Smashed Brussels Sprouts: the quick, effortless side recipe

Total time: 35 Min
Difficulty: Low
Serves: 6 people
By Cookist

Brussels sprouts, you either love them or hate them. Well, if you’re a hater of this green vegetable, we’re here to change your mind. These smashed Brussels sprouts are an easy recipe for making a delicious roasted side dish. Most vegetables do well when roasted, and brussels sprouts are no different. They become crispy, slightly caramelized on the outside, but soft and full of flavor on the inside.

The method is the same as you would use to make smashed potatoes – they're both mashed with a flat object like the bottom of a glass. To make it, you only need brussels sprouts, olive oil, seasoning, and parmesan! Best of all, this is a keto-friendly recipe, so no need to break your diet.

What Are Smashed Brussels Sprouts? 

Smashed brussels sprouts are a creative take on the classic smashed potato recipe. And it’s just as good, too! Brussels sprouts are precooked until they’re just tender enough, smashed, and baked in the oven until golden and caramelized.

If you haven’t had the nerve to try this often-divisive vegetable, it’s time to try this recipe—you might just find your new favorite vegetable!

Smashed Brussels Sprouts Ingredients

Brussels Sprouts – Preferably fresh brussels sprouts; you can use frozen brussels sprouts for this recipe. Just thaw them a little by pouring boiling water over them, and then squeezing out the excess moisture. If using frozen brussels sprouts, you can skip the boiling step.

Seasoning – a bit of salt and pepper is all you need.

Parmesan – this adds great flavor and texture to the brussels sprouts!

How To Make Crispy Smashed Brussels Sprouts

Start by precooking your brussels sprouts. They should be just fork-tender or soft enough to smash. Don’t overcook them. Toss the brussels sprouts with olive oil and your choice of seasoning.

Now for the fun part, get smashing. Use the bottom of a large cup or glass, or a potato masher to flatten each brussels sprout. The flatter they are, the bigger the area that will roast and crisp up in the oven. This means flavor. Add parmesan, bake, and enjoy!


Smashed Brussels Sprouts Variations

Try any of your favorite seasonings: red pepper flakes, garlic powder, Cajun spice, taco seasoning, everything bagel seasoning.

Crispy bacon and drizzled maple syrup

Balsamic glaze and mozzarella

Feel free to use other cheeses: asiago, feta cheese, cheddar, and mozzarella will all work.

To make it vegan, omit the parmesan, and add breadcrumbs instead.

What To Serve With Smashed Brussels Sprouts

Serve a meaty main dish like baked pork tenderloin, roast chicken, or beef, and a side of baby potatoes. Serve alongside a garlic aioli for dipping.


You can precook the brussels sprouts in the microwave. Add to a bowl with a bit of water. Cover and microwave on high for 6-8 minutes until just tender. Drain on towel paper to dry before using.

To make them crispy and prevent sogginess, dry the sprouts properly before baking in the oven. If the sprouts are too wet, they will create steam, and this will make them soggy and prevent crispiness.

Don’t skip the precooking step. It removes some of the bitterness in the brussels sprouts.

Drizzle with fresh lemon juice just before serving for extra freshness.

How To Store Smashed Brussels Sprouts

Store leftover smashed brussels sprouts in an airtight container in the refrigerator for up to 4 days.

Brussels sprouts
360 g
Extra virgin olive oil
30 ml (2 tbsp)
Parmesan cheese
30 g (1/4 cup)


Start by steaming your brussels sprouts until they are fork-tender or soft enough to smash.

After your brussels sprouts are nice and tender, season them with salt and pepper and toss them with olive oil.

Transfer them out on a parchment-lined baking sheet.

Use the bottom of a cup or glass to smash them.

Cover them with a generous amount of grated parmesan (about ¼ cup).

Bake in the oven at 230°C/450°F for 15 minutes, or until the cheese turns a deep golden brown.


You can freeze Smashed Brussels Sprouts. Place the cooled sprouts in an airtight container or a Ziploc bag, and freeze for up to 3 months. Thaw overnight in the fridge. Reheat on a cookie sheet at 350°F for about 10-15 minutes.

Every dish has a story
Find out more on Cookist social networks
api url views