Crispy, Cheesy Smashed Brussels Sprouts
These Crispy, Cheesy Smashed Brussels Sprouts bake into golden, crunchy perfection with melted cheddar and savory spices—an easy, addictive Thanksgiving side dish that converts even the sprout-skeptics.
COOK TIME: 30 minutes
PREP TIME: 15 minutes
SERVINGS: 6
INGREDIENTS
1½ lb Brussels sprouts
2 Tbsp olive oil
¾ cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp chili pepper flakes
Salt, to taste
Black pepper, to taste
INSTRUCTIONS
Preheat the oven to 425°F. Lightly grease a baking sheet (lining is optional; unlined yields crispier results).
Rinse the Brussels sprouts well. Trim off any very woody ends and remove loose outer leaves.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until bright green and just tender, about 7–8 minutes. Drain thoroughly and pat dry to remove excess moisture.
Place the sprouts in a large bowl. Add the olive oil, garlic powder, onion powder, chili flakes, salt, and black pepper. Toss until evenly coated.
Transfer the Brussels sprouts to the baking sheet, spacing them apart. Use the bottom of a glass or measuring cup to firmly press each sprout until flattened but still intact.
Sprinkle the cheddar cheese into a shallow bowl. Gently press the top of each smashed sprout into the cheese so it adheres, then place cheese-side down on the baking sheet.
Bake for 20–25 minutes, or until the Brussels sprouts are deeply golden, crisp, and the cheese is browned around the edges. Ensure vegetables reach at least 135°F (they will naturally exceed this when roasted).
Transfer to a serving platter and add an optional pinch of extra chili flakes or black pepper before serving.
Storing Leftovers:
Refrigerate leftovers within 2 hours. Store in airtight containers for 3–4 days. Reheat in a hot oven or air fryer until crisp, or microwave until they reach 165°F (microwave will soften them).
Ingredient Substitutions:
Swap cheddar with Parmesan, Asiago, or Gruyère for a sharper flavor.
Use avocado oil or ghee instead of olive oil for a higher-heat option.
Add smoked paprika or lemon zest for extra brightness.
Disclaimer: Always cook vegetables thoroughly and reheat leftovers to 165°F to reduce the risk of foodborne illness.