Name: Smashed Brussels Sprouts with Cheesy Topping 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

Jump to Recipe· 4.7 from 126 reviews

If you love Brussels sprouts but want to enjoy them in a fun, crispy way that’ll have everyone asking for seconds, you’ve got to try my Smashed Brussels Sprouts with Cheesy Topping Recipe. It’s the kind of dish that takes ordinary Brussels sprouts and transforms them into crispy, cheesy little patties that are an absolute crowd-pleaser. I promise, once you make these, you’ll wonder why you ever cooked Brussels sprouts any other way.

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Why You’ll Love This Recipe

Crispy and Cheesy Magic: The smashing technique creates a perfect crispy base, while the cheesy topping adds gooey, rich flavor.
Simple Yet Impressive: With just a handful of ingredients, you get a dish that looks and tastes gourmet without the fuss.
Perfect Crowd-Pleaser: My family begs for this every holiday and weeknight dinner alike — it’s that good.
Flexible and Customizable: You can easily swap cheeses or herbs to match your pantry and preferences.

Smashed Brussels Sprouts with Cheesy Topping Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Smashed Brussels Sprouts with Cheesy Topping Recipe is in the simplicity of the ingredients — they come together beautifully, bringing out the best in Brussels sprouts. Make sure to pick fresh, firm sprouts with tight leaves for the best texture, and don’t skip the olive oil—it’s key for that golden, crispy crust!

Smashed Brussels Sprouts with Cheesy Topping Recipe - Ingredients

Brussels sprouts: Choose bright green, firm sprouts to ensure they crisp up well and taste fresh.
Extra-virgin olive oil: I love using a good quality oil to get that rich flavor and help with browning.
Garlic: Freshly minced adds that punch of aroma and depth; avoid pre-minced if possible.
Fresh thyme: Adds an earthy, aromatic note; fresh is always better than dried here.
Kosher salt: Essential for seasoning and bringing out the natural flavors.
Freshly ground black pepper: Adds a mild heat and complexity.
Shredded mozzarella: Melts beautifully, creating that stretchy cheesy topping everyone loves.
Freshly grated Parmesan: Adds a sharp, nutty flavor that balances the mozzarella.
Fresh parsley: For garnish, it adds a pop of color and fresh brightness.

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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 like to mix things up with this recipe depending on the season or what’s in my fridge. Once you’ve nailed the basic version, you’ll find it fun to experiment with different cheeses and herbs to make this dish your own.

Cheddar Cheese Swap: I tried sharp cheddar once and loved the tang it added—just swap out mozzarella for cheddar for a punchier cheesy flavor.
Spicy Kick: Sometimes, I sprinkle a little red pepper flakes on top before baking for a subtle heat that wakes up the dish.
Herb Variations: Rosemary or sage can replace thyme for a different herbal aroma that pairs nicely with the cheese.
Vegan Option: Use vegan cheese alternatives and a drizzle of nutritional yeast for cheesiness without the dairy.

How to Make Smashed Brussels Sprouts with Cheesy Topping Recipe

Step 1: Prep and Blanch Your Brussels Sprouts

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper. While the oven heats, bring a big pot of salted water to a boil. Add the Brussels sprouts and let them cook until they’re bright green and super tender—about 8 to 10 minutes. I like to set a timer so I don’t overcook them because you want them tender but still able to hold together when smashed. Once done, pop the sprouts straight into an ice bath to stop the cooking and set that beautiful color.

Step 2: Smash, Season, and Top

Drain the sprouts well and transfer them to your baking sheet. Drizzle with olive oil, scatter the minced garlic and fresh thyme over them, then toss gently so each sprout is nicely coated. Now the fun part: using the bottom of a small glass or mason jar, press down on each sprout until it flattens into a little patty—don’t be shy with the pressure! Season each smashed sprout with a good pinch of kosher salt and freshly ground black pepper, then shower them with shredded mozzarella and grated Parmesan. This is where that amazing cheesy crust begins to form.

