For extra crispy sprouts, ensure they are very dry before roasting. Moisture is the enemy of crispness! Don't overcrowd the baking sheet; use two sheets if necessary to allow for even browning. If you don't have Pecorino Romano, Parmesan cheese makes a good substitute. Experiment with other seasonings! Garlic powder, onion powder, or smoked paprika would all be delicious additions.
Easy Smashed Brussels Sprouts
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS63
Transform humble Brussels sprouts into a culinary revelation! Roasting them to caramelized perfection after a quick blanch and smash creates an addictive crispy-edged treat. A shower of Pecorino Romano and a bright squeeze of lemon elevates these from simple side to star attraction.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol16 mg
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Fiber5 g
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Protein9 g
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Saturated Fat4 g
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Sodium207 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBlanch the Brussels Sprouts: Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook until slightly softened, about 7-9 minutes depending on their size. Immediately transfer them to an ice bath to halt the cooking process.
02
StepPrepare for Roasting: Preheat your oven to 425°F (220°C).
03
StepDry and Smash: Thoroughly drain the cooled sprouts and spread them out on paper towels to dry completely. Pat the tops dry as well. Transfer the sprouts to a large baking sheet and use the bottom of a Mason jar or a similar flat-bottomed object to gently smash each sprout. Pat dry any excess moisture released during smashing.
04
StepSeason and Roast: Drizzle the smashed sprouts generously with olive oil, then season liberally with sea salt and freshly cracked black pepper. Sprinkle red pepper flakes evenly over the sprouts. Toss gently to ensure even coating.
05
StepInitial Bake: Bake in the preheated oven for 15 minutes. This initial roasting helps to develop the crispy edges.
06
StepCheese and Final Bake: Carefully flip the sprouts and sprinkle generously with finely grated Pecorino Romano cheese. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the sprouts are deeply golden and crisp.
07
StepFinish and Serve: Remove the baking sheet from the oven and place it on a wire rack to cool slightly. Squeeze the juice of half a lemon over the hot sprouts. Transfer to a serving plate and serve immediately.
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Leon Volkman
May 25, 2025So easy and so delicious! I served these as a side dish for Thanksgiving and they were a huge hit.
Therese Lockman
May 4, 2025I used Parmesan cheese instead of Pecorino Romano and they still turned out great.
Frank Quigley
Apr 5, 2025Drying the sprouts is key! I skipped that step the first time and they were not crispy at all.
Lucienne Turcotte
Mar 10, 2025I added a little bit of garlic powder and it was fantastic!
Helen Prohaska
Oct 15, 2024The red pepper flakes add just the right amount of heat. I'll definitely be making these again.
Dewayne Gutkowski
Sep 22, 2024Be careful not to overcook them, or they will get mushy.
Meaghan Heidenreich
Sep 18, 2024These were amazing! My kids, who usually hate Brussels sprouts, devoured them. The smashing technique is genius!