Crispy, Cheesy Smashed Brussels Sprouts Recipe
Ordinary greens become savory bites with a parmesan-panko coating and a tangy finish.
Crispy, Cheesy Smashed Brussels Sprouts with Lemon Dipping Sauce
Transform humble Brussels sprouts into a show-stopping, crispy, cheesy side dish with this smashed Brussels sprouts recipe from The Pioneer Woman. Similar in spirit to smashed potatoes—but made with Brussels sprouts—this recipe delivers a crunchy, golden-brown exterior, tender interior, and a punch of flavor from parmesan, garlic, and a hint of spice. Paired with a creamy, tangy lemon dipping sauce, this side dish is a guaranteed crowd-pleaser.
Introduction
Smashed Brussels sprouts are a vegetable side dish that has taken many kitchens by storm. The process—boiling sprouts until just tender, smashing them, then roasting until crispy—maximizes the surface area for maximum crunch. Topped with parmesan and breadcrumbs for extra texture and cheesy flavor, these Brussels sprouts are anything but boring. Finish them off with a zesty lemon dipping sauce for a bright, tangy counterpoint.
This recipe is perfect for dinner parties, holiday gatherings, or simply elevating your weeknight vegetable routine. With a blend of spicy, garlicky, and cheesy notes, these smashed Brussels sprouts are a delicious way to make even vegetable skeptics ask for seconds.
Ingredients
To make this dish, you’ll need the following ingredients:
- Olive oil: 5 tbsp, plus extra for the baking sheet
- Kosher salt: 1 tsp, plus more for boiling
- Brussels sprouts: 2 lbs, trimmed
- Lemon pepper: 1 tsp
- Crushed red pepper flakes: 1/2 tsp
- Garlic: 3 cloves, grated
- Parmesan: 1/2 cup (about 2 oz.), grated
- Panko breadcrumbs: 1/4 cup
- Mayonnaise: 2/3 cup
- Dijon mustard: 2 tsp
- Hot sauce: 1 tsp
- Black pepper: 1/4 tsp
- Lemon zest: 2 tsp
- Lemon juice: 2 tbsp
Step-by-Step Directions
Preheat Oven & Prep Baking Sheet
Preheat your oven to 425°F (218°C). Lightly grease a large baking sheet with olive oil to prevent sticking.
Cook the Brussels Sprouts
Bring a medium saucepan of salted water to a boil. Add the trimmed Brussels sprouts and cook until tender, about 10–12 minutes. You want them soft enough to be easily pierced with a paring knife. Drain the sprouts and thoroughly dry them with a clean kitchen towel or paper towels to remove excess moisture. This step is crucial for achieving maximum crispiness.
Smash the Sprouts
Transfer the cooked, dried Brussels sprouts to the prepared baking sheet. Make sure not to overcrowd the pan, as this will help them crisp up. Using the bottom of a measuring cup or mason jar, gently but firmly smash each sprout flat. Pat dry again to remove any remaining moisture.
Season & Drizzle
In a measuring cup, whisk together 1/4 cup olive oil, lemon pepper, crushed red pepper flakes, and 2 grated garlic cloves. Drizzle this mixture over the smashed sprouts, then sprinkle with 3/4 teaspoon kosher salt.
Breadcrumb & Parmesan Topping
In a small bowl, combine the grated parmesan and panko breadcrumbs. Add the remaining 1 tablespoon of olive oil and toss to coat. Set aside.
First Bake
Place the baking sheet in the preheated oven. Bake the Brussels sprouts for 15 minutes.
Add Topping & Finish Baking
Carefully flip each Brussels sprout. Sprinkle the panko-parmesan mixture evenly over the tops. Return the pan to the oven and continue baking until the sprouts are golden and crispy, about 15–20 minutes more.
What others are reading
Prepare the Lemon Dipping Sauce
While the sprouts are finishing in the oven, whisk together mayonnaise, dijon mustard, hot sauce, black pepper, lemon juice, 1 teaspoon lemon zest, the remaining grated garlic, and 1/4 teaspoon salt in a medium bowl. This sauce balances the richness of the dish with a bright, tangy finish.
Serve & Garnish
Arrange the roasted, crispy Brussels sprouts on a serving platter. Sprinkle with the remaining teaspoon of lemon zest for a fresh aroma. Serve immediately with the lemon dipping sauce on the side.
