We love these smashed Brussels sprouts! Roasted with Parmesan and garlic butter, they come out crisp and golden and are finished with a drizzle of hot honey. A delicious side dish for any meal.
Another great option for your holiday table or weeknight dinner.
These Parmesan smashed Brussels sprouts are crisp, buttery and packed with flavor from garlic and Parmesan, then balanced with a sweet and spicy hit of hot honey.
It’s a small burst of flavor in every bite, and I’m totally here for it.
Brussels sprouts sometimes make an appearance on my Thanksgiving table — not every year, since I try not to replace traditional dishes without warning! When I do, I usually reach for a gratin because it’s pure comfort. But this smashed version is a fun twist that plays off our love of crispy smashed potatoes.
The concept is similar to smashed potatoes, but Brussels sprouts do need a little extra attention. Start by parboiling them until they’re fork-tender; if they aren’t soft enough, they simply won’t smash. The exact time varies by size, so test with a fork and watch closely to avoid overcooking.
After draining and cooling, I like to toss the sprouts in a garlic butter and Parmesan mixture so the flavor gets into the layers of the leaves. That way, when you smash them on the baking sheet, every crevice is seasoned and cheesy.
Once coated and smashed, the sprouts return to the oven to roast until golden and crisp. They brown up nicely and develop crunchy edges that make each bite irresistible. They’re wonderful on their own, great dunked in aioli, and yes — kids will sometimes dip them in ketchup too.
These make a delicious accompaniment to mashed potatoes and gravy or any hearty main. Serve them hot with an extra sprinkle of Parmesan and a final drizzle of hot honey for contrast.
Here’s the recipe so you can make crispy smashed Brussels sprouts at home tonight.
Parmesan Smashed Brussels Sprouts with Hot Honey
Parmesan Smashed Brussels Sprouts with Hot Honey
4
35 mins
25 mins
1 hr
Ingredients
- 1 pound Brussels sprouts, stems removed
- Kosher salt and black pepper, to taste
- 3 tablespoons melted butter
- 4 garlic cloves, minced
- 1/3 cup grated Parmesan, plus more for sprinkling
- Olive oil, for drizzling
- Hot honey, for drizzling
Instructions
-
Preheat the oven to 425°F (220°C).
-
Trim the stems and remove any loose outer leaves, keeping each sprout whole.
-
Bring a pot of salted water to a boil and add the Brussels sprouts. Cook 6 to 8 minutes, or until fork-tender. Test with a fork—depending on size they may need a little longer.
-
Drain and run under cold water to stop the cooking. Pat dry on a towel for about 10 minutes to remove excess moisture.
-
While they dry, melt the butter and stir in the minced garlic.
-
Place the sprouts in a bowl, pour the garlic butter over them and toss to coat. Add the Parmesan and toss again so the cheese is distributed through the leaves.
-
Drizzle olive oil on a baking sheet. Arrange the sprouts and use the bottom of a glass or a small pan to gently smash each one so the leaves fan out slightly.
-
Roast 20 to 25 minutes, until the sprouts are crisp and golden brown at the edges. Remove from the oven, sprinkle with extra Parmesan and drizzle with hot honey.
-
Serve immediately and enjoy.
Did you make this recipe?
Share your picture and tag the author or post in your preferred social channels. Enjoy and thanks for cooking!
Deeeelish.