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
Ingredients
0 servings
2 lbsBrussels Sprouts
2 Tbspolive oil
2 clovesgarlic
I used 1 tbsp minced garlic and it worked perfectly
¼ csundried tomatoes
optional, but highly recommend
1 tspthyme
chopped, or chili flakes, depending on your taste
Pink Himalayan salt
pepper
to taste
1 cshredded Mozzarella cheese
¼ cshredded Parmesan cheese
parsley
Freshly chopped, or Chili flakes, for garnish
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.