More Brussels Sprouts Recipes
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Versatile and oh so crispy, Brussels sprouts are easily one of my favorite roasted vegetables to serve with practically any weeknight meal or holiday dinner. While I love classic roasted Brussels sprouts, I thought I’d take things up a notch in this recipe by adding two things: smashing, and plenty of cheese. Just like smashed potatoes, smashing these Brussels sprouts turns them deliciously crispy and golden in the oven—plus, plenty of cheese always helps.
What People Are Saying:
“These are SOOO good! My new favorite way to prepare Brussel sprouts!” - CyanPopcorn
First, preheat your oven and line a large baking sheet with parchment paper. Then, make an ice bath in a large bowl in preparation to blanche your Brussels sprouts. It’s important to boil your sprouts first—blanch your Brussels sprouts before smashing and baking to ensure that they get perfectly tender and crispy in the oven. Bring a large pot of salted water to a boil, then add your sprouts. Cook until they’re bright green and very tender, then add them to the ice bath to cool. Once cool, drain them. After boiling your sprouts, make sure to pat them really dry so that they crisp up nicely in the oven.
Add your dry Brussels sprouts to the baking sheet, then toss them with oil, garlic, and fresh thyme.
Now, we can get to the fun part: smashing. Use the end of a small glass or mason jar to press down on your sprouts to smash them into a flat patty.
Once they’re all smashed, season each one with salt and pepper, then sprinkle mozzarella and Parmesan on top of each sprout.
Bake the sprouts in the oven until the bottoms are crispy and the cheese looks perfectly melty and golden. This should take around 20 to 25 minutes, but keep an eye on them. Once done, garnish with parsley and get to serving!
The full list of ingredients and instructions can be found in the recipe below.
If you’re making this as a side dish to your holiday dinner, then these sprouts go perfectly alongside your Thanksgiving turkey, a roast chicken, or even a steak dinner. Just looking for a side to your weeknight dinner? I love serving these up with melt-in-your mouth chicken, sausage and broccoli burrata pasta, or creamy polenta and meatballs.
These Brussels sprouts are best the day they’re made, but if you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Brussels sprouts
extra-virgin olive oil
cloves garlic, minced
freshly chopped thyme
Kosher salt
Freshly ground black pepper
shredded mozzarella
freshly grated Parmesan
Freshly chopped parsley, for garnish
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