Description
Crispy and flavorful smashed Parmesan Brussels sprouts, perfect as a savory side dish. This recipe involves boiling the sprouts to tenderize, then smashing and baking them with olive oil, Parmesan cheese, garlic powder, and salt for a deliciously crispy finish.
Ingredients
Ingredients
- 1 pound fresh brussels sprouts
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it's hot and ready when your Brussels sprouts are prepared for baking.
- Prepare Brussels sprouts: Trim the bottom stems of each Brussels sprout and peel away the first layer of leaves to remove dirt and any brown or wilted outer leaves.
- Boil sprouts: Add the trimmed Brussels sprouts to a pot of boiling water and cook for 8 to 10 minutes, or until they are tender when pierced with a fork.
- Drain and dry: Drain the sprouts thoroughly and pat them dry with a paper towel to remove excess moisture; this helps them crisp up better in the oven.
- Smash sprouts: Arrange the dried Brussels sprouts in a single layer on a baking sheet lined with parchment paper, leaving space between each. Use a potato masher or fork to gently smash each sprout, flattening them slightly.
- Add oil and seasoning: Drizzle the smashed Brussels sprouts evenly with the olive oil. Then sprinkle the Parmesan cheese, salt, and garlic powder over the tops.
- Bake until crispy: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the Brussels sprouts are crispy and golden to your liking.
Notes
- Make sure to dry the Brussels sprouts thoroughly before baking to achieve maximum crispiness.
- You can substitute Parmesan with nutritional yeast for a vegan alternative, but note that this will change the diet category.
- Adjust the garlic powder and salt to taste if you prefer a milder or more intense flavor.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Be careful when smashing the sprouts to avoid breaking them into too small pieces; a gentle smash maintains a nice texture.
