Crispy Smashed Parmesan Brussels Sprouts with Hot Honey Tips, FAQ & printable recipe

Tips for success

For an even crispier texture, try pressing the sprouts a bit thinner—just be careful not to break them apart. You can also sprinkle a little extra parmesan on the air fryer basket itself; it will melt into a crispy frico that you can break into shards and scatter over the sprouts.

If you're making a larger batch, keep the cooked sprouts warm in a low oven (200°F/95°C) while you air-fry the remaining batches, but expect some loss of crunch.

To re-crisp leftovers, place them back in the air fryer at 375°F (190°C) for 2-3 minutes. This revives the crust without overcooking the sprouts.

If you're serving these as a party appetizer, set them out on a platter with extra hot honey on the side for guests to add more. The recipe is best enjoyed fresh, but these tricks help if you need to prepare ahead.

Variations

• Balsamic Glaze: Instead of hot honey, drizzle the finished sprouts with a balsamic reduction. The tangy sweetness pairs beautifully with the parmesan and charred edges. Use a store-bought glaze or simmer balsamic vinegar with a little honey until thickened.
• Spicy Sriracha: Mix a teaspoon of sriracha with honey for a different kind of heat. The garlicky, vinegary kick of sriracha adds complexity. Drizzle over the sprouts after air-frying for a spicy-sweet finish that's sure to please.
• Lemon Herb: Skip the hot honey and toss the cooked sprouts with fresh lemon zest, chopped parsley, and a squeeze of lemon juice. The bright, citrusy notes cut through the richness of the cheese and add a fresh, herbaceous flavor.
• Maple Mustard: Whisk together maple syrup and Dijon mustard for a sweet-tangy glaze. Brush it over the sprouts during the last 2 minutes of air-frying, or drizzle after cooking. The mustard's sharpness balances the maple's sweetness perfectly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 2-3 minutes to restore crispness.

Freezer

Not recommended—freezing will make the sprouts mushy and ruin the crispy crust.

Reheat

Reheat in the air fryer at 375°F (190°C) for 2-3 minutes, or in a 400°F (200°C) oven for 5 minutes. Avoid microwaving, which makes them soggy.

Store any leftover sprouts in an airtight container in the refrigerator for up to 3 days. They will lose some crispness but can be revived in the air fryer. Let them cool completely before refrigerating to avoid condensation, which makes them soggy. Reheat in the air fryer or oven to restore some crunch.

You can steam and smash the Brussels sprouts up to a day ahead. Keep them covered in the refrigerator, then toss with olive oil, garlic powder, and parmesan just before air-frying.

The hot honey should always be added after cooking. This makes the recipe easy to assemble for busy weeknights or holiday meals.

Serving ideas

Serve these crispy sprouts as a standout side dish alongside roasted chicken, steak, or salmon. They also make a fantastic appetizer for parties—place them on a platter with extra hot honey in a small bowl for dipping.

The sweet-heat combination pairs well with creamy dips like ranch or blue cheese, though they're delicious on their own.

For a complete meal, add them to grain bowls with quinoa, roasted vegetables, and a fried egg. They also shine as a topping for salads, adding crunch and savory flavor. If you're serving a crowd, double the recipe and cook in batches, keeping the first batch warm in a low oven while you finish the rest.

Frequently asked questions

Recipe card

Crispy Smashed Parmesan Brussels Sprouts with Hot Honey

Prep 10 minCook 14 minTotal 24 minServes 4

Ingredients

• 350 g Brussels sprouts, halved
• 15 ml olive oil
• 1 tsp garlic powder
• 80 g grated Parmigiano-Reggiano
• 2 tbsp hot honey, for drizzling

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

180

Protein

9 g

Carbohydrates

18 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.