Smashed Brussel Sprouts
This CRISPY smashed brussel sprout recipe is my family's new love. Gorgeous green brussel sprouts are pre boiled then smashed and covered with seasonings and parmesan cheese. They get baked in until crispy and delicious! These are great as an appetizer or side dish for your meal. Dunk them in your favorite dip or enjoy all on their own.
Ingredients and Substitutions
- Brussels Sprouts: These vegetables are underrated and amazing but you could easily substitute broccoli or cauliflower.
- Olive Oil. Helps the sprouts become crispy and keeps them from burning. Be generous to make sure your sprouts caramelize but do not burn.
- Spices. This recipe uses onion powder, garlic powder, salt and pepper to give just the right amount of seasoning for the sprouts.
- Parmesan. A dusting of grated Parmesan cheese is the MVP for these Brussels sprouts turning them into an addictively tasty treat. If you’d like to make the recipe vegan, feel free to omit it or use nutritional yeast.
Smashed Brussels Sprouts are roasted with seasonings and cheese until crispy and delicious.
- 2 lb Brussel Sprouts (washed, trimmed and halved)
- 2 tbsp Olive oil
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 1/2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Parmesan cheese (finely grated)
Bring a pot of salted water to a boil.
Parboil the Brussels sprouts in the salted water for 5 minutes.
Drain and immediately move them to an ice bath.
Drain again and pat dry.
Place the Brussels sprouts on a baking sheet in a single layer and smash each one with the bottom of a glass.
Season with oil, spices and cheese.
Bake 425 degrees F for 15 minutes, then flip them over.
Add the cheese, and bake 5 to 10 more minutes. (For extra crispiness, broil the sprouts for 2 to 3 minutes. Don’t let them burn!)
Drizzle the sprouts with lemon juice, and dive in!