Smashed Brussels Sprouts

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Smashed Brussels Sprouts are the perfect combination of crispy, golden edges and tender insides. This simple yet flavorful recipe takes roasted Brussels sprouts to the next level by smashing them flat to maximize their caramelized, crunchy surface. Seasoned with garlic, Parmesan, and olive oil, this dish is a delightful addition to any meal and will convert even the staunchest Brussels sprout skeptics.

Why You’ll Love This Recipe
This recipe is an absolute crowd-pleaser for its versatility and ease. You’ll love how the smashing technique transforms these humble veggies into crispy bites bursting with flavor. It’s a simple side dish that pairs beautifully with almost any main course, is gluten-free, and is easy to customize with your favorite seasonings or toppings. Plus, it’s a fantastic way to get more veggies onto your table!

Ingredients

• 1 pound Brussels sprouts, trimmed and washed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• Optional garnish: fresh parsley or a squeeze of lemon juice

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the Brussels Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil for 10 minutes, or until tender. Drain and let them cool slightly.
3. Smash the Sprouts: Place the boiled Brussels sprouts on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently press each sprout flat.
4. Season: Drizzle olive oil over the smashed sprouts. Sprinkle minced garlic, red pepper flakes, salt, and black pepper evenly over the top.
5. Bake: Roast in the preheated oven for 15 minutes. Remove from the oven, sprinkle with Parmesan cheese, and return to the oven for another 5-7 minutes, or until the cheese is melted and the edges are golden and crispy.
6. Serve: Transfer to a serving platter, garnish with parsley or a squeeze of lemon juice, and serve immediately.

Serving Suggestions

Smashed Brussels Sprouts are a versatile side dish that pairs wonderfully with roasted chicken, steak, or fish. For a vegetarian meal, serve them alongside a hearty grain bowl or a pasta dish.

Variations

• Spicy: Add more red pepper flakes or a drizzle of hot sauce before serving.
• Cheesy: Mix in shredded mozzarella or Gruyère with the Parmesan for extra cheesiness.
• Herbaceous: Sprinkle with fresh thyme or rosemary before roasting for an herby twist.
• Crispier: Use a convection oven setting for even crispier edges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Avoid microwaving, as it can make the sprouts soggy.

FAQ

1. Can I use frozen Brussels sprouts?
Yes, but the texture may differ slightly. Thaw and drain them well before boiling to remove excess moisture.

2. Can I make these ahead of time?
Absolutely! Boil and smash the Brussels sprouts in advance, then season and roast them just before serving.

3. What if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano, nutritional yeast for a dairy-free option, or even breadcrumbs for added crunch.