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Get ready to transform the humble Brussels sprout into a delightful side dish that’s both simple and irresistibly tasty. This small batch Smashed Brussels Sprouts recipe transforms these greens into crispy, cheesy delights. Say goodbye to mushy, flavorless sprouts. This makeover renders them crisp and cheesy, perfect for small servings. Ideal for one or two, they come out of the oven crispy and full of flavor.
This versatile side dish pairs wonderfully with a variety of main courses. Enjoy it with succulent Roasted Cornish Hen, tangy Lemon Garlic Chicken, hearty Steak and Potatoes, and crispy Chicken Nuggets. Each dish brings its own unique flavor, making for a delightful meal combination.
If you enjoyed these smashed Brussels sprouts with cheese, you’ll likely also love exploring our other single serving side dish recipes.
Table of Contents
- Why You’ll Love These Cheesy Smashed Brussels Sprouts
- What Are Smashed Brussels Sprouts?
- Ingredients
- Recipe Variations
- Storing And Freezing Brussels Sprouts
- How To Make Smashed Brussels Sprouts
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Smashed Brussels Sprouts Recipe
Why You’ll Love These Cheesy Smashed Brussels Sprouts
- Effortless Preparation: The process is easy and enjoyable, making cooking these Brussels sprouts a breeze.
- Perfectly Crispy and Cheesy: These sprouts come out of the oven with a satisfying crunch and delicious cheese topping.
- Healthy and Flavorful: Enjoy a dish that’s both good for you and packed with great taste.
- Versatile Side Dish: Pair them with a variety of main courses like baked chicken thighs or roasted salmon.
- Revamped Brussels Sprouts: This recipe will turn you into a Brussels sprouts enthusiast with its innovative approach.
What Are Smashed Brussels Sprouts?
Smashed Brussels Sprouts are a creative take on the traditional Brussels sprouts. By boiling, smashing, and then roasting them, these sprouts are transformed into flat, crispy discs that are wonderfully cheesy and full of flavor. It’s a unique method that guarantees no more soggy sprouts!
Ingredients
If you have any ingredients leftover from this smashed Brussels sprouts recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: Essential for this dish, 1/4 pound of Brussels sprouts is perfect. Roasting brings out their best, making them crispy outside and tender inside, not to mention they’re rich in vitamins.
- Olive Oil: I prefer extra virgin olive oil, the least processed and highest quality available. It retains a rich olive flavor and more vitamins and minerals from olives. While it’s my go-to, lighter olive oil works well too.
- Garlic: A touch of freshly minced garlic tops each sprout, adding a burst of flavor.
- Salt and Pepper: Simple yet effective, they enhance the dish’s taste.
- Cheese: A combination of shredded mozzarella and grated Parmesan adds a deliciously cheesy dimension.
Experimenting with this smashed Brussels sprouts recipe can add an exciting twist to your dish. Here are some creative variations to try:
Recipe Variations
- Spicy Garlic Sprouts: Amp up the heat by adding crushed red pepper flakes and extra minced garlic for a spicy, aromatic kick.
- Herb-Infused Sprouts: Top with dried herbs like rosemary, thyme, or oregano before roasting for an aromatic herbaceous flavor.
- Cheesy Smashed Brussels Sprouts: Go beyond Parmesan and mozzarella by trying different cheeses like Gouda or cheddar for a gooey, cheesy experience.
- Lemon Zest Finish: Add grated lemon zest and a squeeze of fresh lemon juice before serving for a refreshing citrus twist.
Storing And Freezing Brussels Sprouts
When working with Brussels sprouts, especially in small batch recipes, you might find yourself with extras. Storing and freezing them properly ensures that they remain fresh and tasty for future use.
Storing Fresh Brussels Sprouts:
- Fresh Brussels sprouts can be stored in the refrigerator for up to a week and a half. Simply trim the root ends, remove any yellowed leaves, wash them in cold water, and pat dry before storing.
Freezing Brussels Sprouts:
- Brussels sprouts freeze exceptionally well, retaining their flavor and texture.
- To freeze, start by blanching: Boil the sprouts for 8-10 minutes, then plunge them into ice water to stop the cooking process.
- Once cooled, drain and dry them thoroughly.
- Spread the sprouts on a baking sheet in a single layer and freeze for about an hour. This step prevents them from sticking together in the freezer.
- After they’re frozen, transfer the Brussels sprouts to freezer bags or containers. Be sure to label them with the date.
- They can be stored in the freezer for up to 12 months, making them perfect for future recipes.
This method of storing and freezing Brussels sprouts is efficient and easy, ensuring that you always have these nutritious vegetables on hand.
