Smashed Crispy Brussels Sprouts with Hot Honey

These smashed Brussels sprouts are the side dish that steals the show. Boiled until just tender, flattened into thin discs, and roasted at high heat, they develop lacy, chip-like edges that shatter with every bite.

A shower of salty pecorino melts into the leaves, while a final drizzle of hot honey brings a sweet, spicy kick. Toasted hazelnuts add a nutty crunch. It’s a texture party that makes vegetables genuinely crave-worthy—even for those who usually pass on greens.

Brussels sprouts get a bad rap when they’re soggy or bitter. This recipe fixes that by smashing them flat and roasting them hard, so every leaf crisps up like a potato chip. The boiling step ensures the centers are tender, while the high oven temperature creates deep char and a crackling exterior.

A blanket of pecorino cheese adds savory depth, and hot honey finishes the dish with a sweet heat that balances the bitterness of the sprouts. This is a side dish that stands on its own, perfect for weeknight dinners or holiday feasts.

Ingredients

Why this recipe works

Boiling the sprouts before smashing is the key to their texture. It softens the dense leaves just enough that they flatten easily without shattering, and it ensures the centers cook through before the outsides get too dark. The 8-minute boil is precise: too short and they resist smashing, too long and they turn mushy. Once boiled and dried, the sprouts are pressed into thin discs, maximizing surface area for caramelization and crispiness.

Roasting at 450°F (230°C) is what creates those lacy, charred edges. The high heat drives out moisture quickly, allowing the outer leaves to turn brittle and golden while the interior stays tender.

The pecorino melts and browns, forming a savory crust that clings to every nook and cranny. The hot honey is added at the very end so it stays glossy and doesn’t burn, and the hazelnuts provide a contrasting crunch that makes each bite interesting.

Notes and substitutions

Pecorino is a salty, hard sheep’s milk cheese that adds a sharp, savory punch. If unavailable, Parmesan is a fine substitute, though it’s slightly less salty. For a dairy-free version, use 2 tablespoons nutritional yeast in place of the cheese.

Hot honey can be store-bought or made by steeping honey with red pepper flakes. Toasted hazelnuts are available in most supermarkets, but you can toast raw hazelnuts in a dry skillet until fragrant, then rub off the skins and chop.

You’ll need a heavy glass mason jar or any flat-bottomed glass to smash the sprouts. A sturdy drinking glass works too. Make sure the sprouts are dried thoroughly after boiling, as excess moisture will prevent crispiness. The baking sheet should be lightly oiled to prevent sticking. For the crispiest results, don’t overcrowd the pan—give each sprout a little breathing room so the hot air can circulate.

• pecorino: Parmesan or another hard, salty cheese works well. For a dairy-free version, use 2 tablespoons nutritional yeast.
• hot honey: Mix 2 tablespoons regular honey with 1/2 teaspoon red pepper flakes and warm gently.
• hazelnuts: Use toasted almonds, walnuts, or pepitas for a different crunch.

Equipment

• Large pot for boiling
• Baking sheet
• Heavy glass mason jar or flat-bottomed glass
• Mixing bowl
• Small saucepan for warming honey