Parmesan Smashed Brussels Sprouts
If you thought you didn't like Brussels Sprouts, think again. These Smashed Brussels Sprouts are crispy, cheesy and out right DELICIOUS!
Servings: 4
Cost: £2 / $2.50
Equipment
- Sharp Knife & Chopping Board (for trimming)
- Pot, Wooden Spoon & Colander (for boiling)
- Jar, Mug or Cup (for smashing)
- Fine Cheese Grater (for parmesan)
- Large Greaseproof Baking Tray & Plastic Spatula (for roasting)
Ingredients
- 1lb / 500g Brussels Sprouts
- 1/2 cup / 40g freshly grated Parmesan, or as needed
- 1 tbsp Olive Oil
- 1 tsp Salt, plus more to taste
- 1/4 tsp Garlic Powder
- Black Pepper, or to taste
Instructions
- Trim: Grab a sprout and place it on a chopping board. Slice off the firm end (stem) then remove any loose or discoloured leaves. Repeat and discard leaves.
- Boil: Add 1 tsp salt to boiling water then add brussels sprouts. Boil until they're just about fork tender (around 8-10mins, make sure you don't over boil). They will continue cooking slightly as they rest. Drain and leave in the colander for around 5mins to allow the steam to escape.
- Smash: Add to a large greaseproof baking tray then coat in 1 tbsp olive oil, 1/4 tsp garlic powder and a good pinch of salt & black pepper (can adjust this when serving). One by one use a mug or jar to smash the sprouts until level thickness. Be careful they don't break apart and make sure they're spaced out on the tray.
- Bake: Add a pinch of parmesan to each sprout then bake in the oven at 200C/390F for 20-25mins, or until the parmesan is deep golden and the sprouts are lightly charred underneath and around the edges.
- Serve: Allow to rest for a couple of mins (they'll crisp a little more as they rest) then use a plastic spatula to remove them. Sprinkle over any of the crisp parmesan from the pan then serve up and enjoy!
Video
Notes
a) Serving - I tend to serve these as part of a Roast Dinner with a few other Sides. To take them to new heights you can serve them with Cheddar Cheese Sauce drizzled over!
b) Soggy Sprouts - One of the main causes of these coming out soft is over-boiling them. Timings will depend on the size of the sprouts, so just test a few with a fork if you need to. They will carry on cooking slightly as they rest. Steaming is also important to allow as much moisture to escape as possible.
c) Do I have to boil them? - No, but they need to be partly cooked to the point they can be smashed. So you could steam or even microwave them (in a bowl with some water) if you wanted.
d) Calories - Whole recipe divided by 4:
Nutrition
Calories: 132kcal | Carbohydrates: 12.03g | Protein: 7.42g | Fat: 7.2g | Saturated Fat: 2.458g | Polyunsaturated Fat: 0.702g | Monounsaturated Fat: 3.38g | Trans Fat: 0.111g | Cholesterol: 11mg | Sodium: 254mg | Potassium: 466mg | Fiber: 4.3g | Sugar: 2.51g | Vitamin A: 977IU | Vitamin C: 96.4mg | Calcium: 154mg | Iron: 1.68mg