This Cheesy, Smashed Brussels Sprouts Recipe Make It Easy to Eat Your Veggies
It doesn’t take more than a little olive oil and a pinch of salt to make Brussels sprouts shine, but if you’re looking for an easy upgrade we’ve got one you need to try. We’d like to introduce you to our smashed sprouts recipe — a cheesy, crispy, slightly spicy spin on the usual roasted version that will also fit right into your keto and gluten-free diets. It doesn’t involve a lot of ingredients or time, and you can prep most of it in advance. It’s our favorite new method for packing in those cruciferous veggies. Top it with a fried egg or alongside your favorite protein, or simply serve on a bed of brown rice to keep things vegetarian.
Smashed Brussels sprouts RECIPE
Cook Time: 30 minutes
1. Blanch the Brussels sprouts. Fill a large bowl with ice and water and set nearby, along with a slotted spoon.
2. Fill a large stock pot with water and add enough kosher salt that the water tastes like sea water.
3. Bring it to a boil and add your Brussels sprouts. Allow to cook until just fork-tender, approximately 10 minutes.
4. Using the slotted spoon, carefully transfer the sprouts to the ice water until they’re just cool enough to handle — don’t allow them to sit in the water.
5. Drain into a colander and pat dry with a clean dish towel.
6. Season and smash them. Preheat your oven to 450°F and line two rimmed sheet pans with parchment paper.
7. In a large bowl, mix together the olive oil, vinegar, salt, and chili pepper flakes. Add the Brussels sprouts and toss gently to combine.
8. Spread them out across the two sheet pans and use a drinking glass or a jar to “smash” each one so that it fans out. You don’t want to completely flatten them; we’re just looking for some more surface area to hold the cheese.
9. Roast them up. Sprinkle the mozzarella over each sprout, followed by a pinch of the parmesan.
10. Place in the oven until the cheese is brown and bubbly, approximately 10 minutes.
11. Pile them into a serving dish with a squeeze of the lemon or portion onto plates and enjoy.
(Recipe and photos via Jessica Smith Wall / Brit + Co)