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Description
This recipe shows you how to make crispy smashed Brussels sprouts with garlic and Parmesan cheese. They are first blanched, then smashed and roasted until golden brown and crispy.
Ingredients
Scale
- 1.5 lbs Brussels sprouts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the Brussels sprouts. Trim the ends and remove any loose outer leaves.
- Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, until tender-crisp.
- Drain the Brussels sprouts and pat them dry.
- Arrange the blanched Brussels sprouts on the baking sheet, leaving space between each.
- Using the bottom of a glass or a potato masher, smash each Brussels sprout flat.
- In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.
- Drizzle the olive oil mixture over the smashed Brussels sprouts. Toss gently to coat.
- Sprinkle the grated Parmesan cheese over the sprouts.
- Bake for 20-25 minutes, or until golden brown and crispy. Flip halfway through baking.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
- Patting the Brussels sprouts dry after blanching is important for crispiness.
- Do not smash the Brussels sprouts too hard; they should stay in one piece.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg