Smashed Brussels Sprouts
Make these smashed brussels sprouts for an easy and delicious fall sides!
Servings 4
Calories 174kcal
Ingredients
- 24 oz brussels sprouts
- 1 tbsp kosher salt for boiling + 1 tsp kosher salt for seasoning
- 2 tbsp melted butter
- 1 tsp garlic paste or finely grated garlic clove
- ¼ tsp black pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Bring a pot of water salted with 1 tbsp kosher salt to a boil on the stove top.
- Trim the ends off of the brussels sprouts just enough to clean them up - we want the full sprout to stay intact. Place the brussels in the boiling water for 6 minutes. You should be able to easily pierce the sprouts with a knife
- Drain the sprouts, pat dry and place on a baking sheet. Smash the sprouts down with a cup, mug or potato masher.
- Mix melted butter, garlic, 1 tsp salt and black pepper and brush over the smashed brussles sprouts. Place in the oven and bake at 400F for 27-30 minutes or until golden brown.
- Remove from oven and top with parmesan cheese. Bake for another 5-6 minutes and enjoy!
Notes
- Make sure to pat the brussels sprouts dry before roasting.
- Do not overcrowd the sheet pan. If it is too crowded, it will steam the vegetables instead of roast.
- If you don't like brussels sprouts, you can also try this recipe with broccoli or cauliflower.
Nutrition
Calories: 174kcal | Carbohydrates: 16g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 869mg | Potassium: 680mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1556IU | Vitamin C: 145mg | Calcium: 223mg | Iron: 3mg
