Smashed Parmesan Brussels Sprouts
Why haven’t I been making these for years?! The Brussels sprouts are crispy on the outside and melt-in-your mouth soft on the inside.
Ingredients
- 1 pound large Brussels sprouts, cleaned and trimmed*
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 to 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 425℉. Mist a large baking sheet with nonstick olive oil spray.
- Place Brussels sprouts in a large microwave-safe bowl with a splash of water (about 4 tablespoons), cover with a paper towel and microwave for 6 minutes. You need to ensure the sprouts are very soft and squishy; if they’re still too firm, microwave for a few additional minutes. Drain off all water and pat dry with a towel. The drier you can get them the better.
- Lay Brussels on prepared baking sheet, spread out in a single layer. Using the bottom of a wide, flat-bottomed mug (or using both palms, one on top of the other), “smash” each of them so they’re spread in a flat circle.
- Then, working with 1 sprout at time, wrap each in a layer of paper towels and press between both hands to make them even flatter as you remove the excess moisture. Place them back on the backing sheet, generously mist tops with olive oil spray and sprinkle on salt, garlic, pepper and Parmesan.
- Roast in oven about 20 minutes, then flip them over and roast an additional 5 minutes. Serve warm or room temperature.
Notes
*Be sure to slice off the tough root at the bottom of each sprout to allow for easy flattening.
Nutrition Information per serving
Calories: 60Carbohydrates: 11gProtein: 6gTotal Fat: 1g— Unsaturated Fat: 0g— Saturated Fat: 1gCholesterol: 5mgSodium: 220mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.