Smashed Brussels Sprouts! These crispy morsels with a touch of cheese are going to become your new favorite way to eat vegetables.
Smashed Brussels Sprout Recipe
Crispy outside, creamy soft inside with just a pinch of cheese to make it go zing! Can a Brussels sprouts go zing? Well I think these can! You can use asiago, parmesan, or shredded mozzarella on these babies. You can add herbs, lemon, red chili flakes, whatever flavor profile you prefer. Use this recipe as a method and make them your own.
How to make Smashed Brussels Sprouts
A quick boil of about 10 minutes to get these beauties soft enough to smash. As a bonus, boiling also removes the bitterness brussel sprouts can have sometimes. This very palatable preparation will make a brussels sprout lover out of anybody.
Smashing Brussels Sprouts
- Drain the pot and pour the Brussels sprouts on a baking sheet covered with foil for easy clean up.
- Toss with a bit of olive oil, lots of garlic, salt and pepper. If you like spicy, add some red pepper flakes.
- Use any flat bottom sturdy item and start smashing them. I use a coffee cup, but I’ve also used a mason jar. The back of a spoon would work in a pinch as well.
Roasting Brussels Sprouts
In the oven they go for 10 minutes. Sprinkle on the cheese and back in the oven for another 10 minutes. The result? The best darn vegetable you’ve probably never had!
Fill up your plate with a couple slices of chicken, some sweet potatoes or rice and maybe a small salad and you have the new way to eat this year!
If you like Brussels sprouts, here’s a few more great recipes featuring them.
Enjoy! – Kathi and Rachel
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Smashed Brussels Sprouts
Ingredients
- 2 pounds fresh brussels sprouts
- 1 tablespoon olive oil
- 4 large garlic cloves - chopped
- 1 teaspoon salt plus 2 teaspoons more for boiling brussels
- 1/4 teaspoon ground pepper
- 1/4 cup asiago cheese or parmesan
Instructions
- Preheat oven to 425 degrees
- Trim a small piece of the brussels stem off. The leaves that need too will fall off.
- Place in a large pot and cover with water and bring to a a boil. Add 2 teaspoons salt to water.
- Boil brussels for 10 minutes. Drain.
- Pour brussels onto large baking sheet. Toss with 2 tablespoons olive oil, chopped garlic, salt and pepper.
- Using a sturdy flat bottom object like a coffee mug, smash each brussels sprout.
- Bake for ten minutes. Remove. Sprinkle with cheese. Bake an additional 10 minutes.
- Serve as a side dish with chicken or fish or chill and chop to add to your lunch salad the next day!
Nutrition
meed says
Tried this recipe with leftover steamed brussels sprouts. Bad idea! Smashing them with a flat bottom cup disintegrated them, and half the sprout clung to the bottom of the cup. So I cut each one in half, placed leaf side down, and smashed each with a fork. Proceeded per recipe. They came out really tasty (of course!), but not a bit crunchy. My bad.
Gave the recipe five stars because I’m sure it’d work wonderfully with fresh sprouts cooked as directed. Thanks for the idea!
Mary Docherty says
Can these be made ahead of time?
Kathi & Rachel says
You can! Just reheat in a 350 degree oven on a cookie sheet for about 10-15 minutes until warmed thru.
Mike says
Simply Awesome
Melodie Weeks says
I added bacon bits!
Kristen @ The endless meal says
These are absolutely brilliant! I love smashed potatoes and brussels sprouts so these are like a dream come true for me.
Kathi @ LaughingSpatula.com says
Thank you Kristen! I hope you get a chance to try them!
Janae says
What do you do with the garlic? It is not mentioned in the directions, but is listed as an ingredient.
Kathi @ LaughingSpatula.com says
Hi Janae – Its in step #5 with the garlic! Hope you get a chance to give this recipe a try!
Lacey says
I had the same question as I did not see what to do with the garlic in step 5. It simply states toss it in along with some other ingredients.
Kathi & Rachel says
Thanks for the note! I have updated the instructions to easier understand. Let me know if that helps! Kathi
Albert Bevia says
I love brussel sprouts, these are like next-level brussel sprouts!!…the perfect side dish in everyway