Smashed Brussels Sprouts
These smashed Brussels sprouts are crispy on the outside, tender in the middle, and packed with delicious savory flavor. They're an easy way to turn an ordinary veggie into a crowd pleasing side dish that pairs perfectly with weeknight dinners and holiday meals alike.
Servings: 4
Calories: 136kcal
Ingredients
- 1 lb brussels sprouts washed & trimmed
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- pinch black pepper
- 1/4 cup shredded Parmesan cheese
- 1 tbsp lemon juice
Instructions
- Add the sprouts to a large pot then fill with water just until they're covered. Bring to a boil and boil for 8-10 minutes, just until soft.1 lb brussels sprouts
- Scoop the sprouts out with a slotted spoon and immediately transfer them to a bowl filled with ice water and soak for 3-5 minutes.
- Drain the sprouts well then transfer them to paper towels and pat dry, very dry. Transfer them to a mixing bowl.
- Add the oil, salt, red pepper, and black pepper. Toss to evenly coat. Add the cheese and lemon juice, then gently toss again just until evenly combined.2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp crushed red pepper flakes, pinch black pepper, 1/4 cup shredded Parmesan cheese, 1 tbsp lemon juice
- Transfer the sprouts to a parchment paper lined rimmed baking sheet and spread them out in a single layer.
- Using the bottom of a mason jar, gently press down on each one to squish/flatten.
- Bake at 425° for 25-30 minutes.
- Serve warm and enjoy!
Notes
- Choose Brussels sprouts that are about the same size as each other so they cook evenly.
- Make sure to cut off any tough ends and get rid of any loose or damaged outer leaves before you cook the sprouts.
- Dry them very well so they crisp up nicely. If there's any extra moisture left on the sprouts when you put them in the oven, they won't get crispy.
- Don't smash them too thin. You want to press down on each sprout firmly enough to flatten the sprouts but you want them to remain intact.
- They need to be in a single layer, not overlapping or touching so they get crispy.
Nutrition
Calories: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 421mg | Potassium: 453mg | Fiber: 4g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 98mg | Calcium: 123mg | Iron: 2mg