How to make Roasted and Smashed Parmesan Brussels Sprouts
Pre-heat oven at 425 and place a sheet of Parchment Paper on a large sheet pan.
Add bright green Brussels Sprouts to a large stock pot and cover with water.
Heat stock pot on medium high until water begins boiling.
Boil Brussels Sprouts for 10 minutes or until they are fork tender.
Drain water and rinse Brussels Sprouts with cold water.
Add cooled brussels sprouts to a mixing bowl and add olive oil, garlic powder, salt and red pepper flakes.
Mix well (spatula works great) to evenly coat and using tongs, place brussels sprouts onto the baking sheet.
With the bottom of a glass, gently smash each Brussel sprout until it's about 1/2" thick.
Season with cracked black pepper.
Bake smashed Brussels Sprouts for 15 minutes in the oven.
Flip over each one (spatula or tongs work well) and sprinkle each individual sprout with grated Parmesan cheese.
Bake for an additional 15 minutes and serve hot, crispy, and cheesy.
This type of Brussels Sprout also goes great with a sprinkle of cooked bacon at the end prior to serving.
A version of this recipe is also floating around on social media (TikTok and Instagram) but has been around a long time with food bloggers. Most of the recipes are very similar and only vary slightly in seasoning.