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When a fork slides easily into the thickest Brussels sprout, it can look as if the work is done. The oven is where these start to get interesting: the smashed edges turn brown and crisp while the centers stay tender. These smashed Brussels sprouts with Parmesan take the familiar roasted vegetable and give it plenty of craggy edges to catch the cheese.

I boil the sprouts whole before pressing them flat, rather than trying to roast them from raw. That short head start cooks the centers through; smashing them afterward exposes more surface to the hot pan. A little olive oil carries the garlic powder and black pepper over each sprout, and finely grated Parmesan goes on near the end so it melts and turns lightly golden instead of spending the whole roast in the oven. The finished sprouts are savory, tender in the middle, and crisp around the edges.

Why Smashing Gives Brussels Sprouts More Than One Kind of Crispness

Whole Brussels sprouts have a compact shape, so roasting them without cooking them first can leave you choosing between a browned outside and a fully tender center. Boiling softens the inside before the sprouts reach the oven. Once you press each one down, the shape changes: the edges spread out, and the uneven surfaces give the hot pan more places to brown.

That contrast is what makes this method worth the extra step. A smashed sprout shouldn’t be flattened into a thin layer. Keeping it about half an inch thick leaves enough center for a tender bite while still opening up the edges. Press too hard and the sprouts can break apart; press just until they hold that low, flattened shape.

The Parmesan also benefits from this surface area. Rather than forming a thick blanket over rounded sprouts, the finely grated cheese settles across the tops and into the rough edges. It goes on after the first roast, so it has time to melt and color without taking the full stretch of oven heat.

What the Parmesan and Olive Oil Contribute to the Roast

• Brussels sprouts — Look for firm sprouts with compact leaves and no soft, yellowed patches. Trimming the stem ends and removing tough outer leaves keeps the finished bites tender; sprouts of similar size are easier to cook evenly.
• Olive oil — Everyday olive oil is a good fit here; it coats the sprouts and helps their surfaces brown. A premium finishing oil won’t add much because the sprouts roast with the oil rather than receiving it as a final drizzle.
• Garlic powder — Its fine texture spreads evenly over the irregular surfaces without adding moisture. Fresh garlic isn’t a direct stand-in for this oven method because small pieces can darken before the sprouts finish roasting.
• Black pepper — Ground pepper brings a gentle, warm bite that works with the savory cheese. Freshly ground pepper has a more pronounced aroma, but ordinary ground pepper seasons the sprouts just fine.
• Parmesan — Finely grated cheese distributes more evenly than thick shreds and melts into the edges. Grating it from a wedge gives the most delicate texture; packaged finely grated Parmesan is convenient, though it may not melt quite as smoothly.

Boil First, Then Roast the Smashed Sprouts Until the Edges Brown

Get the Oven and Pans Ready

Heat the oven to 425°F and line two 18×13-inch rimmed baking sheets with parchment paper. Set a 6-quart pot of water with the first portion of salt over high heat. Having the pans ready before the sprouts are cooked makes it easier to move from draining to seasoning without letting the vegetables sit around.

Boil Until the Thickest Sprouts Give Easily

When the water boils, add the trimmed sprouts and cook for 8 to 10 minutes. Test one of the thickest sprouts with a fork; it should pierce easily rather than meet a firm core. If the center still resists, give them more time within that range and test again. Drain well, then leave them in the colander for 5 minutes to steam-dry.

Season and Press to an Even Thickness

Toss the drained sprouts with the olive oil, garlic powder, black pepper, and remaining salt until the seasoning coats them. Divide them between the prepared pans, leaving space around each one. Use the bottom of a sturdy glass to press each sprout to about half an inch thick. A steady press works better than a hard smack, which can split a tender sprout into loose pieces.

Roast Before Adding the Parmesan

Roast for 20 minutes, until the exposed edges are browned and crisp. Sprinkle the Parmesan evenly over the sprouts only after that first roast. Return the pans to the oven for 5 to 8 minutes, watching for melted cheese with a light golden color. Pull the pans once the Parmesan reaches that point; the cheese should be golden, not deeply browned.

Two Parmesan Swaps That Change the Finish

Questions That Come Up When Making Smashed Brussels Sprouts

Smashed Brussels Sprouts with Parmesan

Smashed Brussels sprouts with Parmesan are boiled, pressed thin, and roasted until their edges are browned and crisp. A final roast melts the finely grated Parmesan into a lightly golden topping.

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Prep Time 10 minutes mins

Cook Time 36 minutes mins

Steam-dry 5 minutes mins

Total Time 51 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb Brussels sprouts trimmed and tough outer leaves removed
• 8 cups water
• 1.5 tsp kosher salt divided
• 3 tbsp olive oil
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 0.5 cup Parmesan cheese finely grated

Equipment

• 2 18x13-inch rimmed baking sheets

Method

 

1. Preheat the oven to 425°F.
2. Line two 18x13-inch rimmed baking sheets with parchment paper.
3. Bring the water and 1 teaspoon of the salt to a boil in a 6-quart pot.
4. Add the Brussels sprouts and cook for 8 to 10 minutes, until a fork easily pierces the thickest sprouts.
5. Drain the sprouts well.
6. Let them sit in the colander for 5 minutes to steam-dry.
7. Toss the sprouts with the olive oil, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
8. Arrange the sprouts on the prepared baking sheets.
9. Press each one with the bottom of a sturdy glass until about 1/2 inch thick, leaving space between them.
10. Roast for 20 minutes, until the edges are browned and crisp.
11. Sprinkle evenly with the Parmesan.
12. Roast for 5 to 8 minutes more, until the Parmesan is melted and lightly golden.

Notes

For the crispest edges, drain the sprouts well before letting them steam-dry. Refrigerate leftovers for 3–4 days; freezing is not recommended because the sprouts can lose their crisp texture. For a dairy-free option, replace the Parmesan with nutritional yeast.