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

Before you start

Prepare the Brussels sprouts by trimming the ends and halving them lengthwise. Set up a steamer basket over a pot of boiling water. Have a heavy glass or jar ready for smashing, and line a baking sheet with parchment paper.

Grate the Parmigiano-Reggiano if using a block. Measure out the olive oil, garlic powder, and hot honey so everything is within reach. Preheat the air fryer to 400°F (200°C) before you start cooking.

Instructions

Steam and Smash

1. 1Steam and smash
   Place the halved Brussels sprouts in a steamer basket over boiling water. Cover and steam for 5 minutes until just tender and bright green. Transfer to a parchment-lined baking sheet or cutting board. Use a heavy glass or the bottom of a jar to smash each sprout flat, keeping the halves intact as much as possible.
   Look for The sprouts should be tender enough to flatten easily but not falling apart.
   Tip Smash gently to keep the leaves attached; you want flat patties, not mush.
2. 2Season and top
   Drizzle the smashed sprouts with olive oil and sprinkle with garlic powder. Toss gently to coat. Pile the grated Parmigiano-Reggiano onto each sprout, pressing lightly so it adheres. Make sure the cheese covers the tops generously.
   Look for The cheese should form a thick, even layer over each sprout.
   Tip For extra crispiness, sprinkle a little more cheese around the edges.

After steaming, the sprouts should be bright green and just fork-tender. When you press them with a glass, they should flatten into thick patties without crumbling. The edges may crack slightly, which is fine—those nooks will crisp up beautifully. The aroma is fresh and vegetal, with a hint of sweetness. Before moving on, ensure all sprouts are evenly smashed and seasoned.

Air-Fry to Crisp

3. 3Air-fry until crispy
   Preheat the air fryer to 400°F (200°C). Arrange the coated sprouts in a single layer in the air fryer basket. Cook for 9 minutes, or until the edges are charred and the parmesan has melted into a golden lace. Work in batches if needed to avoid overcrowding.
   Look for The cheese should be bubbling and deeply golden, and the leaves crispy to the touch.
   Tip Check at 8 minutes; air fryers vary. For extra crunch, add 1-2 more minutes.

Halfway through, the kitchen will smell of toasted cheese and caramelized vegetables. The parmesan will start to bubble and turn golden, while the sprout edges begin to char.

By the end, the cheese should be deeply browned and crisp, and the leaves should look shattery. The texture should be crunchy when nudged with a spatula. If some spots are still pale, give them another minute.

Drizzle and Serve

4. 4Drizzle and serve
   Transfer the crispy sprouts to a serving plate. Drizzle generously with hot honey while still warm. Serve immediately, as the crunch is best right after cooking.
   Look for The honey should glaze the crispy cheese and sprouts.
   Tip For a more intense kick, add an extra drizzle of honey before serving.

The final dish glistens with hot honey, which seeps into the crispy cheese and sprouts. The contrast of golden brown and sticky glaze is inviting. The aroma is sweet, spicy, and savory all at once. Serve immediately to preserve the crunch—waiting too long will soften the crust. The honey should be drizzled just before serving, not earlier, to keep the crispiness intact.

Common mistakes

One common mistake is overcrowding the air fryer basket, which traps steam and prevents crisping. Work in batches if necessary, giving each sprout room to brown. Another pitfall is smashing the sprouts too forcefully, causing them to fall apart; use a gentle, even press.

Skipping the steaming step can lead to undercooked centers, while over-steaming makes them mushy. Finally, don't skimp on the parmesan—it's what creates that irresistible crust.

How to tell it’s done

The Brussels sprouts are done when the edges are deeply charred and the parmesan has melted into a crispy, golden lace. The leaves should be shatteringly crisp, and the centers should be tender but not mushy.

If you insert a knife into a sprout, it should meet little resistance. Because there are no raw proteins in this recipe, no internal temperature check is needed. Serve immediately for the best crunch.