How To Make Smashed Brussels Sprouts
These step-by-step photos and instructions help you visualize how to make this small batch smashed Brussels sprouts recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Prepare and Blanch Brussels Sprouts
- Boil a pot of salted water.
- Add Brussels sprouts, cooking for 8-10 minutes until they are bright green and tender.
- Immerse in ice water to halt cooking, then cool completely.
- Drain, pat dry, and arrange on a baking sheet.
Step 2: Smash Brussels Sprouts
- Flatten each sprout into a disc using a glass’s bottom.
Step 3: Season and Oil
- Combine the flattened sprouts with olive oil, minced garlic, salt, and pepper.
- Sprinkle with mozzarella and Parmesan cheese.
Step 4: Bake
- Roast in the oven for 10-15 minutes until crispy and golden.
Expert Tips
- Even Cooking: Ensure sprouts are of similar size for uniform cooking.
- Don’t Over-Boil: Just enough to soften them, preventing them from becoming too mushy.
- Get Them Crispy: Pat them dry before roasting to achieve the perfect crispiness.
- Cheese Topping: Add cheese in the last few minutes of roasting for a golden finish.
Frequently Asked Questions
Boil just until they’re tender enough to be smashed, about 8-10 minutes.
Absolutely, they’re delicious even without the cheese.
They should be golden and crispy on the edges.
Fresh is best for this recipe to avoid excess moisture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this smashed brussels sprouts recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Smashed Brussels Sprouts
Equipment
Ingredients
- ¼ pounds brussels sprouts –cleaned and trimmed
- 1 tablespoon olive oil
- 1 peeled garlic clove –minced
- ¼ teaspoon kosher salt , divided
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded mozzarella cheese (or use cheddar, smoked gouda, or another favorite cheese)
- 1 teaspoon grated Parmesan cheese
Instructions
- Heat oven to 425° F (220° C). Prepare an ice bath by filling a large bowl with ice and water; set bowl aside.
- Fill a medium-sized pot with water and add ⅛ teaspoon of salt; bring to boil over medium high heat. Add brussels sprouts and cook until bright green and soft, about 8 to 10 minutes.
- Transfer cooked brussels sprouts to the ice bath to cool, 3 minutes. Drain.
- Place brussels sprouts on a medium sized baking sheet. Using the end of a drinking glass, press down on the brussels sprouts to smash them into a flat disk. Toss with olive oil, minced garlic, ⅛ teaspoon salt, pepper, mozzarella, and Parmesan cheeses.
- Bake until the bottoms of the sprouts are lightly browned and the cheese is melted, about 10-15 minutes.
- Serve warm.
Notes
- Even Cooking: Ensure sprouts are of similar size for uniform cooking.
- Don’t Over-Boil: Just enough to soften them, preventing them from becoming too mushy.
- Get Them Crispy: Pat them dry before roasting to achieve the perfect crispiness.
- Cheese Topping: Add cheese in the last few minutes of roasting for a golden finish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am looking forward to using this recipe. Tis for my Honey, She love asparagus. This will be a nice surprise for her. Can you recommend a good Air Fry recipe?
I will let you know how I did 🙂
Hi Bill, I don’t use an air fryer so I can’t really recommend a recipe. However, an air fryer is just a small convection oven so anything that can be made in a regular oven can typically be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
I made these tonight and we loved them. They turned out perfect!
May I please have the recipe for the cashew and red pepper dip? Planning on making it as an appetizer for Thanksgiving! Sounds delicious!
Great recipe. My oven is kaput so I did these in the air fryer. Not the best idea as it cooked too fast and I didn’t get the crispy bottom before they needed to come out. Next time I will lower the temp and cook longer but I most certainly will be making these again soon.
I have not tried this but am tonight with our pork chop and baked sweet potato. This recipe looks amazing and altho I saw it on Pinterest from Delish, that site is ridiculous! If you try to click on the website it says you are not signed up yet and won’t let you view the recipe! Thank you so much for sharing this recipe and I cannot WAIT to try it! We love Brussels Sprouts!!! Cheers!
Can this be done in air fryer ?
This recipe has not been tested in an air fryer.
Can frozen Brussels sprouts be used in this recipe.
Hi Katie,
Yes, just let them thaw completely before using them in the recipe.
Don’t see when you put shredded cheese on it in recipe? Print recipe different than earlier directions.
Hi Barbara,
Add the mozzarella when you add the Parmesan cheese (step 4).
Enjoy!
Joanie
Love this recipe! Did a few changes: steamed rather than boiled, and used two goat cheeses. I also ran them through the broiler when they weren’t browning in the oven. They came out fantastic!