Did you know that “smashing” your vegetables is a thing? It’s a great way to turn an ordinary roasted vegetable into a super crispy, and flavorful bite of goodness. A while back, I created a recipe for Crispy Roasted Smashed Red Potatoes. Believe me, they too, are incredible. However, since the Hubby is still following the keto plan, I needed a recipe for something other than potatoes. Of course, I have seen so many variations of Smashed Brussels Sprouts, on social media. This is my version. So, if you love Brussels sprouts, and even if you do not, give this a go.
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HOW TO MAKE THE BEST CRISPY SMASHED BRUSSELS SPROUTS
Just to be clear, this recipe is more about technique, rather than ingredient amounts. In addition, it’s going to require a bit of patience. Once the Brussels sprouts have been steamed, the smashing begins. You will notice that a few of them want to kind of scatter on the pan and not hold together. No worries. Just tidy them up a bit to form a unified piece. Once the cheese starts to melt, all will come together, just beautifully.
How do you smash? The bottom of a glass will work fine. I actually gave the Brussels sprouts a good whack with the flat end of a meat tenderizer.
As for steaming, I placed mine in a pot of salted boiling water and gently boiled until the Brussels sprouts were tender. Steam in bag will also work. Honestly, I am not sure about using frozen. I suppose they would work. However, I would be a bit concerned about the moisture level. If you try this recipe with frozen Brussels sprouts, let me know.
Be sure to cut the ends off of the Brussels sprouts prior to steaming. Just be careful not to cut too much. Yes, a few of the outer leaves will fall off naturally. Throw these in the pot. You can gather up a bunch of the loose leaves to form another round on the baking pan.
Also, feel free to use whatever kind of cheese you want. Freshly shredded Parmesan cheese brought a bit of saltiness and nuttiness to this dish. Asiago and/or Romano are great alternatives. Or, use a combination of cheeses. Honestly, I may even try shredded mozzarella next go round. They longer they cool, the crispier these Smashed Brussels Sprouts will become!
WHAT TO SERVE WITH CRISPY SMASHED BRUSSELS SPROUTS
Crispy Smashed Brussels Sprouts will really compliment any meal. Alternatively, you can enjoy them as an appetizer or meal with a lovely dipping sauce. I am certain a side of homemade ranch or Sriracha mayo would be perfect. If you are looking to keep the meal low-carb and keto friendly, serve these beauties up with my Easy Chicken and Mushrooms, Cheesy Broccoli Stuffed Chicken, or my Citrus Honey Glazed Salmon. ENJOY!Print
SMASHED BRUSSELS SPROUTS
- Total Time: 50 minutes
- Yield: 4 servings 1x
Looking for a new way to enjoy Brussels sprouts. My recipe for Crispy Smashed Brussels Sprouts will satisfy. Super easy to prepare and they make the perfect snack, or side dish.
- 1 pound fresh Brussels sprouts, ends trimmed
- kosher salt for water
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper (optional)
- 1 Cup freshly shredded Parmesan cheese
- 4 to 5 pats of butter
- Bring a pot of water to a boil. Salt.
- Heat oven to 425°.
- Cut the ends off of the sprouts and place in the boiling water until they are fork tender. Drain.
- In a bowl, combine the olive oil, kosher salt, black pepper, garlic powder, paprika and crushed red pepper. Toss in the sprouts and fully coat.
- Line a baking pan with parchment paper.
- Place the steam sprouts onto the pan. Smash each with the bottom of a glass or flat surface.
- Drizzle each with any of the remaining oil mixture.
- Bake for 15 minutes.
- Flip. Top each with a bit of the Parmesan cheese. Place the butter pats around the pan.
- Back into the oven for about 10 minutes, or until the sprouts are crispy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Keywords: smashed Brussels sprouts recipe, how to make smashed Brussels sprouts, keto friendly side dish,
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