Smashed Brussel Sprouts

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 235kcal

Author Bintu Hardy

Equipment

Ingredients

1 ½ pound (675g) Brussels sprouts cleaned and trimmed
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon oregano or dried basil
1 cup (119g) Parmesan cheese grated

Instructions

Preheat the oven to 425 degrees F / 220 degrees C.
Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for about 10 minutes until tender.
Drain the Brussels sprouts in a colander and place them in cold ice water to halt the cooking process.
Drain again then pat dry with paper towels to remove excess water.
Transfer the sprouts to a large bowl and season with oil, salt, pepper, garlic powder, dried herbs and ¾ cup of Parmesan cheese. Toss to coat well.
Spread the Brussels sprouts on a baking tray and gently smash each of them with the help of a fork or a small glass.
Roast for 25 minutes until crispy. Remove and sprinkle the remaining Parmesan cheese on top.

Video

Notes

Look for firm, bright green Brussels sprouts without any signs of wilting or browning. Fresh sprouts will yield the best texture and flavor.
Brussels sprouts with an even size will roast consistently and have a uniform texture. For larger brussel spouts, you may wish to cut them in half.
Remove any loose or damaged leaves and trim the stem ends.
Parboiling the Brussels sprouts softens them and allows for easier smashing. Be careful not to overcook; they should be tender but not mushy.
Before smashing, be sure to drain and dry the Brussels sprouts thoroughly. Wet sprouts will not crisp up.
To smash, gently press down on each parboiled sprout using a flat surface like a fork or the bottom of a glass.
If a lot of water comes out of the sprouts when smashing, dry them again with paper towels.
Don't skimp on seasoning and toss to coat them well.
Preheating the roasting pan will help to achieve a crispy exterior right from the start.
Arrange the smashed Brussels sprouts with some space between them on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispiness.
About halfway through the roasting time, gently flip the Brussels sprouts to ensure even browning on both sides.
Keep an eye on the Brussels sprouts as they roast to prevent them from burning. Cooking times can vary based on the size of the sprouts and the oven's performance.
For the best texture and flavor, serve the Smashed Brussels Sprouts right after
Storage - keep in an airtight container inside the fridge for 5 days.
There are 5 Blue Plan SmartPoints in one serving of this.

Nutrition