Name: Smashed Brussels Sprouts with Cheese Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lb. Brussels sprouts; 2 tbsp. extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp. freshly chopped thyme; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded mozzarella; 1/4 cup freshly grated Parmesan; Freshly chopped parsley, for garnish

If you’re looking to shake up your veggie game, this Smashed Brussels Sprouts with Cheese Recipe is an absolute game-changer. I first tried something like this when I wanted Brussels sprouts to be crispy, cheesy, and irresistible, and honestly, it blew my mind. The combination of tender, smashed sprouts covered in melted mozzarella and Parmesan is just downright addictive. Keep reading, and I promise you’ll love the way these sprouts turn out every time.

💚

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside: Smashed Brussels sprouts give you the best texture contrast you crave.
Cheese adds rich flavor: Mozzarella and Parmesan melt perfectly and create a savory, golden crust.
Easy to make and versatile: Minimal ingredients, simple steps, and always a hit at the table.
Perfect for any meal: Whether it’s a side, snack, or a party appetizer, these sprouts fit right in.

The dish shows six Brussels sprouts halves with a melted, bubbly golden brown cheese topping, placed on a white plate. Each Brussels sprout is bright green with a slightly charred look, layered with a creamy white and light brown cheese that has browned in spots. Small green herb pieces are sprinkled over the Brussels sprouts and plate, adding a fresh touch. A silver fork rests on the right side of the plate, on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Smashed Brussels Sprouts with Cheese, crispy Brussels sprouts recipe, cheesy Brussels sprouts, easy vegetable side dish, healthy Brussels sprouts recipe

Ingredients You’ll Need

These ingredients are straightforward but work in harmony to make the best smashed sprouts you’ll ever eat. Look for fresh Brussels sprouts—smaller ones roast up best—and good quality cheese since it really makes a difference here.

Flat lay of whole fresh Brussels sprouts with some cut in halves showing their vibrant green layers, a small white bowl of extra-virgin olive oil, two uncracked brown eggs, a small white bowl of minced garlic cloves, a small white bowl with freshly chopped green thyme leaves, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, a small white bowl filled with shredded white mozzarella cheese, a small white bowl of finely grated pale yellow Parmesan cheese, and a handful of fresh bright green parsley sprigs, all arranged in perfect symmetry on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Smashed Brussels Sprouts with Cheese, crispy Brussels sprouts recipe, cheesy Brussels sprouts, easy vegetable side dish, healthy Brussels sprouts recipe

Brussels sprouts: Choose fresh, firm ones without yellow spots; smaller sprouts are easier to smash evenly.
Extra-virgin olive oil: A good quality olive oil helps with browning and adds mild, fruity notes.
Garlic: Freshly minced garlic gives that wonderful punch that complements the sprouts beautifully.
Fresh thyme: This herb adds a subtle earthiness that pairs perfectly with both cheese and veggies.
Kosher salt: Essential for seasoning and bringing out natural flavors.
Freshly ground black pepper: Adds a touch of warmth and spice.
Shredded mozzarella: Melts into gooey, stretchy cheese that’s mild but flavorful.
Freshly grated Parmesan: Adds a sharp, nutty layer that complements mozzarella’s creaminess.
Freshly chopped parsley: For garnish, adds freshness and a pop of color.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in season or what I’ve got on hand. Don’t be afraid to personalize this smashed Brussels sprouts with cheese recipe to suit your taste buds or dietary needs. It’s so versatile!

Spicy twist: Add red chili flakes or a drizzle of sriracha before baking—my family goes crazy for the kick!
Different cheeses: Swap mozzarella for goat cheese or cheddar for a more tangy or sharper flavor profile.
Herb variations: Try rosemary or sage instead of thyme for an earthier aroma I discovered one autumn—it’s delicious!
Vegan version: Use vegan cheese alternatives and nutritional yeast for the cheesy flavor without dairy.

How to Make Smashed Brussels Sprouts with Cheese Recipe

Step 1: Prep and Blanch for Tenderness

Get your oven preheated to 425°F and line a baking sheet with parchment paper (trust me, it helps with cleanup). Then, prepare a big ice bath to halt the cooking right after blanching. Boil a large pot of salted water and drop in your Brussels sprouts. Cook until they’re bright green and just tender—about 8 to 10 minutes. Don’t skip the ice bath here because it locks in that vibrant color and perfect texture. Once cooled, drain really well to avoid soggy sprouts later.

Step 2: Smash, Season, and Cheese ’Em Up

Place the drained Brussels sprouts on the baking sheet and toss them with olive oil, minced garlic, and thyme. Here’s a little trick I discovered: use the bottom of a sturdy glass or mason jar to smash each sprout gently but firmly into a flat patty. The more smashed they are, the crispier and cheesier they’ll get. Season each one with kosher salt and freshly ground black pepper, then pile on shredded mozzarella and sprinkle with Parmesan. It’s all about that melty, crispy, cheesy layer we’re after.

