Smashed Brussel Sprouts
User Reviews
5.0
3 reviews
Excellent
Smashed Brussel Sprouts
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 ½ pound (675g) brussels sprouts cleaned and trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon oregano or dried basil
- 1 cup (119g) Parmesan cheese grated
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Instructions
- Preheat the oven to 425 degrees F / 220 degrees C.
- Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for about 10 minutes until tender.
- Drain the Brussels sprouts in a colander and place them in cold ice water to halt the cooking process.
- Drain again then pat dry with paper towels to remove excess water.
- Transfer the sprouts to a large bowl and season with oil, salt, pepper, garlic powder, dried herbs and ¾ cup of Parmesan cheese. Toss to coat well.
- Spread the Brussels sprouts on a baking tray and gently smash each of them with the help of a fork or a small glass.
- Roast for 25 minutes until crispy. Remove and sprinkle the remaining Parmesan cheese on top.
Equipments used:
Notes
- Look for firm, bright green Brussels sprouts without any signs of wilting or browning. Fresh sprouts will yield the best texture and flavor.
- Brussels sprouts with an even size will roast consistently and have a uniform texture. For larger brussel spouts, you may wish to cut them in half.
- Remove any loose or damaged leaves and trim the stem ends.
- Parboiling the Brussels sprouts softens them and allows for easier smashing. Be careful not to overcook; they should be tender but not mushy.
- Before smashing, be sure to drain and dry the Brussels sprouts thoroughly. Wet sprouts will not crisp up.
- To smash, gently press down on each parboiled sprout using a flat surface like a fork or the bottom of a glass.
- If a lot of water comes out of the sprouts when smashing, dry them again with paper towels.
- Don't skimp on seasoning and toss to coat them well.
- Preheating the roasting pan will help to achieve a crispy exterior right from the start.
- Arrange the smashed Brussels sprouts with some space between them on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispiness.
- About halfway through the roasting time, gently flip the Brussels sprouts to ensure even browning on both sides.
- Keep an eye on the Brussels sprouts as they roast to prevent them from burning. Cooking times can vary based on the size of the sprouts and the oven's performance.
- For the best texture and flavor, serve the Smashed Brussels Sprouts right after
- There are 5 Blue Plan SmartPoints in one serving of this.
- Look for firm, bright green Brussels sprouts without any signs of wilting or browning. Fresh sprouts will yield the best texture and flavor.
- Brussels sprouts with an even size will roast consistently and have a uniform texture. For larger brussel spouts, you may wish to cut them in half.
- Remove any loose or damaged leaves and trim the stem ends.
- Parboiling the Brussels sprouts softens them and allows for easier smashing. Be careful not to overcook; they should be tender but not mushy.
- Before smashing, be sure to drain and dry the Brussels sprouts thoroughly. Wet sprouts will not crisp up.
- To smash, gently press down on each parboiled sprout using a flat surface like a fork or the bottom of a glass.
- If a lot of water comes out of the sprouts when smashing, dry them again with paper towels.
- Don't skimp on seasoning and toss to coat them well.
- Preheating the roasting pan will help to achieve a crispy exterior right from the start.
- Arrange the smashed Brussels sprouts with some space between them on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispiness.
- About halfway through the roasting time, gently flip the Brussels sprouts to ensure even browning on both sides.
- Keep an eye on the Brussels sprouts as they roast to prevent them from burning. Cooking times can vary based on the size of the sprouts and the oven's performance.
- For the best texture and flavor, serve the Smashed Brussels Sprouts right after
- Storage - keep in an airtight container inside the fridge for 5 days.
- There are 5 Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
17g
(6%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
17mg
(6%)
Sodium
1025mg
(43%)
Potassium
694mg
(20%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1481IU
(30%)
Vitamin C
145mg
(161%)
Calcium
371mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 1025mg | 43% |
| Potassium | 694mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1481IU | 30% |
| Vitamin C | 145mg | 161% |
| Calcium | 371mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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