Cheesy Smashed Brussels Sprouts
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 12-15 Brussels sprouts
  • 1 Tbsp butter
  • ¼ tsp garlic powder
  • ½ cup chopped up leftover roast meat
  • ½ cup grated cheese (we like a combo of vintage cheddar and parmesan)
  1. Turn your oven on to the ideal cheese-melting-and-browning grill setting (I find this is so variable across so many ovens, and some only have one grill setting anyway - on or off!).
  2. Trim the stem end off the sprouts and peel away any bruised and battered outer leaves. Halve the smaller sprouts and quarter the larger ones.
  3. Heat the butter in a pan (on low-medium heat for cast iron, or medium for stainless steel), then add the Brussels sprouts and garlic powder. Cook, stirring occasionally, for approx. 5 minutes until the sprouts start to brown lightly.
  4. Take a stainless steel egg flipper and use the edge to smash (and partially cut) the sprouts in the pan. There is no rhyme or rhythm to this part - just don't smash them too much. Smashed, not chopped or mushed!
  5. Add the leftover roast meat and give it a quick stir, cooking for half a minute to warm the meat through.
  6. Sprinkle your grated cheese on top, and pop your pan in the oven under the grill until the cheese is bubbly and browned.
Recipe by Homemade, Healthy, Happy at