I Don’t Like Brussels Sprouts, But This Recipe Changed My Mind!
If Brussels sprouts aren’t your favourite, this recipe is here to convert you! Crispy Parmesan Brussels Sprouts with thyme create a cheesy, savoury side dish that’s easy to make and absolutely irresistible. Whether you’re serving it as an appetiser, snack, or side, these golden bites will win over even the toughest critics. Scroll down or tap ‘Jump to Recipe’ to start cooking!
Just 3 Simple Ingredients, Full of Flavour
This recipe is all about simplicity, using just three ingredients to create a flavour-packed dish. Boil the Brussels sprouts until tender, smash them, and top with grated Parmesan and fresh thyme. Bake to golden perfection for a crispy, savoury treat!
Smashed Brussels Sprouts: Effortless and Quick to Make
Prepare the Brussels Sprouts
This is such an easy dish to make, even if you’re a beginner! Start by trimming the Brussels sprouts—just remove any loose leaves and cut off the tough ends. Drop them into a pot of salted boiling water and cook until tender. Once they’re done, transfer them straight into a bowl of ice water to stop the cooking process. This helps them retain their bright green colour and prevents them from overcooking. Drain the sprouts well and pat them dry with a paper towel.
Assemble and Bake
While the sprouts cool, line a baking tray with parchment paper. Take some grated Parmesan and form small piles on the tray—one for each Brussels sprout. Sprinkle each pile with a bit of fresh thyme.
Now, place one Brussels sprout on top of each Parmesan pile. Gently press down with the bottom of a glass, smashing them just enough to flatten them slightly, but still keeping their shape.
Next, sprinkle a bit of black pepper over the smashed sprouts, then gather the Parmesan around the sides and place it on top. If you have any leftover Parmesan, sprinkle it on top of the sprouts, and add a little more thyme for extra flavour.
Once they’re all ready, pop them into the oven and bake until the Parmesan turns golden and crispy around the edges. Keep an eye on them to make sure they don’t burn! When they’re done, take them out and let them cool slightly so the Parmesan can set.
Serve and Enjoy
Serve them warm with your favourite dipping sauce, like garlic aioli or spicy mayo. These little bites are perfect as a side dish, appetiser, or even a snack!
Versatile and Customisable
This recipe is highly adaptable. Swap Parmesan for a plant-based alternative to make it vegan, or add your own favourite herbs and spices to give it a personal twist. You can even experiment with different cheeses like Gruyère or Cheddar for a unique flavour profile.
Instagram Tutorial & More
Watch our step-by-step tutorial on Instagram for a quick visual guide! Loved this recipe? Don’t miss our other delicious recipes, like Salmon Bites or Loaded Crushed Potatoes.
Description
These Smashed Brussels Sprouts are a cheesy, flavour-packed side dish that’s both simple to prepare and incredibly satisfying. Tender Brussels sprouts are gently smashed onto piles of Parmesan and thyme, then baked until golden and crisp around the edges. Perfect for pairing with your favourite main course or serving as a snack with a dipping sauce, this recipe is a guaranteed crowd-pleaser.
Ingredients
Instructions
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Clean the Brussels sprouts by removing any loose leaves and cutting off the tough ends. Bring a pot of salted water to a boil and cook the sprouts for 8-10 minutes, or until tender. Once cooked, transfer them to ice-cold water to stop the cooking process, then drain. Preheat your oven to 200°C (fan). Line a baking tray with parchment paper. If your tray is small, you may need to bake in batches.
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Create small piles of grated Parmesan on the tray, one for each Brussels sprout. Sprinkle each pile with a bit of fresh thyme leaves. Place a Brussels sprout on top of each Parmesan pile and gently smash it using the bottom of a glass. Season with pepper. Gather the Parmesan around the smashed sprouts and place it on top. Add any remaining Parmesan and sprinkle with more thyme leaves.
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Bake for 15 minutes or until the Parmesan is melted and golden. Keep an eye on them to avoid burning. Allow the sprouts to cool slightly so the Parmesan sets, then carefully remove them from the baking tray. Serve with your favourite sauce and enjoy!
Equipment
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Servings: 4 ServingCalories:131.28kcalTotal Fat:6.48gSaturated Fat: 3.74gTrans Fat: 0gCholesterol:17mgSodium:314.05mgPotassium:322.29mgTotal Carbohydrate:7.75gDietary Fiber: 2.97gSugars: 1.69gProtein:11.55gVitamin A: 82.05IUVitamin C: 65.55mgCalcium: 329.34mgIron: 1.37mgVitamin D: 0.12IUVitamin E: 0.72IUVitamin K: 134.94mcgThiamin: 0.11mgRiboflavin: 0.15mgNiacin: 0.64mgVitamin B6: 0.19mgFolate: 48.37mcgVitamin B12: 0.3mcgPhosphorus: 226.57mgMagnesium: 29.43mgZinc: 1.01mg
Note
Even Cooking: Choose Brussels sprouts of similar size for even cooking.
Vegetarian or Vegan-Friendly: To make this recipe vegetarian or vegan-friendly, use a vegetarian Parmesan or a plant-based alternative. Nutritional yeast is also a great option for a savoury, cheesy flavour.
Dipping Sauces: Serve with a dipping sauce, like garlic aioli, tangy yoghurt dip, or my favourite—sriracha mayo—for an added kick.
Storing Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore their crispy texture.
