If you’re looking for a new way to enjoy Brussels sprouts, this Easy Smashed Brussels Sprouts recipe is your perfect match! These crispy, golden bites are tender on the inside and beautifully crunchy on the outside. A simple mix of olive oil, garlic, and Parmesan cheese transforms humble sprouts into a side dish you’ll crave again and again.
Smashed Brussels Sprouts:
Perfect for weeknight dinners, holiday spreads, or even as a healthy snack, these smashed Brussels sprouts prove that vegetables can be both nutritious and delicious. With minimal effort and maximum flavor, this dish is sure to win over even the toughest veggie critics.
History :
Brussels sprouts have been grown since the 13th century, first cultivated near Brussels, Belgium—hence their name. They belong to the cabbage family and were once a winter staple in Europe. In modern cooking, chefs and home cooks alike have reimagined this once-misunderstood vegetable into a crispy, flavorful favorite. Techniques like roasting and smashing have elevated Brussels sprouts into a gourmet side dish that’s both trendy and timeless.
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Smashed Brussels Sprouts
Ingredients
- 1½ lbs fresh Brussels sprouts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Boil the Brussels Sprouts:Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 8–10 minutes until tender. Drain and let cool slightly.
- Preheat the Oven:Set the oven to 425°F (220°C) and line a baking sheet with parchment paper
- Smash the Sprouts:Place the boiled Brussels sprouts on the baking sheet. Use the bottom of a glass or measuring cup to gently flatten each sprout.
- Season and Roast:Drizzle with olive oil, sprinkle garlic, salt, and pepper evenly. Roast for 15–20 minutes or until the edges are crisp and golden.
- Add Cheese and Finish:Remove from the oven, sprinkle Parmesan on top, and bake for another 2–3 minutes until the cheese melts.
- Serve and Enjoy:Garnish with fresh parsley and serve hot as a side dish or snack.
Notes
- Use small or medium Brussels sprouts for even cooking.
- Don’t skip boiling—it ensures a soft, creamy interior.
- Use parchment paper to prevent sticking and easy cleanup.
- Adjust seasoning to taste; add lemon zest for brightness.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
Tips for Smashed Brussels Sprouts:
- For extra crispiness, broil for 1–2 minutes before serving.
- Add shredded mozzarella for a cheesy twist.
- Toss in balsamic glaze after baking for added flavor.
- Sprinkle crushed almonds or pecans for crunch.
- Pair with roasted chicken or steak for a complete meal.
FAQ’s for Smashed Brussels Sprouts:
Q1. Can I make Brussels sprouts in an air fryer?
Yes! Air fry at 400°F (200°C) for 10–12 minutes until crispy.
Q2. Can I use frozen Brussels sprouts?
You can, but fresh sprouts give a better texture and flavor.
Q3. How do I make them vegan?
Skip the Parmesan or use a vegan alternative.
Q4. What other seasonings can I use?
Try Italian herbs, smoked paprika, or everything bagel seasoning.
Q5. Can I prepare them ahead of time?
Yes, boil and smash them ahead; roast just before serving for best texture.
Conclusion:
Easy Smashed Brussels Sprouts take a simple vegetable and turn it into a crispy, cheesy masterpiece. With a tender center and golden edges, this side dish is both satisfying and healthy. Perfect for family dinners, holidays, or everyday meals, it’s proof that vegetables can be downright irresistible!