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Smashed Brussels Sprouts with Parmesan

Smashed Brussels sprouts with Parmesan are boiled until fork-tender, flattened, and roasted at 425°F until crisp around the edges. A final sprinkle of Parmesan melts into a lightly golden finish.
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Prep Time 10 minutes
Cook Time 34 minutes
Steam-dry 5 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts
  • 1.5 tsp kosher salt divided
  • 2 tbsp olive oil
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Trim the Brussels sprouts and halve them.
  4. Bring a large pot of water with 1 teaspoon of the salt to a boil.
  5. Add the sprouts and cook for 8 to 10 minutes, until fork-tender.
  6. Drain the sprouts well.
  7. Let them steam-dry for 5 minutes.
  8. Arrange the sprouts on the prepared baking sheet.
  9. Gently press each one until flattened.
  10. Drizzle the sprouts with the olive oil.
  11. Season with the remaining 1/2 teaspoon salt and the black pepper.
  12. Roast for 18 to 22 minutes, until browned and crisp around the edges.
  13. Sprinkle with the Parmesan and roast for 4 to 5 minutes more, until the cheese is melted and lightly golden.

Notes

Dry the sprouts well before flattening so they roast crisp around the edges. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because they can lose their crisp texture. For a dairy-free option, use a plant-based Parmesan alternative.