Parmesan Smashed Brussels Sprouts with Hot Honey.
We love these smashed brussels sprouts! Roasted with parmesan and garlic butter, they are crisp and golden and drizzled in hot honey. A delish side dish!
Another side for your Thanksgiving feast!
These parmesan smashed brussels sprouts are so crisp, delicious and buttery made with parmesan cheese, garlic and drizzled with hot honey.
It’s like a little brussels explosion bite and I am here for it.
Brussels sometimes make their way to my Thanksgiving table. It depends on the year! I never use them to replace a traditional side, otherwise my family will riot. But I will make them if I have the time. Usually, I go with my brussels sprouts gratin because it is truly heaven in a dish.
These are such a fun spin on sprouts though! It’s no secret how much we love crispy smashed potatoes. They are Eddie’s favorite side dish of all time – he requests them often. I have so many varieties, from classic, chipotle bacon blue, buffalo wing, french onion, pesto, cheddar chipotle – the list goes on.
So I knew that smashing a potato was fabulous… it had to work with a brussels sprout too!
It’s not quite as simple as the potato, though it is sort of similar. You want to par boil the brussels until they are tender, otherwise they won’t smash at all. And I mean, not at all. It will be impossible to smash them!
Each batch of these will differ based on the brussels size, so it’s very very important that you get in that boiling pot with a fork and make sure they are tender enough. The thing is, you also don’t want to overboil them. So we have to strike a balance here!
Once they are tender enough to smash, I like to toss them with a garlic butter parmesan mix. This is key for getting all the flavor into those tiny little leaves. You want the cheese and the garlic layered in the sprout leaves so when you smash it, there is flavor EVERYWHERE.
Yep.
Once you have them tossed in flavor and smashed on the pan, the sprouts go in for another roast. This is where they turn a not-so-pretty shade of brown. But much like my brussels sprouts fritters, they still taste fantastic.
They get super golden, crunchy and the edges are perfectly crisp and delicious. They are amazing on their own but also wonderful dipped in an aioli. I don’t even want to tell you that my kids dipped them in ketchup.
They are also excellent with mashed potatoes and gravy. Just sayin’!
And now you can have crispy smashed brussels for dinner tonight.
Parmesan Smashed Brussels Sprouts with Hot Honey
Parmesan Smashed Brussels Sprouts with Hot Honey
Ingredients
- 1 pound brussels sprouts, stems removed
- kosher salt and pepper
- 3 tablespoons melted butter
- 4 garlic cloves, minced
- ⅓ cup parmesan cheese. plus more for sprinkling
- olive oil, for drizzling
- hot honey, for drizzling
Instructions
- Preheat the oven to 425 degrees F.
- Remove the stems of the brussels sprouts and the firm outer leaves. Make sure to leave them intact - in a full round sprout.
- Bring a pot of salted water to a boil. Add the brussels sprouts. Cook for 6 to 8 minutes, or until the brussels are fork tender. Make sure you can pierce them! You don’t want to overcook them so keep an eye on them. Depending on the size, they may need longer until they are tender.
- Drain the pot and run the brussels under cold water to stop them from cooking. Place the sprouts on a towel to absorb excess liquid and dry them for about 10 minutes.
- In that 10 minutes, melt the butter and add the garlic to it.
- Place the sprouts in a bowl. Pour the garlic butter over them and toss well. Toss in the parmesan cheese.
- Drizzle some olive oil on a baking sheet. Place the sprouts on the sheet and use the bottom of a glass to smash them.
- Roast for 20 to 25 minutes, until the brussels are crisp and golden brown. Remove from the oven and sprinkle with more parmesan cheese. Drizzle with hot honey.
- Serve!
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