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Mary Jo Maxwell
By Mary Jo Maxwell

The Best Smashed Brussels Sprouts Recipe — Fuel for the Soul

When you think Brussels Sprouts, you may not think "oh yum, I love Brussels Sprouts!" But what if they were smashed, covered in cheese, and seasoned to perfection? Now we're talking! You have to try this delicious and nutritious recipe for the best Smashed Brussels Sprouts that make the pe
Updated at: Thu, 17 Aug 2023 02:30:15 GMT

Nutrition balance score

Great
Glycemic Index
32
Low

Nutrition per serving

Calories1045.9 kcal (52%)
Total Fat61.1 g (87%)
Carbs82.8 g (32%)
Sugars18.9 g (21%)
Protein61.6 g (123%)
Sodium1760.8 mg (88%)
Fiber33.1 g (118%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Makes 6-8 servings
Step 2
Preheat oven to 400F and line a large baking sheet with parchment paper or lightly grease the pan with olive oil spray.
Step 3
Clean and blanch the Brussels Sprouts - Bring a large pot of salted water to a boil. Add sprouts and cook until bright green and tender (about 10 minutes). Drain sprouts and run under cold water for at least 2 minutes (or set in an ice bath to cool, then drain).
Step 4
On the large baking sheet, toss blanched Brussels Sprouts (and sundried tomatoes, if using) with olive oil and seasonings. Using the end of a small drinking glass or Mason Jar, press down on the Brussels (gently) to smash them into a flat patty. Sprinkle mozzarella and parmesan cheese evenly on top.
Step 5
Bake for about 15-20 minutes (or until the bottoms of the Brussels are crispy and the cheese is melted and golden). Watch carefully towards the end so they do not burn!
Step 6
Garnish with parsley or chili flakes and serve warm.

Notes

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