Smashed Brussels Sprouts
Have you heard? Brussels sprouts are the new potatoes. OK, we could never stray too far from our beloved spud, but we’re totally fine with borrowing one of our favorite tuber treatments for another vegetable side dish. Enter: smashed Brussels sprouts. They’re crispy, cheesy and absolutely going on our dinner table tonight.
If you’ve made smashed potatoes, the cooking method is the same: Boil the sprouts until tender, flatten them with a cup, roast on a sheet pan until golden brown and crisp around the edges. We opted for Parmesan cheese and red pepper flakes, but you could flavor them with any combination of seasonings. Personally, we’re trying hot honey next.
1 pound Brussels sprouts, trimmed
Extra-virgin olive oil
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper. Bring a large pot of generously salted water to a boil. Add the Brussels sprouts and cook until bright green and tender, 8 to 10 minutes. Drain well and transfer to a large bowl.
2. Toss the Brussels sprouts in a few tablespoons of olive oil (enough to coat), along with the Parmesan, garlic powder and pepper flakes. Arrange the Brussels sprouts on the prepared baking sheet and use the bottom of a small cup to smash the sprouts.
3. Bake until the Brussels sprouts are crisp and deeply golden, flipping halfway through, 20 to 25 minutes.