Best 3 Smashed Brussels Sprouts Recipes
**Smashed Brussels Sprouts: A Delightful Side Dish for Any Occasion**
Smashed Brussels sprouts are a delectable side dish that combines crispy edges, a tender interior, and a burst of flavor in every bite. Roasted until caramelized and then smashed to create a delightful texture, these Brussels sprouts are not only visually appealing but also incredibly delicious. This article presents three unique recipes for smashed Brussels sprouts, each offering a distinct flavor profile to tantalize your taste buds. From a classic roasted version to a zesty lemon and garlic variation, and a smoky and spicy rendition, these recipes cater to a wide range of preferences. Get ready to elevate your culinary repertoire with this versatile and flavorful dish that is perfect for weeknight dinners, holiday gatherings, and everything in between.
EASY SMASHED BRUSSELS SPROUTS
You'll make a Brussels sprouts believer out of anyone with these delicious sprouts.
Provided by Jonathan Charbz
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.6 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 4.7 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 207.2 mg, Sugar 2.6 g
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts and discard any yellow outer leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
- Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
- Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.9 g, Sodium 143.9 mg, Sugar 2.6 g
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts before you roast them results in extra surface area, which translates to more crispy cheesy bits. If you have a meat mallet, it makes the smashing particularly easy and fun, but you can also use a cast-iron skillet or heavy drinking glass or mug.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
- Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
- Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
Tips:
- Choose firm and brightly colored Brussels sprouts for the best flavor and texture.
- Trim the Brussels sprouts by removing the tough outer leaves and the stem end.
- To save time, you can use a food processor to quickly and easily smash the Brussels sprouts.
- Don't overcrowd the pan when cooking the Brussels sprouts. This will prevent them from getting crispy.
- Season the Brussels sprouts generously with salt and pepper for the best flavor.
- Add some butter or olive oil to the pan when cooking the Brussels sprouts for a richer flavor.
- Serve the Brussels sprouts immediately after cooking for the best flavor and texture.
Conclusion:
Smashed Brussels sprouts are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted, sautéed, or grilled. With their nutty flavor and crispy texture, smashed Brussels sprouts are a great way to add some healthy vegetables to your meal.
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