Step 3: Bake Until Golden and Crispy

Pop the baking sheet into the oven and bake for 20 to 25 minutes. You’re looking for cheesy tops that are bubbly and golden, and crisp bottoms on your Brussels sprouts. This is where patience pays off! When you pull them out, sprinkle on fresh parsley to brighten things up visually and flavor-wise. Serve warm and watch everyone scramble for seconds.

👨‍🍳

Pro Tips for Making Smashed Brussels Sprouts with Cheese Recipe

Don’t skip the ice bath: It keeps your sprouts vibrant and prevents overcooking in the oven.
Use a sturdy glass to smash: I found a heavy mason jar bottom works wonders for even smashing without squishing too much.
Dry sprouts well after blanching: Wet sprouts won’t crisp up properly, so pat them dry before roasting.
Don’t overcrowd the baking sheet: Give each sprout some space to crisp up instead of steaming.

How to Serve Smashed Brussels Sprouts with Cheese Recipe

The image shows a white baking tray filled with multiple small green Brussels sprouts that are topped with golden brown melted cheese, giving a bubbly and slightly crispy texture on the top layer. The Brussels sprouts are roasted, showing some charred edges and soft, slightly broken layers underneath the cheese layer. Scattered bright green fresh parsley leaves are sprinkled all over the sprouts. A metal spatula is placed on the tray lifting some Brussels sprouts. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Smashed Brussels Sprouts with Cheese, crispy Brussels sprouts recipe, cheesy Brussels sprouts, easy vegetable side dish, healthy Brussels sprouts recipe

Garnishes

I always finish these off with freshly chopped parsley for that fresh pop of green and subtle herbaceous note. Sometimes I add a tiny drizzle of balsamic glaze to contrast the cheesy richness. If you like a bit of heat, red pepper flakes tossed on right out of the oven add a nice kick.

Side Dishes

These sprouts pair beautifully with roasted chicken or grilled steak for dinner. They’re also fantastic alongside creamy mashed potatoes or a simple quinoa salad for a vegetarian meal. My family loves having them as a crunchy snack during movie nights too.

Creative Ways to Present

For special occasions, I’ve served these sprouts on a rustic wooden board with a variety of dipping sauces like garlic aioli or spicy mayo—it turns them into a show-stopping appetizer. You can also layer them on a platter with lemon wedges and fresh herbs for a vibrant, inviting presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. To keep them from turning soggy, I let the sprouts cool completely before sealing and always reheat them in the oven instead of the microwave.

Freezing

I don’t recommend freezing this recipe because the texture of the sprout and cheese tends to change, but if you have to, flash freeze the sprouts before baking and store in a freezer bag. Reheat directly from frozen in the oven, but expect a softer texture.

Reheating

To bring leftovers back to life, I pop them in a 375°F oven for about 10 minutes. This helps re-crisp the bottoms and re-melty the cheese without drying them out like the microwave does.

FAQs

Can I make this Smashed Brussels Sprouts with Cheese Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free since it uses just vegetables, cheese, and seasonings. Just be sure your Parmesan and other ingredients don’t have any added gluten-containing additives.
How do I prevent the Brussels sprouts from getting soggy?

The key is blanching just until tender and cooling rapidly in an ice bath, then drying them thoroughly before smashing and roasting. Also, avoid overcrowding the pan so the heat crisps the sprouts instead of steaming them.
What can I substitute for mozzarella and Parmesan?

You can swap mozzarella with fontina, gouda, or even cheddar for a different flavor. For Parmesan, Pecorino Romano or Asiago work beautifully. If dairy isn’t your thing, nutritional yeast can add a cheesy note.
Can I prepare this recipe ahead of time?

You can blanch and cool the Brussels sprouts in advance, then store them in the fridge for up to 24 hours before smashing, seasoning, and baking. This saves prep time on busy days.
What if I don’t have fresh thyme?

Dried thyme is an okay substitute—use about half the amount. Or try fresh rosemary or oregano for a slightly different but still delicious herbal note.

Final Thoughts

I absolutely love how this Smashed Brussels Sprouts with Cheese Recipe turns out every time I make it—and I think you will too. It’s a wonderful way to make Brussels sprouts approachable for even the pickiest eaters, with that perfect combo of crispy edges, gooey cheese, and fresh herbs. Whether it’s a weeknight dinner side or a party snack, it always brings smiles around my table. Give it a try and let me know how your family reacts—I’m betting they’ll go crazy for it just like mine do!