Smashed Brussels Sprouts

If you think you hate Brussels sprouts, this recipe might just convert you! The crispy caramelized edges pack in loads of flavor and the simple mix of seasonings is easy to customize to suit your tastes!

Course Side Dishes

Cuisine American

Keyword smashed brussels sprouts

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 93kcal

Author Karly Campbell

Ingredients

1 ½ pounds fresh Brussels sprouts
1 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
3 tablespoons grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Prepare a large bowl with ice water. Preheat oven to 425 degrees.
Wash and trim the ends off the Brussels sprouts. Add to the boiling water and simmer for 10 minutes or until fork tender.
Remove the Brussels sprouts to the ice bath for 2 minutes. Drain the Brussels sprouts and pat dry.
Arrange the Brussels sprouts on a baking sheet with space between each. Use a drinking glass or mason jar to flatten out the Brussels sprouts on the pan.
Drizzle with the oil and melted butter. Sprinkle with the salt, pepper, garlic powder, and smoked paprika. Stir well to coat.
Roast for 10 minutes and then flip the Brussels sprouts over. Sprinkle with Parmesan and continue roasting for 10 minutes more. Brussels sprouts are done when crispy.
Serve hot.

Notes

For crispier Brussels sprouts, smash them down very thin. For a tender center with crispy edges, lightly smash the Brussels sprouts.

Nutrition