Easy Smashed Brussels Spouts Roasted With Garlic & Parmesan Cheese
If you’re looking for simple low carb side dish recipes for dinner, these roasted brussels sprouts are absolutely amazing. The key to making the best brussels sprouts is to simply steam them, smash them and then roast them. The smashing process eliminates the squishy middle, giving you more of that crispy and toasted outer layer.
You can season them however you’d like, but just a little bit of salt, pepper and garlic powder is all you need. The grated parmesan cheese also adds to the flavor and crunch factor.
This veggie side dish is not only a family favorite, it’s also incredibly quick and easy to throw together on busy weeknights.
Can I use frozen brussels sprouts?
Yes! I have made this recipe several times with both fresh and frozen brussels sprouts, just depending on which one I happen to have on hand. I do think that the fresh brussels sprouts turn out quite a bit crispier, but the frozen brussels sprouts are still just as tasty, and obviously more convenient with less prep involved.
How To Make Smashed Brussels Sprouts
1Start by steaming your brussels sprouts until they are fork tender or soft enough to smash. If you are using frozen brussels sprouts, simply cook them according to the package directions.
2After your brussels sprouts are nice and tender, toss them with a few tablespoons of olive oil and seasoning to taste. I use salt, pepper and garlic powder.
3Evenly lay them out on a parchment lined baking sheet, and then use the bottom of a cup to smash them.
4Cover them with a generous amount of grated parmesan and then bake in a 450 degree oven for about 15 minutes, or until the cheese turns a deep golden brown.
These crispy oven baked brussels sprouts are not only delicious, they are also keto friendly and low carb. Enjoy them as a healthy side dish with chicken, steak, bbq, seafood and more.
I never cared much for brussels sprouts growing up, but then I became an adult and realized that it was just because they were boiled into a soggy and mushy mess. Vegetables are not the easiest food to make tasty, but even your picky kids will enjoy this easy roasted brussels sprouts recipe; a total game changer!
If you're looking for healthy side dish recipes for dinner, these smashed and roasted brussels sprouts are not only quick and easy to make, they are incredibly delicious, low carb and keto friendly! A family favorite veggie served with chicken, steak, bbq, fish and more.
- 3-4 cups brussels sprouts *see notes
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
- 1/4 cup grated parmesan cheese
Preheat your oven to 450 degrees and line a large baking sheet with parchment paper.
Trim the bottoms and cut any bad leaves off of your brussels sprouts. Give them a good cleaning and then steam them until they are fork tender (about 15 minutes). If you are using frozen brussels sprouts, cook them according to the package directions. Set them aside in a colander to let them drain and cool for a few minutes.
Toss the brussels sprouts with olive oil and seasoning and then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them into flat patties.
Evenly spoon the grated parmesan cheese onto the top of the smashed brussels sprouts.
Bake in the center rack for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussels sprouts are crispy.
*You can use fresh or frozen brussels sprouts for this recipe. If using frozen, I generally buy the 12 ounce package that is available from my local grocery store. Frozen brussels sprouts are easier to make because they eliminate the washing, trimming and steaming process, but the fresh ones do turn out crispier. I make this recipe both ways, depending on what I have on hand.
Don’t forget to pin and save this easy veggie side dish for later! 🙂