Smashed Brussels Sprouts with Parmesan

These delish roasted Smashed Brussels Sprouts with cheese will convince even those who claim to not care for brussels sprouts! The parmesan cheese and crispy edges make these a healthy, tasty treat. 

I cannot put into words how much Rob loves these Smashed Brussels Sprouts. We eat them all the time (although sometimes I wrap them in bacon).

I love them, too, but I’m pretty sure he’d choose these over just about anything.

Smashed Brussels Sprouts are similar to roasted brussels sprouts, the only difference is that you’ll “smash” them before roasting. This gives more surface area so they can have more of those crispy edges that make them so irresistible.

Of course, adding parmesan cheese doesn’t hurt anything, either.

HOW TO CLEAN BRUSSELS SPROUTS?

Before you start cooking your Smashed Brussels Sprouts, you’ll want to clean them first. You can either rinse them in a colander or gently swish them in a bowl of cold water. Any outer leaves that look wilted can be removed as well. You’ll slice the ends of the stem off, too, although if my sprouts are on the smaller side I find that it’s not necessary.

HOW TO MAKE SMASHED BRUSSELS SPROUTS?

Unlike roasted brussels sprouts, smashed brussels sprouts need a little time in some boiling water. This will soften them enough so they can be easily smashed. If they’re on the smaller side, about 10 minutes should do it, and I’ll add a couple more if they don’t seem soft enough.

Once they’re soft enough, drain them well in a colander, then take care to pat them so they’re very dry. You’re going to roast them now, and water is not your friend when it comes to roasting and achieving a crispy texture. Once dry, put them on a sheet pan. They’ll be a gorgeous green color from their hot tub bath!

This is where we turn them into smashed brussels sprouts. Press down gently on each one until its “smashed” to your liking. This is about how much I smash each one, but you can do more or less depending on your preference. Give them another patting with a paper towel at this point to make sure you get as much liquid from them as possible.

Now you’ll drizzle them with some extra-virgin olive oil (or avocado oil) and toss them with the parmesan. Into the oven they go for 20-30 minutes until they’re charred and crispy!

Serve your Smashed Brussels Sprouts on the side with just about anything. I like a good ribeye and a quick salad, but choose your favorite main course and you’ll have a fantastic complete meal worth repeating. You can also make these with purple brussels sprouts for a really pretty presentation!

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Smashed Brussels Sprouts with Parmesan

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These delish roasted Smashed Brussels Sprouts with cheese will turn even those who claim to not care for brussels sprouts! The parmesan cheese and crispy edges make these a healthy, tasty treat. 

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Ingredients

• 24 oz brussels sprouts, , cleaned and trimmed
• 1-2 tbsp extra-virgin olive oil, (or avocado oil)
• 1 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup grated parmesan cheese

Instructions

1. Preheat oven to 425F.
2. Cook brussels sprouts in a large pot of boiling water for 10 minutes or until tender. Drain well and take care to pat them very dry.
3. Place on a sheet pan and gently "smash" each one. Drizzle with oil and sprinkle with parmesan, then gently toss to coat them evenly. 
4. Roast for approximately 20 minutes or so, until they're charred to your liking. Enjoy immediately or at room temperature.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 919mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 9g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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