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Smashed Brussel Sprouts

Perfectly roasted tender and flavorful Brussel Sprouts get a generous sprinkling of irresistably crispy parmesan cheese.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • parchment paper

Method
 

  1. Preheat the oven to 425 degrees F (218 degrees C).
  2. 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.
  3. While the sprouts are boiling, mix together the parmesan, garlic powder, smoked paprika, and cayenne pepper - set aside. 
  4. In a large bowl, toss the sprouts with a generous drizzle of olive oil (around 2 Tablespoons) until well covered in the oil.
  5. 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.
  6. Using the bottom of a small glass press down on the sprouts to smash them flat. Sprinkle with a few pinches of kosher salt.
  7. 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.

Notes

adapted from: https://www.wholesomeyum.com/smashed-brussels-sprouts/
Note: I like to use pre-prepared bags of Brussel Sprouts because they're already cleaned and trimmed. Saves time - win/win!