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Small Batch Smashed Brussels Sprouts

Smashed brussels sprouts are flattened, topped with cheese and roasted to crispy perfection. This small batch smashed brussels sprouts recipe yields the perfect amount if you're cooking for one. These crunchy cheesy bites are easy to make and completely addictive!

A plate of cheesy smashed brussels sprouts garnished with lemon slices

Today, I'm bringing you a delicious twist on a classic side dish vegetable - Roasted Smashed Brussels Sprouts.

Brussels sprouts have been given a makeover and they're almost unrecognizable. These small addictive little bites are crispy, cheesy, and good for you too. I guarantee that once you start eating them, it's hard to stop.

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For years, brussels sprouts have battled a bad reputation. The mushy, flavorless vegetable of our childhood has come alive with flavor and versatility. Roasting brussels sprouts is my new go-to method of cooking them and today I'm sharing a roasted smashed brussels sprouts recipe that I'm sure you'll love!

Why This Recipe Works

  • This method of cooking brussels sprouts will absolutely prevent soggy brussels sprouts. The brussels sprouts are quickly cooked in boiling salted water, then they are drained and smashed into flat discs, patted dry, seasoned, topped with cheeses and roasted in the oven.
  • Smashed brussels sprouts make a delicious side dish. You may even want to enjoy a big plate of these for dinner - I have many times!
  • They're so easy to make and will make a brussels sprouts lover out of anyone.
A closeup of a plate of cheesy smashed brussels sprouts

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Brussels sprouts: Brussels sprouts are the star of this dish and you'll need 1/4 pound for this recipe. When brussels sprouts are roasted, their flavor truly shines. They turn delightfully crispy on the outside and wonderfully tender inside. They're packed with vitamins too.
  • Olive oil: I use extra virgin olive oil in this smashed brussels sprouts recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Garlic: We top each of the smashed brussels sprouts with a pinch of freshly minced garlic.
  • Salt and pepper: All you need for a bit of extra flavor.
  • Cheese: We use shredded cheddar cheese and a sprinkling of grated Parmesan cheese.
Raw brussels sprouts scattered on a wooden cutting board

How To Make Smashed Brussels Sprouts

Follow these easy steps to make the best smashed brussels sprouts:

Step 1: Prep and blanch brussels sprouts

  • Bring a medium sized pot of salted water to a boil. Add the brussels sprouts and cook for 8-10 minutes, until bright green and tender.
  • Transfer the brussels sprouts to a big bowl of ice water to stop the cooking process. Cool completely.
  • Drain in a colander.
  • Pat them with a clean dry towel to remove moisture and place on a baking sheet.

Step 2: Smash brussels sprouts

  • Using the bottom of a drinking glass, press down on the brussels sprouts and smash them into flat discs.
smashing a brussels sprout with the bottom of a drinking glass on a baking sheet.

Step 3: Add oil and seasoning

  • Toss the smashed brussels sprouts with olive oil, garlic, salt, and black pepper.
  • Top with cheeses.
Shredded cheese on top of brussels sprouts on a baking sheet before roasting

Step 4: Bake for 10-15 minutes

An overhead view of a plate of cheesy smashed brussels sprouts garnished with lemon slices

Expert Tips

  • Make sure the brussels sprouts are dry before roasting. Pat them dry with a towel and gently press down to remove excess water.
  • Consider using different types of cheese on your brussels sprouts. I love using mozzarella but cheddar, smoked gouda, and pepper jack are also great choices.
  • Try drizzling a little honey over the brussels sprouts right after you remove them from the oven.
  • Top each smashed brussels sprout with cooked chopped bacon or pancetta.

Frequently Asked Questions

How Do I Buy Brussels Sprouts?

Brussels sprouts are sold on the stalk or loose by the pound. In the supermarket, you will most often find them loose and in bags.
Look for brussels sprouts that feel firm when you lightly squeeze them. Look for tightly closed, green leaves and try to avoid leaves with holes.
Small sprouts are sweeter than larger ones.

How Do I Prep Brussels Sprouts?

Trim the root ends of the brussels sprouts and peel off any yellowed leaves. Rinse in a large bowl of cold water. Transfer to a colander and pat dry before using or storing. They will stay fresh for up to a week and a half.
Typically, when I roast brussels sprouts, I slice them in half. For this smashed brussels sprouts recipe, I leave them whole.

Can You Freeze Brussels Sprouts?

Yes, brussels sprouts freeze beautifully! This is a small batch recipe so you will likely have extra brussels sprouts, consider roasting or freezing the remainder.
I recommend blanching brussels sprouts before freezing.
To Freeze Blanched Brussels Sprouts:
Bring a pot of water to a boil over high heat.
Add the brussels sprouts to the boiling water and blanch for 8-10 minutes.
Immediately transfer to a big bowl filled with ice water to halt the cooking process. When the brussels sprouts have cooled, drain in a colander.
Spread the sprouts out on a large baking sheet and pat them dry.
Place in the freezer for an hour.
Transfer the frozen sprouts to freezer bags or containers. Label the bags with the date and freeze for up to 12 months.

Serving Suggestions

You might consider serving any of these single serving meals with this delicious side dish:

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 these smashed brussels sprouts 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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smashed brussels sprouts | one dish kitchen

Small Batch Smashed Brussels Sprouts

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Keywords: brussels sprouts, roasted brussels sprouts, smashed brussels sprouts
Servings: 1 person
Calories: 278kcal
Author: Joanie Zisk

Ingredients

  • 1/4 pounds brussels sprouts cleaned and trimmed
  • 1 tablespoon olive oil
  • 1 peeled garlic clove minced
  • 1/4 teaspoon kosher salt divided
  • 1/8 teaspoon coarsely ground black pepper
  • 1/4 cup shredded mozzarella cheese (you may use cheddar, smoked gouda, or other 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 1/8 teaspoon of salt; bring to boil over medium high heat. Add brussels sprouts and cook until bright green and soft, about 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, 1/8 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

Expert Tips
  • Make sure the brussels sprouts are dry before roasting. Pat them dry with a towel and gently press down to remove excess water.
  • Consider using different types of cheese on your brussels sprouts. I love using mozzarella but cheddar, smoked gouda, and pepper jack are also great choices.
  • Try drizzling a little honey over the brussels sprouts right after you remove them from the oven.
  • Top each smashed brussels sprout with cooked chopped bacon or pancetta.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 280mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1044IU | Vitamin C: 96mg | Calcium: 244mg | Iron: 2mg

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.

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About The Author

7 thoughts on “Small Batch Smashed Brussels Sprouts”

  1. Barbara O'Keefe

    Don’t see when you put shredded cheese on it in recipe? Print recipe different than earlier directions.

  2. 5 stars
    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!

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