Smashed Brussels Sprouts
Crispy on the outside, tender in the middle, these smashed Brussels sprouts are the best way to enjoy everyone’s favorite tiny cabbages. Smashing the sprouts flat means more surface area for crisping up in the oven!
Servings: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and rinsed
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup grated or shredded Parmesan cheese (optional, for garnish)
- Red pepper flakes (optional, for added heat)
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat oven to 425°F. Bring a large pot of salted water to a boil over high heat.
- Trim Brussels sprouts and remove any discolored outer leaves. Rinse them under cold water.
- Add the Brussels sprouts to the boiling water; cook them for 8 minutes until they are tender but still bright green (add 1 or 2 minutes to the cooking time if your Brussels sprouts are very large).
- Drain Brussels sprouts and transfer them to a bowl of ice water to stop the cooking process and cool them down. Drain again and pat them dry. Any leaves that fall off while boiling can go on the sheet pan too.
- LIne a large sheet pan with parchment paper. Place each Brussels sprout on the sheet pan, stem side down for stability. Gently press each one down with the flat side of a large knife, glass jar, or a sturdy glass. You want to flatten them without completely destroying them. If you find they aren’t smashing easily, transfer to a bowl and microwave for 1 to 2 minutes, or return to boiling water for a couple of minutes, and then repeat the ice bath process.
- Arrange the smashed Brussels sprouts in a single layer. Drizzle olive oil over them, turning to coat, and season with salt, black pepper, and red pepper flakes if desired.
- Roast in the preheated oven for 15 minutes, or until they are golden brown and crispy around the edges.
- Flip Brussels sprouts over and sprinkle with Parmesan cheese. Return the pan to oven and bake for another 5 to 10 minutes or until cheese is melted and Brussels sprouts are golden brown.
- Remove the roasted smashed Brussels sprouts from the oven, transfer them to a serving platter, and drizzle with balsamic glaze, if desired.
Notes
- Nutrition information includes grated Parmesan cheese. It does not include any other garnishes.
- Make Ahead Idea: The Brussels sprouts can be trimmed, blanched and cooled ahead of time. Refrigerate them for up to 2 days before continuing with the recipe.
- Feel free to try other garnishes, syrups, hot honey, or seasonings. Refer to the post above for ideas.
Nutrition
Serving: 4oz. | Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 429mg | Potassium: 454mg | Fiber: 4g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 96mg | Calcium: 104mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.