Smashed Brussels Sprouts with Parmesan Cheese
User Reviews
5
Smashed Brussels Sprouts with Parmesan Cheese
Description
This recipe starts by boiling trimmed Brussels sprouts to soften them, followed by an ice bath to stop cooking and maintain texture and color. Once cooled and dried, each sprout is smashed to approximately half an inch thickness, increasing surface area for browning. The sprouts are arranged cut side up on a sheet, coated with a mixture of melted butter, crushed garlic, fresh thyme, salt, and pepper, then sprinkled with half the Parmesan cheese.
Roasting at 425°F crisps the edges and lightly browns the cheese, giving the sprouts a tender interior with flavorful, savory, and slightly crispy outer layers. The butter and Parmesan combination provides richness and depth, while the garlic and thyme add aromatic notes.
Smashed Brussels sprouts prepared this way make a distinctive vegetable side that pairs well with roasted meats or can be enjoyed as a flavorful snack. Leftovers store well refrigerated for up to three days, and the dish can be adapted to be dairy-free by substituting vegan Parmesan and plant-based butter alternatives. Freezing leftovers is possible for long-term storage.
Ingredients
- 2 lbs. Brussels sprouts ends trimmed
- 4 tablespoons butter melted
- 4 cloves garlic crushed
- 1 teaspoon thyme fresh, finely chopped
- 1 ¼ teaspoons salt to taste
- ¼ teaspoon black pepper to taste
- ½ cup Parmesan Cheese grated, divided
Instructions
- Preheat oven to 425°F.
- Boil and Blanch the Brussels Sprouts: Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot of boiling water and boil for 10 minutes. Once cooked, drain the sprouts and immerse them in an ice bath to stop the cooking process. Let them sit in the ice bath until they are cool to the touch. Remove the sprouts from the ice bath and dry them thoroughly.
- Smash the Sprouts: Line a large baking sheet with parchment paper and place Brussels sprouts, cut side-up, at least 1-inch apart. Using a flat-bottomed glass, push down each Brussels sprout until it is flattened to ~½ inch tall.
- Coat with Butter and Parmesan: In a small bowl whisk together the butter, garlic, thyme, salt, and pepper. Pour equal amounts of the butter sauce over each sprout and sprinkle all of the Brussels sprouts with ¼ cup of Parmesan cheese.
- Bake in Oven: Bake sprouts in preheated oven for 20-22 minutes or until Brussels sprouts are crispy and cheese is lightly browned.
- Add more Cheese and Herbs: Just before serving, sprinkle Brussels sprouts with remaining Parmesan cheese and additional fresh thyme, if desired. Enjoy!
Notes
- For a vegan or dairy-free version, use vegan Parmesan and plant-based butter or olive oil in place of butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked sprouts in sealed airtight containers for up to 12 months for long-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 640mg | 27% |
| Potassium | 604mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 130mg | 144% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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