Easy Smashed Brussels Sprouts Recipes

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SMASHED BRUSSELS SPROUTS



Smashed Brussels Sprouts image

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

Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
1 cup finely grated manchego cheese (from about a 4-ounce piece)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
6 large cloves garlic, crushed and peeled

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.

EASY SMASHED BRUSSELS SPROUTS



Easy Smashed Brussels Sprouts image

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

2 pounds Brussels sprouts, washed and cleaned
¼ cup extra-virgin olive oil
sea salt and freshly cracked black pepper to taste
1 teaspoon red pepper flakes
1 cup finely grated Pecorino Romano cheese
½ medium lemon

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



Smashed Brussels Sprouts image

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

1 pound Brussels sprouts
2 tablespoons olive oil
1 pinch garlic powder
1 pinch red pepper flakes
salt and ground black pepper to taste
¼ cup finely grated Parmesan cheese, or more to taste

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

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