Get ready for Thanksgiving with this new delicious side dish, Parmesan Smashed Brussels Sprouts. They are extra crispy and super cheesy.
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Crispy, cheesy brussels sprouts will be a favorite on your Thanksgiving table this year. Especially with how easy they are to whip up.
Even if you think you don’t like brussels sprouts, give these a try. Roasting them give the perfect crunch and flavor. Plus, they are covered in cheese. What’s not to like?!
Ingredients for Smashed Brussels Sprouts
The ingredient list for these brussels sprouts is short and simple. Here’s what you will need:
Give Them the Smash
Parboiling and smashing the brussels sprouts before roasting provides a larger surface area for the brussels to get crispy.
And everybody knows a super crispy brussels sprout is the best. Parboil the brussels until they are tender-crisp, about 10 minutes.
Drain then dump them on a rimmed baking sheet. Smash using the bottom of a drinking glass. Drizzle with olive oil and seasonings and it’s time to roast.
Roast the Brussels
Drizzle the brussels sprouts with olive oil then season with salt, pepper and garlic powder. Carefully toss to make sure they are fully coated.
Roast for 15 minutes then flip and cook another 15 minutes. By now they’ll be nice and crispy.
Remove from the oven and sprinkle with freshly grated parmesan cheese. Pop back in the oven for 3 more minutes to allow the cheese to melt.
Want to get a head start on this recipe? You can parboil and smash the brussels sprouts the night before.
Store them in an airtight container in the refrigerator. Then they are ready for seasoning and roasting the next day.
This is a great option if you’re serving them on Thanksgiving. I am always looking to do as much beforehand as possible and this is a great shortcut to make the day easier.
Reheat Like a Dream
The best way to reheat these roasted brussels sprouts is either in the oven or an air fryer.
For the oven, preheat to 400 degrees F and bake for 5 minutes. If you’re using an air fryer, cook for 3 minutes at 375 degrees F.
More Thanksgiving Sides
Smashed Brussels Sprouts
- 1 pound brussels sprouts
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup grated parmesan cheese
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil. Add brussels sprouts and cook for 10 minutes, until tender but still hold their shape. Drain.
- Add brussels sprouts to a large rimmed baking sheet. Using a drinking glass, smash down the brussels until they are about 1/2 inch in thickness. Drizzle with olive oil. Season with salt, pepper and garlic powder. Gently toss with your hands to coat. Be careful as the brussels can fall apart.
- Roast in oven for 15 minutes. Remove from oven, flip and cook another 15 minutes. Remove from oven, sprinkle with parmesan cheese. Place back in the oven for 3 minutes to melt the cheese.