Smashed Crispy Brussels Sprouts with Hot Honey Step-by-step instructions

Before you start

Preheat the oven to 450°F (230°C) and position a rack in the upper third. Line a baking sheet with parchment paper or lightly oil it. Trim the Brussels sprouts by cutting off the stem end and removing any yellow or damaged outer leaves.

Bring a large pot of salted water to a boil. Have a bowl of ice water ready if you want to stop the cooking quickly, though draining and patting dry works fine. Measure out the olive oil, garlic powder, pecorino, hot honey, and hazelnuts before you start.

Instructions

Boil, smash, and season

1. 1Boil and smash the sprouts
   Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and cook for exactly 8 minutes, until they are just tender enough to smash but not falling apart. Drain thoroughly and pat dry with a clean kitchen towel or paper towels. Preheat the oven to 450°F (230°C). Lightly oil a baking sheet. Place a sprout on the sheet and press down firmly with the flat bottom of a heavy glass mason jar until it flattens into a 5mm disc.
   Look for The sprouts should flatten easily without crumbling; if they resist, boil for another minute or two.
   Tip Dry the sprouts well before smashing to help them crisp in the oven.
2. 2Season the smashed sprouts
   In a large bowl, toss the smashed sprouts with 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, and 40g grated pecorino cheese. Use your hands or a spatula to coat each disc evenly, making sure the cheese and oil reach the cut surfaces. Arrange them back on the baking sheet in a single layer, leaving a little space between each for air to circulate.
   Look for The sprouts should be well coated but not swimming in oil; the cheese will cling to the leaves.
   Tip For extra crisp edges, press the sprouts down again after tossing to ensure they are flat.

The sprouts should be bright green and just tender when pierced with a fork. After smashing, they should be flat, even discs about 5mm thick, with some leaves naturally separating. The pecorino and oil should coat them evenly, creating a paste-like layer. The baking sheet should have a single layer of sprouts with space between them. The kitchen will smell of garlic and cheese, and the sprouts should look glossy and well seasoned.

Roast until charred

3. 3Roast until charred and crispy
   Roast the sprouts in the preheated oven for 22 minutes, until the outer leaves are deeply charred and crisp like potato chips. The pecorino will melt and form a lacy, golden crust. Remove the baking sheet from the oven and let the sprouts cool for 2 minutes on the pan.
   Look for The edges should be dark brown and shatter when touched; the centers should be tender but not mushy.
   Tip If some sprouts are browning faster than others, rotate the pan halfway through.

After 22 minutes, the sprouts should be deeply browned, with charred, crispy edges and a golden, bubbly cheese crust. The leaves should be brittle and crackle when touched, while the centers remain tender.

The pan will look rustic, with some dark spots and caramelized bits. The aroma will be nutty and savory, with a hint of roasted garlic. If the edges aren’t charred enough, continue roasting for 2-3 minutes, checking frequently to avoid burning.

Finish and serve

4. 4Finish with hot honey and hazelnuts
   In a small saucepan, warm the 2 tablespoons hot honey over low heat until it is thin and pourable, about 1 minute. Drizzle the warm honey over the roasted sprouts, then sprinkle with the toasted hazelnuts. Serve immediately while the sprouts are still crackling and the honey is glossy.
   Look for The honey should glaze the crispy leaves, and the hazelnuts should add a crunchy contrast.
   Tip Warm the honey just until it flows; overheating can make it too thin.

The hot honey should be warm and thin, drizzling easily over the sprouts. As it hits the hot pan, it will sizzle and coat the crispy leaves. The hazelnuts should be evenly scattered, adding a crunchy texture. The final dish should look glossy, with streaks of honey and bits of cheese and nuts. The contrast of sweet, spicy, salty, and nutty should be balanced, and the sprouts should be served immediately so they stay crisp.

Common mistakes

One common mistake is under-boiling the sprouts, which makes them hard to smash and leaves them dense. Another is overcrowding the baking sheet, which traps steam and prevents crispiness.

Be sure to dry the sprouts thoroughly after boiling—any water left on the surface will inhibit browning. Also, don’t skip the pecorino; it adds essential salt and umami. If the honey is added too early, it will burn and become bitter, so always drizzle it on after roasting.

How to tell it’s done

The sprouts are done when the outer leaves are deeply charred and crisp, with some edges almost black. They should sound shattery when you tap them with a fork. The centers should be tender and easily pierced with a knife, but not mushy.

The pecorino should be melted and golden, with some browned spots. Let them cool for a minute or two on the pan—this allows the crust to set. The hot honey should be warmed just until it’s pourable, and the hazelnuts should be toasted and aromatic.