Ingredients & Substitutions
Here I explain the best ingredients for my smashed brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Smashed Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Don’t boil the sprouts too long. You want them just soft enough to smash, otherwise the end result will turn out mushy. Boil them until they’re tender but still have a little bite. How long this takes can vary depending on the size of your sprouts. The best way to know they’re ready is to insert a sharp knife into one of the sprouts — it should go in with just a little resistance. Don’t rely on the color to know when you’re done boiling. The sprouts do turn bright green, but this happens before they get soft. Keep boiling until they pass the knife test (above). Want a shortcut? Grab steam-in-bag brussels sprouts! A reader asked me about this, so I had to try it. They work great as long as you only steam for about half the time on the bag. Make sure the sprouts are completely dry after boiling. Any lingering water can create steam and stop them from getting crispy. Adjust the salt to your taste. One reader told me these were too salty for her, but I’ve made them many times and think it’s just right. The parmesan is salty, so keep that in mind. If you’re concerned about it, you can add the salt last when adding the seasonings, start with less, and taste one sprout to see if you want more. Add the parmesan cheese after the other seasonings. I find it sticks better if I toss the sprouts with the oil and spices first. Then add the parm and toss again. Use a foil-lined or unlined sheet pan. With my favorite non-stick baking sheet, I skip the foil entirely and it’s still easy to clean. Parchment paper reduces browning, so I wouldn’t recommend it. Make sure all your smashed brussels sprouts touch the sheet pan. If they’re too crowded or on top of each other, they’ll steam and won’t crisp up. Start with the sprouts about 2 inches apart, since they’ll spread after you smash them. Watch the oven time. How long it takes can vary depending on so many factors: the size of your sprouts, your oven, your pan, and how dark you like the sprouts. (I like mine pretty browned and extra crispy, but you can reduce the roasting time by 5-10 minutes if you like yours less dark.) Check on them to avoid burning the cheese!
Lemon – For a little zing, add a tablespoon of lemon juice or a teaspoon of lemon zest with the seasonings. Balsamic – Add 1-2 tablespoons of balsamic vinegar. These are like my balsamic brussels sprouts, except smashed and made with parmesan. Bacon – I love brussels sprouts and bacon together! Chop up some raw bacon and toss it onto the sheet pan before roasting the smashed brussels sprouts. Honey – Another reader suggestion, you guys are the best! Add 1-2 tablespoons of honey (or my natural sugar-free honey) with the seasonings for a mix of sweet and savory. I recommend roasting for a bit less time with this version, as the honey will make for faster browning.
Chicken – I like to bake chicken legs or even half a chicken together with the sprouts, or pan sear chicken breast while they’re roasting. If you add lemon juice like my variation above, my creamy lemon chicken pairs nicely. Beef – This smashed brussels sprouts recipe is a great way to elevate this classic steak side. Try them with my sirloin steak, NY strip steak, or even air fryer filet mignon. Pork – You can’t go wrong with my simple pan seared pork chops or pork tenderloin. Seafood – For a lighter weeknight meal, whip up my pan seared salmon, baked cod, or shrimp scampi.
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