To crush to smashed Brussels sprouts, you must to first boil them. (Just like potatoes mashed!) Make sure you pat them dry after you’ve mashed them so that they can crisp when baked. Don’t skimp in the amount of cheese.
2 lbs. Brussels sprouts
2 tablespoons. extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon. freshly chopped thyme
Freshly crushed black pepper
1 c. shredded mozzarella
1/4 C. fresh grated Parmesan
Freshly chopped parsley, to garnish
Preheat oven to 425 degrees and prepare a large baking sheet using parchment. Make an ice bath in an enormous bowl.
Blanch Brussels sprouts in a large saucepan filled with salted water a simmer. Include Brussels sprouts to cook till bright green and tender, about 8 to 10 minutes. Incorporate Brussels sprouts to the ice bath and allow to cool before draining.
On a baking sheet large enough place the blanched Brussels sprouts with garlic, oil and thyme. Utilizing the tip of a mason jar or glass to press down on Brussels sprouts to crush them into flat patties. Then, sprinkle each mashed Brussels sprout with salt , pepper after which sprinkle cheese and Parmesan on the top.
Bake until the sprouts’ bottoms are crisp and cheese golden and melty 20 to 25 minutes.
Sprinkle with parsley, to serve hot.
Brussels sprouts become crisp and tasty in the oven after being “smashed” and seasoned with Parmesan cheese and all bagel spice.
Crispy Smashed Brussels Sprouts
1 1/2 pounds large to medium Brussels sprouts, cut (16-18)
2 tablespoons extra virgin olive oil
2 Tablespoons grated Parmesan cheese
2 teaspoons all seasonings for bagel
Zest of 1 large lemon
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Preheat the oven to 425 degrees F. Make sure to fill a large container with the ice.
A large saucepan of mildly salted water to simmer. In the meantime, add Brussels sprouts, lower the heat to a low simmer and cook until tender when poked with a skewer. This can take between 8 and 10 minutes. Then drain the sprouts and then plunge into the cold water. Allow to stand until the temperature is cool enough to handle, then transfer them to the dish towel clean and dry.
Spread the sprouts out on an oven sheet with a large, rimmed baking surface. Toss with oil, drizzle with oil, and then mix for a good coating. Spread the sprouts out evenly on the pan, then make them flat with an empty bottom mason jar , or solid glass. Roast for about 10 minutes. Flip the sprouts gently and then sprinkle with Parmesan as well as seasoning along with lemon zest. Place them back in the oven to cook until cheese is been melted for approximately 5 minutes.
Serving Size: 4 Brussels Sprouts per Serving: 8g fat; 154 calories cholesterol 2 mg sodium 248 mg carbohydrates 16.2g. dietary fibre 7,5g Protein 7g; sugars 4,g; equivalent niacin 1mg saturated fat 1g; vitamin A 1308IU.
The delicious Roasted Smashed Brussels Sprouts with cheese will entice even people who say they do not like Brussels sprouts! The crisp parmesan cheese and crisp edges make these a nutritious sweet treat.
I can’t even express how I am amazed at how much Rob enjoys this Smashed Brussels Sprouts. We devour them on a regular basis (although occasionally I cover them with bacon).
I too love them But I’m pretty certain they’d be his first choice over anything else.
Smashed Brussels Sprouts taste similar to roasting brussels sprouts. The one difference being that you “smash” them before roasting. This increases the surface area and allows them to possess more crisp edges which make them delicious.
Naturally, adding some parmesan cheese isn’t a bad idea neither.
HOW TO CLEAN BRUSSELS SPROUTS?
Before you begin making the Smashed Brussels Sprouts You’ll need to wash them first. You can wash them with a colander or gently pour them into an ice-cold bowl. If the leaves appear damaged can be taken off also. Cut the ends of the stems off as well, but the sprouts I have tend to be smaller I’ve found it not required.
Baked Brussels Sprouts on an aluminum sheet pan
HOW TO MAKE SMASHED BRUSSELS SPROUTS?
In contrast to roasted brusselss sprouts they require to be soaked for a few minutes in boiling water. The water will soften them to allow them to be crushed. For those who are on the small side, around 10 minutes is enough and I’ll give them a few more when they’re not enough.
When they’re soft enough, take them out of the colander. Then, take care to rub them until they’re dry. They’ll be roasted at this point and water is not your best friend in the process of roasting and getting a crisp texture. After drying, place them on a baking sheet. They’ll have a stunning green hue after their bath in the hot tub!
The brussels sprouts are mashed in a pan, ready to be baked
This is how we transform them into smashed brussels swiss sprouts. Push down on each until it is “smashed” to your liking. This is how much I break each one but you can make it more or less based on your preferences. Do another gentle pat with the paper towel after this to ensure you’ve got as much liquid out of them as you can.
Smashing brussels sprouts placed on the sheet pan set to bake in the oven
Then drizzle them with Extra-virgin olive oil (or avocado oil) and sprinkle it with parmesan. Then, bake them for 20-30 minutes, until they’re crisp and charred!
Baked, Smashed Brussels Sprouts on an aluminum sheet pan
Serving the Smashed Brussels Sprouts served on the side with any dish. I love a great steak and a simple salad, but select your preferred main dish and you’ll get a great full-course meal that you can repeat. It is also possible to make them using purple brussels sprouts to make the most beautiful display!