Crispy Smashed Brussels Sprouts with Parmesan
Smashed Brussels sprouts are a great way to embrace Brussels sprouts. Tossed with parmesan, garlic, and salt, they're crispy, tender, and delicious!
Servings: 4
Calories: 140kcal
Ingredients
- 1 pound Brussels sprouts (450g)
- 2 tablespoons olive oil
- 2 ½ tablespoons parmesan cheese, divided, plus more for serving (15g)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- lemon wedges to serve
Instructions
- Preheat oven to 450 degrees Farenheit or 230 degrees Celsius.
- Rinse sprouts and drain in colander.
- Trim sprouts by cutting off end of each one, and peeling any outer leaves that are dirty or very bruised. They should come off easily after you have cut off the bottom.
- Place the cleaned and trimmed sprouts in a large microwave-safe bowl. Add a splash or two of water and cover with plastic wrap. Poke a few holes in the wrap and steam for 2 minutes.
- Give it a toss or a stir, and steam for another 2 minutes. Total time will depend on size of sprouts—if you have very small sprouts, start with only 3 minutes total. If you have large sprouts, you may need to add 30 seconds to cook time. They will be bright green when done and just barely tender. Err on the side of not being tender enough, as overcooked Brussels sprouts are not very appetizing.
- Drain sprouts and pour onto a clean kitchen towel. Dry very well with the towel, and put into a bowl.
- Add olive oil, 1 tablespoon parmesan cheese, garlic power, and salt, and toss.
- Then lay the sprouts out in one layer on a parchment paper-lined baking sheet.
- Using a sturdy jar or glass, press down on each sprout and flatten.
- Put sheet pan into the oven and bake for 10 minutes.
- Add remaining 1 ½ tablespoons of parmesan cheese, and bake for another 5 minutes, until Brussels sprouts are browned and crispy.
- Remove from oven.
- Let cool slightly but serve hot, with extra parmesan cheese and lemon wedges.
Notes
If some of the sprouts are a bit undercooked and don’t flatten much, that’s fine. Undercooked is better than overcooked. They will still crisp up nicely in the oven.
Make-Ahead: Because this is a two-step recipe, you can definitely get a head start if you want to make it in advance. You can clean, trim, and steam the Brussels sprouts. When they are finished steaming, pour into a colander and run cold water over them so that they don’t continue to cook. Pat dry with a kitchen towel and put in the refrigerator until you’re ready to finish the recipe. You can also prep the grated Parmesan and spice mixture in advance. You may need to add a minute or two to the cooking time if your sprouts are just out of the fridge.
Storage: Cooked sprouts will last 3-4 days in the refrigerator, but the texture won't be the same after refrigeration. They are really best eaten the day you make them.
Nutrition
Calories: 140kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 406mg | Fiber: 1g | Sugar: 1g
