Crispy Parmesan Smashed Brussel Sprouts

Brussel sprouts are one of my family's favorite veggies, and I begged for them as a kid (crazy, right?!). They get such bad rap in kids' TV shows but they're so delicious.

The brussel sprouts are steamed until just tender enough to smash. They then get a delicious Parmesan Panko coating and are roasted until wonderfully crisp.

🥘 Ingredients

• Brussel Sprouts - You can't make this tasty side dish without fresh brussel sprouts. They'll be washed, trimmed, and cut in half for easy smashing.
• Panko Breadcrumbs - If you don't have any Panko, you can use regular breadcrumbs.
• Parmesan Cheese - Freshly grated Parmesan cheese will melt better than the pre-shedded variety.
• Steak Seasoning - Try my homemade steak seasoning blend or use your favorite store-bought kind.
• Oil - You can use cooking oil or cooking spray to coat your baking sheet. I like to put my brussel sprouts directly on the pan, but you can use parchment paper if you prefer.

👩‍🍳 How To Make Crispy Parmesan Smashed Brussel Sprouts

If you don't have a steamer basket, you can boil or microwave your brussel sprouts to make them tender enough to smash. You'll need a baking sheet, some mixing bowls, a knife, and a cutting board.

This recipe will make about 4 side dish servings or 6-8 snack or appetizer-size portions.

Preheat & Prep

Step 1: Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6).

Step 2: Prepare the brussel sprouts. Prepare your 1 pound (454 grams) of brussel sprouts by washing them, removing the outer leaves, trimming off the ends, and then slicing them in half.

Steam & Combine Topping

Step 3: Steam. Place your steamer basket into a large pot and add enough water to fill under the basket. Bring to a boil then add your halved and trimmed brussel sprouts (photo 1). Cover and steam for 6-8 minutes while you grab your topping ingredients (photo 2).

Step 4: Make the topping. Meanwhile, add your ½ cup (30 grams) of Panko breadcrumbs, ½ cup (50 grams) Parmesan cheese, and half of your steak seasoning (¾ teaspoon) to a mixing bowl (photo 3). Stir to combine (photo 4).

Step 5: Prepare the baking sheet. Coat a baking sheet with 1 tablespoon cooking oil or use cooking spray (photo 5).

Step 6: Transfer the brussel sprouts. Spread the steamed brussel sprouts onto the oiled baking sheet with the cut sides facing down (photo 6). Leave space between each one.

Step 7: Smash. Use the flat bottom of a heavy glass, measuring cup, or bowl to smash each brussel sprout gently (photo 7).

Step 8: Season. Use the remaining ¾ teaspoon of steak seasoning to generously season the smashed brussel sprouts (photo 8).

Step 9: Add the topping. Top each brussel sprout with the panko Parmesan topping mixture (photos 9 and 10).

Step 10: Roast. Roast in the oven for 20-25 minutes (photo 11), or until the topping is golden in color. If desired, broil for the final 2-3 minutes to make them extra crispy.

Step 11: Finish. Remove the baking sheet from the oven (photo 12) and let the brussel sprouts finish cooking on the sheet for 2-3 minutes before serving.

💭 Angela's Pro Tips & Recipe Notes

• Steam the brussel sprouts. I chose to steam my brussel sprouts, but you could also soften them in the microwave or by boiling them. Using the microwave or boiling them will make them soggier, and will then cause them to take longer to crisp up in the oven.
• Don't over-boil. Over-boiling your brussel sprouts can make them soggy. They only need to be cooked enough to be able to be smashed.
• Use an alternative to steak seasoning. If you don't have steak seasoning, you can substitute it with ½ teaspoon of salt, ½ teaspoon of paprika (or smoked paprika), ¼ teaspoon of garlic powder, and ¼ teaspoon of black pepper.
• Try using parchment paper or baking directly on the sheet. Lining your baking sheet with parchment paper makes for easier cleanup, but I have found that my brussel sprouts become crispier when roasted directly on the baking sheet. When oiled well, they lift off easily with a thin spatula. 

🥡 Storing & Reheating

Keep any leftovers stored in a sealed container in the fridge for up to 3-4 days.

Keep in mind that these will become softer and mushier the longer they are stored, which is why I don't recommend freezing them.

Reheating

Reheat in the oven at 350°F (175°C/Gas Mark 4) or in the air fryer at 350°F (175°C) until crispy.

The air fryer is my preferred method for re-crisping these brussel sprouts. However, the oven will work if you don't have an air fryer.

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