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!
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.
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!
What Are Smashed Brussels Sprouts?
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.
Ingredients In Smashed Brussels Sprouts
See recipe box below for ingredient amounts and recipe instructions.
To make a small batch of smashed brussels sprouts, you will need:
- 1/4 pound of brussels sprouts
- olive oil
- shredded cheese
- grated Parmesan cheese
How To 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 To 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.
How To Make Smashed Brussels Sprouts
Follow these easy steps to make the best smashed brussels sprouts:
Step 1: 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.
Step 3: Add oil and seasoning
Toss the smashed brussels sprouts with olive oil, garlic, salt, and black pepper.
Top with cheeses.
Step 4: Bake for 10-15 minutes
Tips For Making The Best Smashed Brussels Sprouts
- 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.
What To Serve With Smashed Brussels Sprouts
You might consider serving any of these single serving meals with this delicious side dish:
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.
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Smashed Brussels Sprouts Recipe
- 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 freshly ground black pepper
- 1/4 cup shredded mozzarella cheese (you may use cheddar, smoked gouda, or other favorite cheese)
- 1 teaspoon grated Parmesan cheese
- 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, and Parmesan.
- Bake until the bottoms of the sprouts are lightly browned and the cheese is melted, about 10-15 minutes.
- Serve warm.
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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