Step 3: Bake Until Crispy and Melty

Pop the baking sheet in the oven and bake for 20 to 25 minutes, keeping an eye on the cheese melting and turning golden. The bottoms should get delightfully crispy without burning. If your oven tends to run hot, check earlier to avoid any charred bits. When done, take them out and let cool for a couple of minutes before garnishing.

Step 4: Garnish and Serve

Sprinkle freshly chopped parsley on top for a burst of color and fresh herbal notes. Serve warm and watch how quickly they disappear from the plate—I always have to make extra because my family can’t get enough of these cheesy, crispy bites!

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Pro Tips for Making Smashed Brussels Sprouts with Cheesy Topping Recipe

Don’t Skip the Ice Bath: This stops the cooking instantly and keeps your sprouts bright green, preventing dull, mushy results.
Use a Heavy Glass for Smashed Sprouts: A mason jar or sturdy glass ensures you get that nice flat surface without crushing the sprouts to bits.
Even Coating is Key: Toss your sprouts well with oil, garlic, and herbs so each bite is flavorful, not just the tops.
Watch the Cheese Closely: Oven temperatures vary, so check frequently toward the end to avoid burnt cheese and achieve perfect golden tops.

How to Serve Smashed Brussels Sprouts with Cheesy Topping Recipe

Smashed Brussels Sprouts with Cheesy Topping Recipe - Serving

Garnishes

I always finish these with freshly chopped parsley for a fresh herbal lift and a pop of color—makes the dish feel bright and vibrant. Sometimes, I add a squeeze of fresh lemon juice or a sprinkle of chili flakes for an extra zing. You’ll find these simple touches really elevate the flavor.

Side Dishes

This Smashed Brussels Sprouts with Cheesy Topping Recipe pairs beautifully with roasted chicken or grilled steak, but it’s equally awesome alongside a hearty pasta or a creamy risotto. For a vegetarian meal, try these with a grain bowl or alongside roasted root vegetables.

Creative Ways to Present

If I’m serving these at a dinner party, I like to arrange them artistically on a large platter layered with extra cheese and fresh herbs. For a fun appetizer twist, serve with a side of garlic aioli or a tangy mustard dip—they become party favorites and people love digging in with their fingers.

Make Ahead and Storage

Storing Leftovers

Your leftovers can cool completely, then store in an airtight container in the refrigerator for up to 3 days. When I do this, I make sure to place parchment paper between layers to prevent sticking and sogginess.

Freezing

I don’t usually freeze these because I prefer the crispy texture fresh, but if you want to prep ahead, you can flash freeze them on a sheet tray, then transfer to a freezer bag. They won’t be quite as crispy after thawing, but reheating in a hot oven or air fryer helps bring back some crunch.

Reheating

Reheat leftovers in a 400°F oven for about 8-10 minutes or pop them in an air fryer for a few minutes to revive that crispy outside. Microwave makes them soft quickly, so avoid it if you can because you want to keep that delicious crunch intact!

FAQs

Can I make Smashed Brussels Sprouts with Cheesy Topping Recipe ahead of time?

Absolutely! You can blanch and smash the Brussels sprouts a day ahead and keep them in the fridge, then add the cheese and bake just before serving for fresh, crispy results.
What if I don’t have fresh thyme?

Fresh thyme adds wonderful flavor, but dried thyme can work in a pinch—use about half the amount since dried herbs are more concentrated. Or feel free to substitute with rosemary or sage.
How do I get the sprouts crispy without burning the cheese?

Keep an eye on the oven towards the end of baking. You can tent with foil if the cheese starts browning too fast, or move the pan to a lower rack to protect the topping while allowing bottoms to crisp.
Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best for this recipe because they hold their shape better after blanching and smashing. Frozen sprouts tend to get mushy and won’t crisp up as nicely, so I recommend fresh.

Final Thoughts

This Smashed Brussels Sprouts with Cheesy Topping Recipe is one of those dishes I never get tired of making. It’s easy, satisfying, and turns a humble vegetable into something downright addictive. Whether you’re cooking for your family or want an impressive side for guests, give this a try—you’ll be so glad you did. Trust me, once you taste those crispy edges and gooey cheese, Brussels sprouts will have a whole new place on your dinner table.