Smashed Brussels Sprouts
Smashed and Roasted Brussels sprouts smothered in Parmesan and sheet pan baked, is an easy and simple Brussels Sprouts Side Dish.
Servings: 1 pound of Brussels Sprouts
Calories: 177kcal
Ingredients
Smashed Brussels Sprouts Ingredients
- 1 lb fresh brussels sprouts
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons grated parmesan cheese
- pepper
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1 | Calories: 177kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 340mg | Fiber: 3g | Sugar: 2g