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5.0 from 18 votes

Smashed Brussels Sprouts with Parmesan Cheese

The best new low-carb side dish for the holidays is this Smashed Brussel Sprouts recipe. These keto veggies make a great addition to the table at Thanksgiving, Christmas, or anytime!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 173 kcal
Course: Side Dish , Lunch , Dinner
Cuisine: American

Ingredients

  • 2 lbs. Brussels sprouts ends trimmed
  • 4 tablespoons butter melted
  • 4 cloves garlic crushed
  • 1 teaspoon thyme fresh, finely chopped
  • 1 ¼ teaspoons salt to taste
  • ¼ teaspoon black pepper to taste
  • ½ cup Parmesan Cheese grated, divided

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Boil and Blanch the Brussels Sprouts: Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes. Once cooked, drain the sprouts and immerse them in an ice bath to stop the cooking process. Let them sit in the ice bath until they are cool to the touch. Remove the sprouts from the ice bath and dry them thoroughly.
  3. Smash the Sprouts: Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart. Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
  4. Coat with Butter and Parmesan: In a small bowl whisk together the butter, garlic, thyme, salt, and pepper. Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.
  5. Bake in Oven: Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
  6. Add more Cheese and Herbs: Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!

Notes

  • Ingredients: To make dairy-free and vegan Smashed Brussels sprouts use a vegan Parmesan cheese and either vegan buttery sticks or olive oil in place of the butter.
  • Storage: Keep leftover smashed sprouts in an airtight container in the refrigerator for up to 3 days. 
  • Freezing: Seal in a freezer-safe airtight container for up to 12 months. 

Nutrition Information

Calories 173kcal (9%) Carbohydrates 15g (5%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 27mg (9%) Sodium 640mg (27%) Potassium 604mg (17%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 1490IU (30%) Vitamin C 130mg (144%) Calcium 171mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 173

% Daily Value*

Calories 173kcal 9%
Carbohydrates 15g 5%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 640mg 27%
Potassium 604mg 13%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 1490IU 30%
Vitamin C 130mg 144%
Calcium 171mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.