Smashed Brussels Sprouts

Smashed Brussels Sprouts have a way of turning even the most skeptical eaters into fans. I remember the first time I made them; it was a chilly fall evening, and I wanted something hearty but light. I had a bag of Brussels sprouts languishing in my fridge, and I thought, why not? The first bite was a revelation! They were crispy on the outside, tender on the inside, and bursting with flavor. It’s incredible how a simple vegetable can be transformed into something so delicious, especially when you add a bit of olive oil and a sprinkle of cheese. Whether you’re hosting a dinner party or just looking to elevate your weekday meals, Smashed Brussels Sprouts are a perfect choice.

Shopping List for Smashed Brussels Sprouts

When it comes to making Smashed Brussels Sprouts, the ingredients are simple yet effective. Each one plays a role in creating that wonderful combination of flavors and textures that make this dish stand out. The key players here are the Brussels sprouts themselves, which are rich in nutrients and have a unique flavor that shines through when roasted.

• 2 pounds of whole Brussels sprouts, ends trimmed – These are the stars of the show! Fresh and firm, they’ll become tender when cooked.
• 2 tablespoons of extra virgin olive oil – This adds richness and helps to achieve that crispy exterior.
• 2 ½ teaspoons of kosher salt, divided – Essential for seasoning the sprouts at various stages of cooking.
• ¼ teaspoon of ground pepper – This brings out the natural flavors without overpowering them.
• Pinch of red pepper flakes (optional) – Add this for a kick of heat if desired.
• 3 tablespoons of finely grated Parmesan – This cheesy goodness takes the dish to the next level.
• Juice of 1 small lemon (optional) – A squeeze of lemon at the end brightens up the flavors!

Preparation Steps for Smashed Brussels Sprouts

Making Smashed Brussels Sprouts is easier than you might think. Start by prepping your ingredients, and then we’ll follow each crucial step for perfectly smashed and crispy sprouts. Let’s dive in!

1. First, adjust your oven racks to the center and upper third positions, and preheat your oven to 425 degrees F. This high heat will help to achieve that beautiful crispiness we’re after.
2. Next, take a large saucepan and fill it with enough water to comfortably accommodate the Brussels sprouts. Bring it to a rolling boil. Once boiling, remember to add 2 teaspoons of kosher salt to enhance the flavor of the sprouts.
3. While waiting for the water to boil, prepare an ice bath by filling a large bowl with ice and water. This will stop the cooking process once the sprouts are boiled.
4. Now, add the trimmed Brussels sprouts to the boiling salted water. Let them cook for about 10 minutes, or until they are fork-tender. This boiling method helps prepare them for smashing.
5. Once cooked, carefully drain the Brussels sprouts and immediately plunge them into the ice bath. This step is crucial to maintain their vibrant green color and stop the cooking.
6. Let the sprouts cool in the ice bath for about 1 minute, then remove them and place them on a layer of paper towels. Gently pat them dry to remove excess moisture.
7. Transfer the cooled Brussels sprouts to the center of a large, rimmed baking sheet. Drizzle them with 2 tablespoons of olive oil, and sprinkle the remaining ½ teaspoon of kosher salt, ground pepper, and red pepper flakes if using. Toss everything together until well-coated.
8. Now comes the fun part! Using the base of a drinking glass or coffee mug, gently but firmly press down on each sprout to flatten it into a disk that’s about half an inch thick. This technique helps maximize the crispy edges.
9. Place the baking sheet in the preheated oven and bake the Smashed Brussels Sprouts for 15 minutes. After this, carefully flip each sprout over.
10. Sprinkle the grated Parmesan generously over the top of the sprouts and return them to the oven. Bake for an additional 5 to 10 minutes until they are golden brown and crispy on the outside.
11. If you prefer an extra crispy top, you can transfer the pan to the upper rack and switch the oven to broil. Keep a close eye on them, broiling for just 2 to 3 minutes until they reach your desired crispiness.
12. Finally, remove the Smashed Brussels Sprouts from the oven and, if using, squeeze some fresh lemon juice over the top for a refreshing finish. Serve them hot and enjoy!

Variations to Try

There are countless ways to tweak your Smashed Brussels Sprouts to match your taste or occasion. Here are some fun variations and tips!

• Add Different Cheeses: Experiment with other cheeses like feta or goat cheese for a different flavor profile.
• Toss in Nuts: For added crunch, sprinkle some toasted pine nuts or chopped walnuts over the top before serving.
• Spice It Up: Incorporate spices like smoked paprika or garlic powder for an extra kick in flavor.
• Herb Infusion: Fresh herbs like thyme or rosemary can be added for a fragrant finish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze Smashed Brussels Sprouts in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Serving Options: Pair with grilled meats or serve as a vegetarian main dish.

