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Smashed Brussels Sprouts with Parmesan and Garlic 1

Smashed Brussels Sprouts with Parmesan and Garlic

These misunderstood vegetables transform completely when smashed, seasoned, and roasted to crispy perfection. Smashed Brussels Sprouts with Parmesan and Garlic are easy roasted appetizers or side dishes that combine nutrient-dense vegetables with savory cheese and aromatic garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American, Vegetarian
Servings 4 servings
Calories 175 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Glass or Measuring Cup (for smashing)

Ingredients
  

  • 1 pound fresh Brussels sprouts trimmed
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced (about 1 tablespoon)
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • fresh parsley chopped, for garnish

Instructions
 

  • Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Rinse thoroughly under cold water.
  • Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for 8-10 minutes until they're just fork-tender.
  • Preheat your oven to 425°F (220°C). Drain the Brussels sprouts thoroughly and pat them dry with paper towels.
  • Transfer the sprouts to a parchment-lined baking sheet, spacing them about 2 inches apart. Using the bottom of a glass or measuring cup, gently press down on each sprout until it's flattened to about 1/2-inch thickness.
  • In a small bowl, combine olive oil and minced garlic. Brush or drizzle this mixture over the smashed sprouts. Sprinkle with salt, pepper, and red pepper flakes if using.
  • Place the baking sheet in the preheated oven and roast for 20-25 minutes, until the edges become golden brown and crispy.
  • Remove the baking sheet from the oven, sprinkle the Parmesan cheese evenly over the Brussels sprouts, and return to the oven for an additional 3-5 minutes until the cheese is melted and lightly golden.
  • Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley. Serve immediately.

Notes

For maximum crispiness, make sure your sprouts are completely dry before smashing and ensure they have plenty of space on the baking sheet.
For a dairy-free version, replace Parmesan with nutritional yeast.
Score an "X" in the bottom of larger sprouts before boiling to ensure they cook evenly throughout.

Nutrition

Calories: 175kcalCarbohydrates: 12gProtein: 8gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 390mgFiber: 5gSugar: 3gVitamin C: 124mg
Keyword Brussels Sprouts, Smashed Brussels Sprouts, Parmesan, Garlic, Roasted Vegetables
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