Tips & Tricks for Perfect Smashed Brussels Sprouts
- Don’t Overcrowd the Pan: Make sure your Brussels sprouts are in a single layer with a little space between them. This allows air to circulate and promotes even browning.
- Dry Thoroughly: Excess moisture is the enemy of crispiness. Pat your sprouts dry after boiling and again after smashing.
- Customize Your Flavors: Adjust the level of heat with more or less crushed red pepper flakes. Add a pinch of smoked paprika or grated pecorino for a different twist.
- Make Ahead Option: You can boil and smash the sprouts up to a day before roasting. Store them on a baking sheet, covered, in the fridge, and finish in the oven when ready to serve.
- Vegan & Dairy-Free: Skip the parmesan or use a plant-based alternative. The sauce can be made with vegan mayonnaise.
Why This Recipe Works
Smashed Brussels sprouts are a brilliant twist on the classic roasted vegetable. By smashing the sprouts, you create extra surface area exposed to heat, resulting in more crispy edges—every vegetable lover’s dream. The combination of olive oil, lemon pepper, and garlic coats each sprout, while parmesan and panko breadcrumbs add a satisfying crunch and umami flavor. The bright lemon dipping sauce provides a tangy contrast that cuts through the richness, making each bite irresistible.
Nutritional Benefits
Brussels sprouts are low in calories and high in fiber, vitamins C and K, and antioxidants. This recipe, while indulgent in flavor, remains a nutritious way to enjoy your greens.
| Nutrient | Amount (per serving, estimate) |
|---|---|
| Calories | ~250 |
| Fat | ~18g |
| Carbohydrates | ~18g |
| Fiber | ~6g |
| Protein | ~8g |
Note: Nutritional values are estimates and may vary based on serving size and ingredient brands.
Pairings & Serving Suggestions
These smashed Brussels sprouts pair beautifully with a variety of main dishes, such as roasted chicken, grilled steak, or baked salmon. For a vegetarian meal, serve alongside a hearty grain salad or roasted sweet potatoes. They also make an excellent addition to holiday menus, standing up to bold flavors and rich meats.
Variations
For a vegetarian, keto-friendly, or dairy-free version, you can substitute or omit ingredients as needed. Here are some ideas:
- No Cheese: Omit parmesan for a lighter, dairy-free version.
- Extra Heat: Add sliced Fresno chiles or extra crushed red pepper flakes for more spice.
- Smokey Flavor: Sprinkle with smoked paprika or drizzle with balsamic glaze.
- Gluten-Free: Use gluten-free breadcrumbs or omit them altogether.
- Protein Boost: Top with crispy pancetta or bacon crumbles for a salty crunch.
Frequently Asked Questions (FAQs)
Where did smashed Brussels sprouts originate?
The trend of smashing roasted vegetables likely began as a plant-based spin on smashed potatoes, which have been popular for their crispy texture and flavor.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best texture and flavor. Frozen sprouts may become too soft when boiled and difficult to smash.
Why do you parboil the Brussels sprouts before roasting?
Parboiling ensures the sprouts are tender before roasting, helping them smash easily and reducing oven time. It also helps remove some bitterness.
How do I make the dish spicier?
Increase the amount of crushed red pepper flakes or add a few dashes of your favorite hot sauce for extra heat.
How do I reheat leftovers?
Reheat in a 375°F oven for 10–15 minutes, or in an air fryer for a few minutes, to restore crispiness. The microwave will make them soggy.
Wrapping Up
These crispy, cheesy smashed Brussels sprouts are a delicious upgrade from traditional roasted vegetables. With a golden, crunchy exterior, a tender interior, and a tangy lemon dipping sauce, this recipe is sure to win over even the most reluctant sprout-eaters. Whether for a weeknight dinner or a festive occasion, this side dish delivers on both flavor and texture, making it a must-try for anyone looking to liven up their vegetable game.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62654161/smashed-brussels-sprouts-recipe/
- https://www.wholesomeyum.com/smashed-brussels-sprouts/
- https://www.youtube.com/watch?v=a-DO0nFgCxA
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37328783/brussels-sprouts-recipes/
- https://www.aol.com/smashed-brussels-sprouts-crispy-cheesy-224000231.html
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