smashed brussels sprouts | one dish kitchen
Print Recipe
5 from 5 votes

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!
Prep Time25 mins
Cook Time10 mins
0 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts
Servings: 1 person
Calories: 278kcal
Author: Joanie Zisk



  • 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, 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.


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