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These small batch Smashed Brussels Sprouts are crispy, flavorful, and so satisfying. Roasting brings out their natural sweetness and creates golden, caramelized edges, while the cheesy topping adds extra crispness and rich flavor. Perfect for one or two people, this easy recipe makes a crunchy, irresistible side dish.
These crispy, cheesy Brussels sprouts pair well with so many meals. Serve them as a side with meatloaf, lemon garlic chicken, steak and potatoes, or chicken nuggets for a delicious combination.
Why You’ll Love This Recipe
- Easy to Make: Simple steps, great flavor, and minimal effort.
- Crispy and Cheesy: Roasted until golden with a melty cheese topping.
- A Fresh Take on Brussels Sprouts: A crunchy, flavorful twist that might just make you a fan.
Smashed Brussels sprouts with cheese are one of my favorite ways to turn a simple vegetable into something crispy, cheesy, and full of flavor. Boiling softens them, smashing creates more crispy edges, and roasting brings out a deep, nutty taste. Then, a sprinkle of mozzarella and Parmesan melts over the top for the perfect cheesy finish.
This small batch recipe is just right for one or two, and if you need more, it’s easy to double. If you’ve only had Brussels sprouts roasted or steamed, you have to try them this way. No mushy sprouts here—just crisp, golden bites that might just make you a Brussels sprouts fan!
Ingredients
If you have any ingredients leftover from this crispy smashed Brussels sprouts recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: This recipe uses 1/4 pound of Brussels sprouts, the perfect amount for a small batch. Roasting makes them crispy on the outside and tender inside. If you have extras, try them in Brussels Sprouts Salad.
- Olive Oil: I use extra virgin olive oil for its rich flavor, but a lighter olive oil works too.
- Garlic: Freshly minced garlic adds great flavor to every bite.
- Salt and Pepper: Simple seasonings that bring out the best in the sprouts.
- Cheese: A mix of shredded mozzarella and grated Parmesan for a cheesy, flavorful finish.
Tip: How to Store and Freeze Brussels Sprouts
Got extra Brussels sprouts? Here’s how to keep them fresh:
Freeze: Blanch first—boil for 8–10 minutes, then transfer to ice water. Drain, dry, and freeze on a baking sheet for an hour. Once frozen, move to a freezer bag or container, label with the date, and store for up to a year.
Refrigerate: Store fresh Brussels sprouts in the fridge for up to 10 days. Trim the ends, remove yellow leaves, rinse in cold water, and pat dry before storing.
Recipe Variations
Looking to switch things up? Try one of these easy variations:
- Spicy Garlic Sprouts: Add crushed red pepper flakes and extra garlic.
- Herb-Infused Sprouts: Sprinkle with dried rosemary, thyme, or oregano before roasting.
- Cheesy Smashed Brussels Sprouts: Swap Parmesan and mozzarella for Gouda or cheddar.
- Lemon Zest Finish: Add lemon zest and a squeeze of fresh lemon juice before serving.
How To Make Smashed Brussels Sprouts
These photos and instructions help you visualize how to make this single serving recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Blanch the Brussels Sprouts
Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for 8–10 minutes until bright green and tender. Transfer to ice water to stop the cooking, then drain, pat dry, and spread on a baking sheet.
Step 2: Smash the Brussels Sprouts
Use the bottom of a glass to flatten each sprout into a disc.
Step 3: Season and Add Cheese
Drizzle with olive oil, then toss with minced garlic, salt, and pepper. Sprinkle with mozzarella and Parmesan.
Step 4: Bake
Roast for 10–15 minutes until crispy and golden brown.
Expert Tips
- Choose Similar Sizes: This helps them cook evenly.
- Don’t Over-Boil: Cook just until tender to avoid mushy sprouts.
- Get Them Crispy: Pat dry before roasting for the best texture.
- Cheese Timing: Add cheese in the last few minutes for a golden, melty finish.
Frequently Asked Questions
Fresh Brussels sprouts work best for this recipe. If you want to use frozen, thaw them and thoroughly pat them dry before smashing and roasting.
Make sure to pat the Brussels sprouts dry before roasting and don’t overcrowd the baking sheet.
Yes! They’ll still be crispy and flavorful without cheese. Try adding a sprinkle of garlic powder or smoked paprika for extra flavor.
Absolutely! Just use a larger baking sheet to keep them spread out so they crisp up properly.
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’ve made this small batch smashed Brussels sprouts recipe or any recipe from One Dish Kitchen, let me know what you think! Rate the recipe and share your thoughts in the comments below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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 your favorite cheese
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat the Oven: Heat oven to 425°F (220°C). Prepare an ice bath by filling a bowl with ice water; set aside.
- Blanch the Brussels Sprouts: Bring a medium pot of water to a boil over medium-high heat. Add ⅛ teaspoon salt and the Brussels sprouts. Cook for 8–10 minutes until bright green and tender.
- Cool and Drain: Transfer sprouts to the ice bath for 3 minutes, then drain.
- Smash and Season: Place sprouts on a baking sheet. Use the bottom of a glass to press each one into a flat disc. Toss with olive oil, minced garlic, ⅛ teaspoon salt, pepper, mozzarella, and Parmesan.
- Bake: Roast for 10–15 minutes until the bottoms are golden and the cheese is melted.
- Serve: Enjoy warm.
Notes
- Choose Similar Sizes: This helps them cook evenly.
- Don’t Over-Boil: Cook just until tender to avoid mushy sprouts.
- Get Them Crispy: Pat dry before roasting for the best texture.
- Cheese Timing: Add cheese in the last few minutes for a golden, melty 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.
These were so delicious! There were no leftovers. Every recipe that I have tried of yours has been 5 stars.
Thank you so much, Debbie!
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!