Serving Suggestions

When it comes to serving Smashed Brussels Sprouts, there are many delightful options to explore. Here are some ideas to elevate your meal:

• As a Side Dish: These sprouts make an excellent side for roasted chicken or grilled fish, adding a vibrant touch to any plate.
• Vegetarian Main Course: Serve them alongside quinoa or a grain salad for a hearty vegetarian meal.
• Perfect for Holidays: Smashed Brussels Sprouts are a great addition to your Thanksgiving or holiday gatherings, sure to impress your guests.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 4 days; they still taste great reheated!
• Seasonal Pairings: Pair with seasonal fruits like cranberries or pomegranates for an autumnal twist.
• Garnish Ideas: Top with additional Parmesan or a drizzle of balsamic glaze for a gourmet finish.
• Casual Yet Elegant: These sprouts can transition from a casual dinner to a fancy event just by adjusting your plating!

FAQ

Conclusion

Smashed Brussels Sprouts are a delightful way to enjoy this nutritious vegetable, marrying simplicity with gourmet flair. I encourage you to give this recipe a try; it might just become your new favorite dish. Whether served as a side or a main attraction, these sprouts will leave you craving more!

Smashed Brussels Sprouts

Craving something crispy and satisfying? These Smashed Brussels Sprouts are the ultimate comfort food! With a delightful crunch on the outside and tender goodness on the inside, they make for an easy weeknight dinner that will have everyone coming back for more. Perfectly seasoned and topped with cheese, you won't want to miss out on this dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 5 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Brussels sprouts ends trimmed
• 2 tablespoons extra virgin olive oil
• 2.5 teaspoons kosher salt divided
• 0.25 teaspoon ground pepper
• Pinch red pepper flakes optional
• 3 tablespoons finely grated Parmesan
• Juice of 1 small lemon optional

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Grater

Method

 

1. First, adjust your oven racks to the center and upper third positions, and preheat your oven to 425 degrees F. This high heat will help to achieve that beautiful crispiness we’re after.
2. Next, take a large saucepan and fill it with enough water to comfortably accommodate the Brussels sprouts. Bring it to a rolling boil. Once boiling, remember to add 2 teaspoons of kosher salt to enhance the flavor of the sprouts.
3. While waiting for the water to boil, prepare an ice bath by filling a large bowl with ice and water. This will stop the cooking process once the sprouts are boiled.
4. Now, add the trimmed Brussels sprouts to the boiling salted water. Let them cook for about 10 minutes, or until they are fork-tender. This boiling method helps prepare them for smashing.
5. Once cooked, carefully drain the Brussels sprouts and immediately plunge them into the ice bath. This step is crucial to maintain their vibrant green color and stop the cooking.
6. Let the sprouts cool in the ice bath for about 1 minute, then remove them and place them on a layer of paper towels. Gently pat them dry to remove excess moisture.
7. Transfer the cooled Brussels sprouts to the center of a large, rimmed baking sheet. Drizzle them with 2 tablespoons of olive oil, and sprinkle the remaining ½ teaspoon of kosher salt, ground pepper, and red pepper flakes if using. Toss everything together until well-coated.
8. Now comes the fun part! Using the base of a drinking glass or coffee mug, gently but firmly press down on each sprout to flatten it into a disk that's about half an inch thick. This technique helps maximize the crispy edges.
9. Place the baking sheet in the preheated oven and bake the Smashed Brussels Sprouts for 15 minutes. After this, carefully flip each sprout over.
10. Sprinkle the grated Parmesan generously over the top of the sprouts and return them to the oven. Bake for an additional 5 to 10 minutes until they are golden brown and crispy on the outside.
11. If you prefer an extra crispy top, you can transfer the pan to the upper rack and switch the oven to broil. Keep a close eye on them, broiling for just 2 to 3 minutes until they reach your desired crispiness.
12. Finally, remove the Smashed Brussels Sprouts from the oven and, if using, squeeze some fresh lemon juice over the top for a refreshing finish. Serve them hot and enjoy!

Notes

• Tip 1: To make vegan: Omit the Parmesan.
• Tip 2: To store: Place smashed sprouts in an airtight storage container in the refrigerator for up to 4 days.
• Tip 3: To reheat: Gently rewarm sprouts on a baking sheet in the oven at 350 degrees F until hot.
• Tip 4: To freeze: Store Brussels sprouts in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. They can become soggy once frozen, but they'll recrisp decently in the oven.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.