Description
This mashed Brussels sprouts recipe offers a delightful twist on a classic vegetable side dish, combining tender boiled sprouts that are smashed and baked with a flavorful blend of olive oil, red pepper flakes, kosher salt, black pepper, and shredded parmesan cheese to achieve a crispy, golden finish.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts
Seasonings and Oils
- 2 tablespoons canola oil or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Cheese
- 1/3 cup shredded parmesan cheese
Instructions
- Boil Brussels Sprouts: Heat a large pot with at least 6 cups of salted water over high heat and bring it to a boil. Wash, trim, and remove the outer leaves from the Brussels sprouts. Boil them for 5 minutes if small or medium-sized, or 7 minutes if large. Drain immediately in a strainer.
- Preheat Oven: While the Brussels sprouts are boiling, preheat your oven to 425 degrees Fahrenheit to prepare for baking.
- Smash Brussels Sprouts: Lay the boiled Brussels sprouts on two half sheet pans lined with parchment paper, or one large sheet pan. Using a heavy glass or mug, gently smash each sprout to flatten slightly, helping to increase the crispy surface area.
- Season and Add Cheese: Toss the smashed Brussels sprouts with the oil, red pepper flakes, kosher salt, and freshly ground black pepper to coat evenly. Then sprinkle the shredded parmesan cheese over them to add a savory, cheesy flavor.
- Bake to Crisp: Bake the prepared Brussels sprouts in the preheated oven for about 15 minutes, or until they become crispy and golden brown on the edges. Remove from oven and serve warm.
Notes
- You can use either canola oil or olive oil based on your preference; olive oil will add a richer flavor.
- Make sure to not overboil the Brussels sprouts to prevent them from becoming mushy.
- Smashing the Brussels sprouts increases the surface area allowing for a crispier texture during baking.
- For extra crispiness, place the sheet pans in the middle rack of the oven for even heat distribution.
- If parmesan is not available, a hard cheese like asiago or pecorino can be substituted.
