Description
This Smashed Brussels Sprouts recipe features tender Brussels sprouts that are blanched, smashed flat, then baked with garlic, thyme, mozzarella, and Parmesan until crispy and golden. It’s a flavorful side dish with a delightful combination of textures and cheesy topping, perfect for serving warm as a crowd-pleaser.
Ingredients
Scale
Vegetables
- 2 lb. Brussels sprouts
Seasonings & Oils
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp. freshly chopped thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cheese
- 1 cup shredded mozzarella
- 1/4 cup freshly grated Parmesan
Garnish
- Freshly chopped parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl by filling it with cold water and ice to stop the cooking process later.
- Blanch Brussels Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook them for 8 to 10 minutes until they are bright green and very tender. Immediately transfer the sprouts to the ice bath to cool quickly, then drain well.
- Smash and Season: Place the blanched Brussels sprouts on the prepared baking sheet. Toss them with olive oil, minced garlic, and freshly chopped thyme. Use the end of a small glass or a mason jar to press down on each Brussels sprout, smashing it into a flat patty. Season each smashed sprout with kosher salt and freshly ground black pepper.
- Add Cheese: Sprinkle shredded mozzarella and freshly grated Parmesan evenly over the top of the smashed Brussels sprouts.
- Bake Until Crisp: Bake in the preheated oven for 20 to 25 minutes or until the bottoms are crispy and golden brown and the cheese is melty and lightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm for the best flavor and texture.
Notes
- Blanching Brussels sprouts helps to ensure they are tender before smashing and baking.
- Use a heavy-bottomed glass or jar end to smash the sprouts evenly and create a nice flat surface for crisping.
- Feel free to use other cheese varieties such as cheddar or Gruyère depending on your preference.
- Leftovers can be reheated in the oven to maintain crispiness.
- To make it gluten-free, ensure the kosher salt and other ingredients are certified gluten-free.
Nutrition
- Serving Size: 1/6 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
