Smashed Brussels Sprouts
Ingredients
The sprouts
-
2
pounds
whole Brussels sprouts
The seasoning
-
2
tablespoons
extra virgin olive oil
-
2 ½
teaspoons
kosher salt
-
¼
teaspoon
ground pepper
-
pinch
red pepper flakes (optional)
-
3
tablespoons
finely grated Parmesan
-
1
small
lemon (juice of, optional)
Instructions
- 1. Preheat the oven to 425°F and prepare an ice bath.
- 2. Boil the Brussels sprouts in salted water for about 10 minutes until tender.
- 3. Drain the sprouts and plunge them into the ice bath to cool for 1 minute, then pat dry.
- 4. Place the sprouts on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and red pepper flakes. Toss to coat and arrange in a single layer.
- 5. Flatten each sprout using the base of a drinking glass.
- 6. Bake for 15 minutes, then flip the sprouts, sprinkle with Parmesan, and bake for an additional 5 to 10 minutes until crispy.
- 7. Optionally, broil for 2 to 3 minutes for extra crispiness, then drizzle with lemon juice before serving.
Nutrition Facts (estimated)
Servings
5
Calories
140
Total fat
7g
Total carbohydrates
16g
Total protein
7g
Sodium
112mg
Cholesterol
2mg
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