Smashed Brussels Sprouts! – Oh my veggie! Â These crispy morsels with a touch of asiago cheese are going to become your new fave veggie!
Kicking off a brand new year with the promise of more veggies on our plate than last year! Â And this recipe is making it pretty easy to stick to that resolution. Â Crispy outside, creamy soft inside with just a pinch of asiago cheese to make it go zing! Â Can a brussels sprouts go zing? Â Well I think these can!
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 brussels can have sometimes.  This very palatable preparation will make a brussels sprout lover out of you!  It will too!  Don’t you roll your eyes at me!
Drain the pot and pour these babies on a baking sheet covered with foil for easy clean up.
Toss with a bit of olive oil, lots of garlic, Â salt and pepper.
Use any flat bottom sturdy item and just start SMASHING! Â Â It’s not only a healthy side dish but a work out. Â Strap on your Fitbit for this one !
In the oven they go for 10 minutes. Â Sprinkle on the cheese and back in the oven for another 10 minutes. Â And you got the best darn veggie your new healthy lifestyle is ever gonna see!
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!
What’s even better? We’ve added a video on how to make these babies! Now…We tried to get fancy with sound effects, don’t judge..We’ll try to thank all of you in our Oscar speech. Kidding!
Another of our favorite healthy dishes, is this Mediterranean Couscous Salad. Â It makes a fabulous meal prep for lunches as well as a great side dish with your favorite protein for dinner!
To rocking your New Years resolutions!
Clink!
Kathi
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Pin RecipeVeggies never had it so good! These quick cooking beauties are crispy with a soft middle. Simply fabulous!
- 2 pounds fresh brussels sprouts
- 1 tablespoon olive oil
- 4 large garlic cloves
- 1 teaspoon salt plus 2 teaspoons more for boiling brussels
- 1/4 teaspoon ground pepper
- 1/4 cup asiago cheese or parmesan
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Preheat oven to 425 degrees
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Trim a small piece of the brussels stem off. The leaves that need too will fall off.
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Place in a large pot and cover with water and bring to a a boil. Add 2 teaspoons salt to water.
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Boil brussels for 10 minutes. Drain.
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Pour onto large baking sheet. Toss with 2 tablespoons olive oil, garlic, salt and pepper.
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Using a sturdy flat bottom object like a coffee mug, smash each brussels sprout.
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Bake for ten minutes. Remove. Sprinkle with cheese. Bake an additional 10 minutes.
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Serve as a side dish with chicken or fish or chill and chop to add to your lunch salad the next day!
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!
Can these be made ahead of time?
You can! Just reheat in a 350 degree oven on a cookie sheet for about 10-15 minutes until warmed thru.
Simply Awesome
I added bacon bits!
These are absolutely brilliant! I love smashed potatoes and brussels sprouts so these are like a dream come true for me.
Thank you Kristen! I hope you get a chance to try them!
What do you do with the garlic? It is not mentioned in the directions, but is listed as an ingredient.
Hi Janae – Its in step #5 with the garlic! Hope you get a chance to give this recipe a try!
I love brussel sprouts, these are like next-level brussel sprouts!!…the perfect side dish in everyway