Why do I have to boil the Brussels sprouts first?

Boiling, or parboiling, is a necessary step to soften the dense core of the sprout. If you skip this, the exterior will burn before the interior is cooked through. Boiling ensures a tender, creamy inside while the smashing and roasting create the crispy outside.

My Smashed Brussels Sprouts were soggy. What did I do wrong?

Soggy sprouts are almost always due to residual moisture or pan crowding. Ensure you pat the sprouts completely dry after boiling and before oiling. Also, never let the sprouts touch on the baking sheet—they must be in a single layer with space between them for proper air circulation and steam evaporation.

Can I use frozen Brussels sprouts for this recipe?

While fresh is always best, you can use frozen sprouts. However, they must be thawed completely and patted extremely dry before boiling (or roasting, if you skip the boil for a chewier texture). They will likely have a higher water content, so be extra diligent with the drying step.

Crispy Smashed Brussels Sprouts Recipe with Garlic and Parmesan

Crispy Oven-Roasted Smashed Brussels Sprouts with Garlic and Parmesan

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This tested recipe guarantees the crispiest Smashed Brussels Sprouts by using a simple three-step method: boil, smash, and high-heat roast. It’s the perfect savory side dish.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings 1x
Category: Side Dish
Method: Oven-Roasted
Cuisine: American

Ingredients

Scale

1 pound fresh Brussels sprouts, trimmed and washed

2 tablespoons avocado oil or light olive oil

2 teaspoons minced fresh garlic

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)

1 teaspoon flaky sea salt, divided

1/2 teaspoon black pepper

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Instructions

1. Bring a large pot of heavily salted water to a boil. Add the trimmed Brussels sprouts and boil for 5–7 minutes, until fork-tender. Immediately drain and pat them completely dry.

2. Preheat your oven to 425°F (220°C). Place the sprouts onto a large, preheated baking sheet.

3. Use the bottom of a glass or measuring cup to firmly smash each sprout to about 1/4-inch thickness.

4. Drizzle with oil and sprinkle with half of the salt and all the pepper. Toss to coat.

5. Roast for 15–20 minutes, or until the edges are deep golden brown and crunchy.

6. Remove the pan from the oven. Sprinkle the sprouts with the minced fresh garlic, Parmesan cheese, and the remaining salt. Toss gently.

7. Return to the oven for 5–8 minutes, or until the cheese is melted and the garlic is fragrant.

8. Serve immediately for maximum crispness.

Notes

For guaranteed crispness, ensure the sprouts are completely dry after boiling before you add the oil.

Do not overcrowd the pan; use two sheets if necessary for proper airflow.

To reheat leftovers, use the oven or a toaster oven, not a microwave.

Nutrition

Serving Size: 1 serving
Calories: 200
Sodium: 350mg
Fat: 14g
Saturated Fat: 5g
Fiber: 5g
Protein: 10g

Find it online: https://www.flavourrecipe.com/smashed-brussels-sprouts/