Smashed Oven Roasted Brussels Sprouts with Bacon and Parmesan
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These oven-roasted bacon parmesan brussels sprouts are smashed prior to roasting to optimize the crisp potential while maintaining a super tender creamy center. The perfect holiday Brussels sprout recipe that you will make over and over again!
If you love Brussels Sprouts you should try this Brussels Sprout and Blue Cheese Flatbread Recipe and these INCREDIBLE Mushroom Brussels Sprouts Vegan Enchiladas.
I am not generous of spirit when it comes to Brussels Sprouts. Roasting a big batch of sprouts always results in me standing over the hot sheet pan and snagging the outer layer of crispy leaves before I serve the less superior Brussels sprouts to the family. This is a privilege reserved exclusively for the one who cooks the sprouts 🙂
No more! If you too love the crispiest bits then you have to try this smashed method. “Smashed” means increasing the surface area and the crisp potential. If Brussels sprouts are not already one of your favorite vegetables this is a great way to get to know this side dish.
I dare say this is the best Brussels sprouts recipe I have ever made and I’m unsure I will ever go back to any other cooking method!
Why You’ll Love This Recipe
This delicious Brussels Sprouts recipe is the perfect Holiday side dish made with easy-to-find ingredients. Once you try the crispy smashed Brussels sprouts cooking method you will never want to cook them another way again! Brussels are first boiled in salted water for several minutes until tender and then smashed using a heavy mug or glass, and roasted until perfectly crispy with lots of garlic. The Brussels are then topped with melty, salty parmesan cheese, crisp bacon, and finished with a squeeze of lemon juice for that perfect acidic balance!
Let’s Get Cooking!
Ingredients & Substitutions
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
Brussels Sprouts – Fresh Brussels sprouts are what you want in this recipe. If you can find Brussels Sprouts on a stalk go for it, these will always be the freshest option. Brussels sprouts are a highly nutritious vegetable packed with potent antioxidants, fiber, and vitamin C and K.
Crispy Bacon – I am a fan of Butcher Box bacon, which is a no sugar high-quality bacon, but use whatever bacon you like. Just make sure you fry it up super crisp! If you are a vegetarian and would like to make this a vegetarian dish try my eggplant bacon for a fun twist!
Parmesan Cheese – The good stuff, Parmigianno Regianno, this recipe is made with a handful of simple ingredients which means that every ingredient should be super high quality! You could substitute Pecorino Romano. The Brussels are showered with a generous portion of parmesan for the final salty umami bite. If you are dairy -free you can omit the cheese.
Garlic – I love the addition of garlic in this dish for a hit of pungent spicy goodness. Fresh garlic is a must.
Lemon – A squeeze of fresh lemon at the end elevates this dish to flavor perfection
Tools You Will Need
- Cutting board
- Good knife
- Large pot
- Spider skimmer or colander/strainer
- Large sheet pan
How to Make
I borrowed this method from the “smashed” roasted potato recipes. Essentially you are flattening the sprouts to create more surface area for a crispier end product. It’s quite simple but requires a bit more effort than simply throwing sprouts on a sheet pan and popping in the oven, but I promise the end result is worth it!
Full instructions are in the recipe card below.
STEP ONE:
Prepare the Brussels sprouts by trimming the tail end off the sprouts. Over high heat, parboil in a large pot of salted water 6-8 minutes or until a knife can be easily inserted into a sprout.
STEP TWO:
Remove Brussels from boiling water and immerse in an ice water bath to stop cooking
STEP THREE:
Dry Brussels sprouts on a clean kitchen towel
STEP FOUR: SMASHING!
Using the back of a glass or heavy bottom mug press down on each sprout to flatten.
STEP FIVE:
Roast in a 425° oven with lots of garlic until browned and crispy on the edges
STEP SIX:
Top with crispy bacon and grated parmesan cheese, return to the oven for 5 more minutes
STEP SEVEN:
Serve with a squeeze of lemon juice
Recipe Tips and Variations
Once you master the “smash method” for Brussels sprouts the variation potential is endless. Here are some ideas on how you can add flavor to Brussels sprouts:
- Add a touch of sweetness – drizzle on a bit of maple syrup in the last few minutes of cooking for a sweet and spicy maple bacon Brussels
- Tang – Drizzle a little balsamic vinegar on the sprouts before roasting for a sweet and tangy variation
- Herbaceous – Toss in a bunch of fresh herbs like rosemary, sage, and thyme
Prep Ahead and Storage
The best holiday recipes are the recipes that can be prepared in advance, even a few steps in advance saves you on “game day”
- TO PREP AHEAD: Up to 2 days in advance trim the Brussels sprouts, parboil, and drain. Day of smash and roast.
