Smashed Brussels Sprouts
These Smashed Brussels Sprouts are crisp, golden, and full of savory flavor, making them an easy vegetable side dish with tender centers, crispy edges, and a simple seasoning blend.
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Servings: 4
Ingredients
- 1 lb Brussels sprouts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/3 c Parmesan cheese finely shredded, optional, plus more for topping if desired
- 2 1/2 tsp sea salt divided
- 1/8 tsp cayenne pepper
Instructions
Preheat the oven.
- Preheat the oven to 425°F.
Boil the Brussels sprouts.
- Bring a pot of salted water to a boil using 2 teaspoons of the sea salt. Add the Brussels sprouts and cook for approximately 10 minutes, or until they are bright green and fork-tender.
Drain and dry the sprouts.
- Drain the Brussels sprouts in a colander and pat them dry thoroughly with paper towels.
Prepare the seasoning mixture.
- In a mixing bowl, combine the olive oil, garlic powder, Parmesan cheese, cayenne pepper, and the remaining 1/2 teaspoon of sea salt.
Coat the Brussels sprouts.
- Add the cooked Brussels sprouts to the bowl and toss gently until evenly coated.
Arrange on the baking sheet.
- Place the Brussels sprouts in a single layer on a large baking sheet.
Smash the sprouts.
- Using the bottom of a mason jar or another flat-bottomed object, gently press each Brussels sprout down until flattened.
Add additional topping if desired.
- Sprinkle with extra Parmesan cheese, if using.
Roast the Brussels sprouts.
- Roast for approximately 30 minutes, or until the bottoms and edges are golden brown and crisp.
Serve.
- Remove from the oven and serve immediately while warm.
Notes
This recipe for Smashed Brussels Sprouts is generally gluten free as written. To keep it safely gluten free, confirm that the Parmesan cheese, garlic powder, cayenne pepper, and any additional seasonings used are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements.