Chefs Pantry

Crispy, Mustard-Smothered, Smashed, Parmesan Brussels Sprouts Recipe


  • 1-2 LBS Brussels sprouts, trimmed and cleaned.
  • ¼ cup mustard, Dijon, country style, or a combination are nice
  • ¼ cup extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  •  3 TBS parmesan, finely ground
  • ½ cup parmesan, finely grated



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  1. In a steamer basket over boiling water, steam Brussels sprouts until they are tender. Depending on the size, this will take 12-20 minutes. When they are cooked through, lay them out on a large baking sheet and let them cool, and let the steam evaporate so they are dry to the touch.
  2. Meanwhile, preheat your oven to 425*. In a medium bowl, whisk together the mustard and olive oil until smooth. Add garlic powder, oregano and ground parmesan.
  3. In a separate bowl, have ready the grated parmesan.  
  4. Take a heavy glass jar and firmly smash down each Brussels sprout until it is about ¼-½ “ thick.
  5. Dredge and smother each individual smashed Brussels sprout through the mustard mixture and then encrust in grated parmesan.
  6. Evenly arrange the dressed Brussels sprouts on a baking sheet. TIP: For optimal crispness, avoid using parchment paper or foil.  It is direct contact with the baking sheet that achieves the best texture.
  7. Bake for 18-22 min, flipping half way through or until cheese has melted and crisped.
  8. Pull from oven and run a spatula under each Brussels sprout and allow to cool for 4 minutes before serving at optimal crispness.

Watch below to make this recipe step-by-step with Anna!

Anna's serving up a few new dishes inspired by St. Patrick's Day, sure to bring the luck of the Irish well beyond the holiday.
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