- TO STORE: Place smashed Brussels sprouts in an airtight container and store in the refrigerator for up to 4 days
- FREEZING is not recommended.
- TO REHEAT: Gently reheat the sprouts on a baking sheet in a 350° oven until warmed through
FAQ
Smash them! Seriously though this method produces a creamy juicy center. Parboiling is the trick here to get the center of the sprout ready for roasting without drying out.
I am asked this question all. the. time. Yes, Brussels are definitely keto-friendly although they contain about 8 grams of carbohydrates per serving and about 4.6 net grams per serving (hello fiber!). So depending on your carbohydrate threshold, you will need to adjust portion size.
Dietary Modifications
This recipe is naturally gluten-free and keto-friendly
- Vegetarian- Try using my eggplant bacon recipe in place of bacon.
- Vegan – Replace bacon with eggplant bacon and eliminate the cheese
- Low Fodmap – Eliminate the garlic
- Whole 30/Paleo – Eliminate the cheese
MORE SIDE DISH RECIPES YOU WILL LOVE:
For more tasty vegetarian dishes, check out my Thanksgiving recipes, fall recipes, Gluten-Free Thanksgiving Side Dishes and November recipes roundups!
I can’t wait for you to try this Smashed Crispy Brussels Sprouts with Bacon and Parmesan Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Smashed Brussels Sprouts with Bacon and Parmesan
Ingredients
- 2 lbs whole Brussels sprouts ends trimmed
- 6 slices thick cut bacon
- 5 cloves garlic thick slices
- 2 tbsp kosher salt divided
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely grated parmesan
- 1 small lemon juiced
Instructions
- Preheat oven to 425°
- Prepare Brussels sprouts by trimming the ends.
- Bring a large pot of water to boil, add 1.5 tbsp of salt, once the water begins to boil prepare an ice bath (a large bowl of cold water with ice cubes)
- Add Brussels sprouts to the boiling salted water and cook until the sprouts are tender 6-8 mintues. Drain the Brussels sprouts and immediately plunge into an ice bath to stop the cooking process. Let cool for one minute and then place the Brussels on a clean dish towel and lightly pat dry.
- While Brussels are boiling prepare the bacon. Cut 6 slices of bacon into slices and add to a hot cast iron pan. Cook for 5-6 minutes stirring constantly until super crispy. Remove with a slotted spoon and reserve on a paper towel. Reserve the bacon fat.
- Tranfser the Brussels sprouts to a large baking pan or large cast iron skillet (you can use the same skillet you cooked the bacon in). Using a heavy bottomed glass or mug, gently but firmly press on each sprout to flatten to about 1/2 inch or so thick.
- Drizzle the smashed Brussel sprouts with 2 tbsp of reserved bacon fat, 1/2 tbsp sea salt and 1/4 tsp black pepper. Arrange in single layer on baking sheet or cast-iron pan and roast in oven for 15 minutes. Remove from the oven and carefully flip over. Top with parmesan cheese and reserved bacon, return the sprouts to the oven, continue cooking for another 5-10 minutes or until the sprouts are crisp on the outside and the cheese is melty and golden.
- If you'd like the sprouts crispier transfer the pan to the upper rack and turn the oven to broil. Allow to broil for 2-3 minutes watching carefully so the Brussels don't burn.
- Remove from the oven and drizzle with lemon juice. Serve immediately.
Notes
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free and keto-friendly- Vegetarian- Try using my eggplant bacon recipe in place of bacon.
- Vegan – Replace bacon with eggplant bacon and eliminate the cheese
- Low Fodmap – Eliminate the garlic
- Whole 30/Paleo – Eliminate the cheese
MAKE AHEAD AND STORAGE TIPS
- TO MAKE AHEAD: Trim your Brussels sprouts up to 2 days in advance and store in the refrigerator.
- TO STORE: Place smashed Brussels sprouts in an airtight container and store in the refrigerator for up to 4 days
- TO REHEAT: Gently reheat the sprouts on a baking sheet in a 350° oven until warmed through
- TO FREEZE: I don’t recommend freezing this recipe
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
