Happy Spring, my friends!! This time of year is a very necessary breath of fresh air (literally and figuratively!)….especially this year with so many heavy things weighing on my heart with the pandemic, world events, etc. I hope however this post finds you, you are healthy and happy and know that you are loved!
Speaking of love, I have found my new favorite way to enjoy Brussel Spouts and it’s with this new Smashed Brussel Sprouts recipe!! I’d love to say this is that holy grail, magic recipe that will make your entire family change their minds and start loving Brussel Sprouts, but no such luck in my family haha! I think you either love or hate Brussel Sprouts no matter how they’re prepared, and if you fall into the hate bucket sorry to tell you that you’re wrong…haha just kidding ;)
For those who are still reading, you will absolutely adore this recipe. And I’ll tell you exactly why. Repeat after me: CRUNCHY. CHEESE. Mmmmm, that’s right. The crispy bits of parmesan in this recipe send it over the edge! Make this recipe for a quick brunch side dish or a main course for a midweek lunch – it’s so easy and so satisfying!
Ingredients
How to make it
Preheat the oven to 425 degrees F (218 degrees C).
Add 2 teaspoons of kosher salt to a large pot of water. Bring water to a boil, then add the Brussel Sprouts. Boil for 10 minutes, until bright green and tender. While the sprouts are boiling, mix together the parmesan, garlic powder, smoked paprika, and cayenne pepper – set aside.
Drain the sprouts and lay them on a clean kitchen towel, patting them dry as much as possible.
In a large bowl, toss the sprouts with a generous drizzle of olive oil (around 2 Tablespoons) until well covered in the oil.
Arrange the sprouts in a single layer on a baking sheet lined with parchment paper. Don’t crowd the sprouts, making sure they’re in a single layer not overlapping each other.
Using the bottom of a small glass press down on the sprouts to smash them flat. Sprinkle with a few pinches of kosher salt.
Put the sprouts in the oven and roast for 10 minutes. Flip them over carefully, then cover each one with your cheese mixture. Roast for another 5-7 minutes until the cheese is sizzling and crispy.
Smashed Brussel Sprouts
Equipment
- parchment paper
Ingredients
- 10-12 oz Brussels sprouts trimmed
- Kosher salt
- Olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon Cayenne pepper
- 3 Tablespoons Parmesan cheese grated
Instructions
- Preheat the oven to 425 degrees F (218 degrees C).
- Add 2 teaspoons of kosher salt to a large pot of water. Bring water to a boil, then add the Brussel Sprouts. Boil for 10 minutes, until bright green and tender. Drain the sprouts and lay them on a clean kitchen towel, patting them dry as much as possible.
- While the sprouts are boiling, mix together the parmesan, garlic powder, smoked paprika, and cayenne pepper - set aside.
- In a large bowl, toss the sprouts with a generous drizzle of olive oil (around 2 Tablespoons) until well covered in the oil.
- Arrange the sprouts in a single layer on a baking sheet lined with parchment paper. Don't crowd the sprouts, making sure they're in a single layer not overlapping each other.
- Using the bottom of a small glass press down on the sprouts to smash them flat. Sprinkle with a few pinches of kosher salt.
- Put the sprouts in the oven and roast for 10 minutes. Flip them over carefully, then cover each one with your cheese mixture. Roast for another 5-7 minutes until the cheese is sizzling and crispy.