I used to be that person who politely pushed Brussels sprouts to the side of the plate. You know the type. I claimed I liked them, but deep down, I feared the soggy, sulfur-smelling trauma of my childhood dinners. Then one random Tuesday, armed with an air fryer and a mild craving for something crunchy, I smashed a batch of Brussels sprouts and—no exaggeration—everything changed.
These smashed air fryer Brussels sprouts with Parmesan became my go-to “I swear this is a vegetable” side dish. They’re crispy on the edges, tender in the middle, salty, cheesy, and just dramatic enough to steal attention from the main course. IMO, this is how Brussels sprouts were always meant to be eaten.
If you’ve ever wondered how food bloggers magically turn veggies into crave food… yeah, this is one of those recipes.
Why Smashed Brussels Sprouts Just Hit Different
Regular roasted Brussels sprouts are fine. Respectable. Dependable.
But smashed Brussels sprouts? They bring personality.
When I smash them, I create more surface area, and more surface area equals more crisp. The air fryer then swoops in like a hero and delivers that deep golden crunch without drowning everything in oil. Ever wondered why restaurant Brussels sprouts taste better than homemade? This is why.
What makes this version special?
- Ultra-crispy edges without deep frying
- Nutty, salty Parmesan that melts into every crack
- Quick cook time because, honestly, who waits 45 minutes for a side dish?
- A method that works even if you’re “not great at cooking” (been there)
FYI, this recipe singlehandedly converted my veggie-hating brother. I still bring that up at family dinners 🙂
The Air Fryer I Swear By (And Actually Use)
I’ve tested this recipe in a couple of air fryers, and consistency matters. The one that never lets me down is the COSORI Air Fryer 6-Qt. It heats evenly, fits a full pound of Brussels sprouts, and doesn’t randomly burn one side while leaving the other pale and sad.
You can check it out here if you’re curious:
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I also rely heavily on Kirkland Extra Virgin Olive Oil because the flavor stays clean at high heat:
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And yes, Microplane Classic Zester Grater matters more than you think. Freshly grated Parmesan melts better and tastes sharper. Pre-shredded just doesn’t compete.
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Ingredients That Actually Matter (And Why)
Let’s keep this honest—this recipe works because every ingredient pulls its weight.
You’ll need:
- Fresh Brussels sprouts – Small to medium ones work best. Big ones refuse to cooperate when smashed.
- Olive oil – Enough to coat, not drown.
- Garlic powder – Even distribution beats fresh garlic here.
- Salt & black pepper – Don’t under-season. Please.
- Parmesan cheese – Freshly grated. I beg you.
- Optional extras – Red pepper flakes, lemon zest, or balsamic glaze.
Ever notice how simple recipes leave zero room for mistakes? This is one of them.
How I Make Smashed Air Fryer Brussels Sprouts (Step by Step)
Step 1: Parboil First (Yes, It Matters)
I boil the Brussels sprouts in heavily salted water for 10–12 minutes until fork-tender. This ensures the inside stays creamy while the outside crisps later.
Drain them well. Steam is the enemy of crisp.
Step 2: Smash Like You Mean It
I line them on parchment and use the bottom of a glass to gently smash them flat. Not obliterated—just enough to crack them open.
This is weirdly therapeutic. Just saying.
Step 3: Season Aggressively
I brush both sides with olive oil and sprinkle:
- Salt
- Black pepper
- Garlic powder
Don’t be shy. Ever eaten bland Brussels sprouts? Yeah… let’s not repeat that.
Step 4: Air Fry to Crispy Perfection
I air fry at 400°F for 12–15 minutes, flipping once halfway. Every air fryer behaves slightly differently, so keep an eye on them the first time.
Step 5: Parmesan Moment
I pull them out, shower them with fresh Parmesan, then air fry for 2–3 more minutes until the cheese melts and browns.
This is the moment I always “accidentally” eat three straight from the basket.
Pro Tips I Learned the Hard Way
Don’t Skip These
- Dry the sprouts completely after boiling
- Space them out—crowding kills crisp
- Use parchment with holes, not foil
- Add Parmesan at the end, not the beginning
Want Them Extra Crispy?
- Spray lightly with avocado oil before the final cook
- Let them rest 2 minutes after air frying (they crisp as they cool)
Ever wondered why some air fryer recipes feel underwhelming? Usually, it’s moisture or overcrowding. Fix those two things and you’re golden.
Flavor Variations I Rotate Through
I make this recipe constantly, so I switch it up depending on my mood.
Spicy Kick
- Red pepper flakes
- Smoked paprika
Lemon Parmesan
- Lemon zest after cooking
- Fresh cracked pepper
Balsamic Finish
- Drizzle balsamic glaze after cooking
Each version keeps the base intact while making it feel brand new. Lazy genius? Maybe.
What to Serve With These
These smashed Brussels sprouts play well with almost everything:
- Roast chicken
- Steak
- Salmon
- Holiday spreads
- Or straight from the air fryer while standing in the kitchen (no judgment)
They even work as a party appetizer. I’ve watched people hover around the basket like seagulls.
Common Mistakes (Please Avoid These)
- Using frozen Brussels sprouts
- Skipping the boil step
- Adding cheese too early
- Under-seasoning
- Overcrowding the air fryer
If your sprouts come out limp, it’s not you—it’s one of these steps.
Why This Recipe Always Wins
I’ve tried dozens of Brussels sprouts recipes, and this one sticks because it:
- Uses simple ingredients
- Delivers consistent crisp
- Works for weeknights and holidays
- Converts skeptics (the ultimate flex)
Honestly, this dish shows up more often than my actual main courses.
Ingredients
Method
- Boil Brussels sprouts in salted water for 10–12 minutes until fork-tender. Drain and dry completely.
- Place sprouts on parchment paper and gently smash with a glass.
- Brush both sides with olive oil and season with salt, pepper, and garlic powder.
- Air fry at 400°F for 12–15 minutes, flipping halfway.
- Sprinkle Parmesan on top and air fry for 2–3 more minutes until melted and golden.
- Serve hot.
Notes
- Dry Brussels sprouts thoroughly before smashing
- Add cheese only at the end for best texture
- Don’t overcrowd the air fryer basket
- Taste and adjust salt before serving
Final Thoughts (Before You Go Smash Some Sprouts)
If you’ve been searching for a Brussels sprouts recipe that doesn’t feel like a chore or punishment, this is it. These smashed air fryer Brussels sprouts with Parmesan feel indulgent, cook fast, and disappear even faster.
So tell me—are you team extra Parmesan or team “add more lemon”? Either way, you win.