Description
A simple and delicious recipe for crispy smashed Brussels sprouts roasted to golden perfection with garlic, cayenne, and Parmesan cheese. This easy side dish combines boiling to tenderize the sprouts, then smashing and roasting for an irresistibly crunchy texture.
Ingredients
Brussels Sprouts
- 1 lb Brussels sprouts
Seasonings & Oil
- 2 tbsp Olive oil (plus more for the baking sheet or cooking spray)
- 1 tsp Garlic powder
- 2 1/2 tsp Sea salt (divided: 2 tsp and 1/2 tsp)
- 1/8 tsp Cayenne pepper (or more to taste)
Cheese (Optional)
- 1/2 cup Parmesan cheese (divided: 5 tablespoons and 3 tablespoons)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F (218 degrees C) to prepare for roasting the Brussels sprouts.
- Boil the Brussels Sprouts: Bring a large pot of salted water to a boil, adding 2 teaspoons of sea salt. Carefully add the Brussels sprouts and boil for 8-10 minutes until they are tender enough to pierce with a fork. Immediately transfer them to cold water or an ice bath to stop the cooking process. Drain and pat dry thoroughly with a paper towel.
- Season the Sprouts: In a large mixing bowl, toss the drained Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon garlic powder, the remaining 1/2 teaspoon sea salt, and 1/8 teaspoon cayenne pepper. Add 5 tablespoons of Parmesan cheese (if using) and toss again to coat evenly.
- Prepare the Baking Sheet: Spray a large baking sheet with cooking spray or brush it lightly with olive oil. Arrange the Brussels sprouts on the sheet in a single layer, leaving about 1.5 to 2 inches of space between each sprout for even roasting.
- Smash the Brussels Sprouts: Using the bottom of a glass or mason jar, gently press down on each Brussels sprout to flatten it. This will increase the crispy surface area when roasting. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the smashed sprouts if desired.
- Roast until Crispy: Place the baking sheet in the preheated oven and roast the Brussels sprouts for 25-30 minutes, flipping them halfway through to ensure both sides become golden brown and crispy.
Notes
- Boiling the Brussels sprouts before roasting ensures they become tender on the inside while crisping perfectly on the outside.
- Use an ice bath immediately after boiling to stop the cooking and maintain vibrant color and texture.
- Adjust cayenne pepper to your preferred spice level, or omit for a mild version.
- Parmesan cheese is optional but adds a wonderful savory and nutty flavor.
- Spacing between the sprouts is important to achieve crispiness; avoid overcrowding the baking sheet.
