickly cooks them without me having to heat up a pan of water. But you are welcome to steam or boil them on the stovetop until they are fork-tender.steaming brusseles sprouts in a microwave

    What kind of pan is best for this recipe?

    I like to use a nonstick rimmed baking sheet pan. By preheating the pan with the oven, the sheet pan is hot, giving the brussels sprouts more of a sear. High heat and oil will yield great crispiness.

    How do you get brussels sprouts crispy?

    High heat, hot pan, drained sprouts, and oil is the perfect combination to get perfectly crispy Brussels sprouts.Smashed Brussel Sprouts crisp with parmesean cheese

    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.

    • Sheet pan roasted brussels sprouts and broccoli - sheet pan roasted brussels sprouts and broccoli will change the way you eat vegetables.
    • Brussels sprouts slaw -  a delicious alternative to a traditional cabbage coleslaw.
    • Asian Ramen Noodle Salad Recipe (with Shaved Brussels Sprouts!) - asian ramen noodle salad with the addition of  shaved brussels sprouts in place of coleslaw mix. 
    • Crispy Brussels Sprouts - the keto low-carb side dish that will turn everyone into a brussel sprout lover.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Crispy Brussels Sprouts on a sheetpan square image

    Crispy Brussels Sprouts

    Sarah Mock
    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.
    5 from 9 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 13 mins
    Cook Time 20 mins
    Total Time 33 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Low Carb Recipes
    Cuisine American
    Servings 4 servings
    Calories 162 kcal

    HELPFUL KITCHEN TOOLS

    sheet pan

    Ingredients
     
     

    • 1 pound Brussels Sprouts - fresh (cleaned and trimmed)
    • 2 Tablespoons Oil - olive oil
    • 2 cloves Roasted garlic - or garlic confit
    • 1 teaspoon Salt and Pepper (to taste)
    • ½ cup 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 Brussels Sprouts - fresh
    • 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 Tablespoons Oil - olive oil, 2 cloves Roasted garlic - or garlic confit, 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 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.

    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.
    Do you have to microwave the brussel sprouts?
    I like to microwave them for this recipe because it quickly cooks them with out me having to heat up a pan of water. But you are welcome to steam or boil them on the stove top until they are fork tender.
    What kind of pan is best for this recipe?
    I like to use a non stick rimmed baking sheet pan. By preheating the pan with the oven, the sheet pan is hot, giving the brussels sprouts more of a sear. High heat and oil will yield great cripsiness.
    How to you get brussels sprouts crispy?
    High heat, hot pan, drained sprouts and oil is the perfect combination to get perfectly crispy brusseles sprouts.
    What temperature is best for roasted brussel sprouts?
    Roasting vegetables such as brusseles sprouts needs to be done at a high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges

    Nutrition

    Serving: 4servingsCalories: 162kcalCarbohydrates: 11gProtein: 8gFat: 11gSaturated Fat: 3gCholesterol: 9mgSodium: 810mgPotassium: 459mgFiber: 4gSugar: 3gVitamin A: 953IUVitamin C: 97mgCalcium: 199mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      February 17, 2022 at 7:43 pm

      I haven't tried but give it a shot!

    2. Denise

      February 17, 2022 at 1:06 pm

      Can the same thing be done with cut up potatoes with the Brussel
      Sprouts

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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