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Cheesy Smashed Roasted Brussels Sprouts

Author: Lisa Kerhin


  • 1 lb. Brussels sprouts
  • 1 tbsp olive oil
  • 1 - 2 cloves of garlic minced
  • 1/2 tsp dried thyme or use 1 tsp fresh thyme
  • Salt and pepper to taste
  • ½ cup shredded mozzarella
  • 2 – 3 tbsp grated Parmesan cheese


  • Preheat oven to 425 degrees . Either line a large baking sheet with parchment paper or spray with non-stick spray.
  • Fill a large bowl with ice and cold water, set aside.
  • Bring a large pot of water to a boil. Add Brussels sprouts and cook until bright green and very tender, about 10 minutes. Drain Brussels sprouts and immediately submerge them into the ice bath to cool for a couple of minutes. This will stop the cooking process. Then, drain the vegetable from the cold water. Gently pat dry to removed excess water.
  • On prepared baking sheet, toss Brussels sprouts with garlic, salt and pepper, and thyme. Then drizzle olive oil over Brussels sprouts.
  • Using the flat bottom of a small glass, press down on the Brussels sprouts to smash them into a flat patty.
  • Sprinkle mozzarella and Parmesan cheeses on top of each Brussels sprout.
  • Bake in oven until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.