This is a quick and easy Brussels sprout recipe for weeknights, weekend dinner parties, or just a delicious snack. If you’re planning to serve these for the holiday, you can easily prepare ahead by parboiling the Brussels sprouts, shocking to cool them, then storing in an airtight container in the refrigerator for up to three days until ready to use.
Feel free to get creative with the seasoning and use some red pepper flakes for spice, juice from a fresh orange for sweetness, and some smoked salt for another fun flavor. If you’d prefer to skip the cheese you can totally leave it off. Alternatively, you could get crazy by incorporating smoked Gouda or another fun cheese. These are great paired with a medium-rare, perfectly seasoned steak.
Be sure to wash and trim your Brussels sprouts. It’s not uncommon for little critters to take up home in the tiny cabbages, so you’ll want to thoroughly wash and inspect the sprouts. If you don’t have time to do that you can also purchase pre-washed and trimmed Brussels sprouts from most grocery stores.
This is a great recipe for releasing some pent-up energy and then rewarding yourself with a delicious snack afterward. You’ll find that sprout-smashing is actually very fun!
“This will be my favorite snack from now on! The combination of dried herbs, garlic, and parmesan cheese was just on-point. These Brussels sprouts are perfectly crispy at the edges and soft in the center. I’m sure a splash of lemon juice or chili flakes would work nicely here as well.” —Tara Omidvar
A Note From Our Recipe Tester
Ingredients
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1 pound Brussels sprouts
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2 tablespoons extra-virgin olive oil
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup grated parmesan
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Chopped fresh parsley, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Preheat the oven to 425 F and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
The Spruce Eats / Julia Hartbeck
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Blanch the Brussels sprouts by bringing a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 8 minutes.
The Spruce Eats / Julia Hartbeck
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Transfer the Brussels sprouts to the prepared ice bath to cool, then drain onto a paper towel-lined plate.
The Spruce Eats / Julia Hartbeck
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On the large baking sheet, toss the blanched Brussels sprouts with oil, minced garlic, thyme, and basil.
The Spruce Eats / Julia Hartbeck
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Using the end of a small glass or mason jar, press down on the Brussels sprouts to smash them into a flat patty.
The Spruce Eats / Julia Hartbeck
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Season each smashed Brussels sprout with salt and pepper, then sprinkle parmesan on top.
The Spruce Eats / Julia Hartbeck
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Bake until the bottoms of the sprouts are crispy and the cheese is melty and golden, 15 to 20 minutes.
The Spruce Eats / Julia Hartbeck
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Garnish with parsley and serve warm.
The Spruce Eats / Julia Hartbeck
Make-Ahead Tip
You can prepare these Brussels sprouts ahead of time by parboiling them, then shocking them to cool them down. They can be stored in an airtight container in the refrigerator for up to three days.
Recipe Variations
- Spice them up by sprinkling on some red pepper flakes.
- Add a bit of sweet citrusy flavor with a squeeze of fresh orange juice.
- Sprinkle on some smoked salt.
- Omit the parmesan cheese and use smoked Gouda in its place, or use a combination of the two.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to one week. When ready to reheat, you can warm them in the microwave for 30 seconds, or use the air fryer, oven, or toaster oven to heat them through.
How do you get the bitterness out of Brussels sprouts?
Brussels sprouts these days are less bitter than they have been in the past, as they have been bred to be milder and less sharp-tasting. Roasting Brussels sprouts until browned and tender brings out the sweet, nutty flavors of this cruciferous vegetable, which helps to counteract any strong bitter notes.
