Best Smashed Brussel Sprouts Recipe How to Make 2021
In order to smash the Brussels sprouts, you need to boil them first. (Just like mashed potatoes!) Make sure to pat them really dry, even after you smashed them so that they crisp up in the oven. And never skimp on the cheese.
Smashed Brussels Sprouts take the most tantalizing part of any roasted vegetable—the crispy, caramelized bits on the outsides—from enticing feature to star attraction. This method for cooking Brussels sprouts is ALL ABOUT the crispy!
If you are the person in your household who tries to get to the sheet pan of roasted Brussels sprouts first to snag the darkest, crispiest ones before anyone else can get to them, then smashed Brussels sprouts are the side dish for you. (You’ll also adore these crispy Brussels Sprouts Chips.)
Best Smashed Brussel Sprouts Recipe How to Make 2021
The “smashed” technique we’re deploying here is not new. I borrowed it from smashed potatoes, which are a steakhouse favorite and outrageously delicious, even if like me, you aren’t usually a white potato fan. It’s the power of the crispy!
Smashing consists of first parboiling the Brussels sprouts in salted water to soften them up a bit (not enough to fully cook them through), arranging them on a baking sheet, then with the bottom of a sturdy drinking glass, pressing on them firmly (a.k.a. smashing them) to spread them out. The smash increases the surface area of each Brussels sprout. Then, they go into the oven to roast.
Whether you are Brussels sprouts shy or their biggest fan, I hope you’ll give this “smashed” style a try.
The B. sprouts skeptics will appreciate the light char from the oven and (should you so choose to add it) the sprinkle of Parmesan cheese.
The aficionados will appreciate the smash-and-roast as a new, more elevated way to enjoy Brussels sprouts. While I adore everyday recipes like these classic Oven Roasted Brussels Sprouts, these Sautéed Brussels Sprouts, and lately Roasted Frozen Brussels Sprouts, every now and again, it’s fun to try something different.
Best Smashed Brussel Sprouts Recipe How to Make
|YIELDS:6 – 8 SERVINGS||PREP TIME:0 HOURS 10 MINS||TOTAL TIME:0 HOURS 55 MINS|
2 lb. Brussels sprouts
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 tsp. freshly chopped thyme
Freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
- Preheat the oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
- Blanch Brussels sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until bright green and very tender, 8 to 10 minutes. Add Brussels sprouts to an ice bath to cool then drain.
- On a large baking sheet, toss blanched Brussels sprouts with oil, garlic, and thyme. Using the end of a small glass or mason jar, press down on Brussels sprouts to smash them into a flat patty. Season each smashed Brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
- Bake until the bottoms of sprouts are crispy and cheese is melty and golden, 20 to 25 minutes.
- Garnish with parsley and serve warm.
How to Cook Smashed Brussels Sprouts
Grab yourself a bag of Brussels sprouts and drinking glass with a sturdy bottom (a short water glass, wide-bottomed coffee mug, or a pint glass all work well). It’s time to get smashing!
Make Ahead and Storage Tips
- To Make Ahead. Trim your Brussels sprouts up to 2 days in advance, and store them in the refrigerator.
- To Store. Place smashed sprouts in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm sprouts on a baking sheet in the oven at 350 degrees F until hot.
- To Freeze. Store Brussels sprouts in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Brussels sprouts can become soggy once frozen, but they’ll recrisp decently in the oven.
- TO MAKE VEGAN: Omit the Parmesan.
- TO STORE: Place smashed sprouts in an airtight storage container in the refrigerator for up to 4 days.
- Best TO REHEAT: Gently rewarm sprouts on a baking sheet in the oven at 350 degrees F until hot.
- TO FREEZE Store Brussels sprouts in an airtight freezer-safe storage container the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Brussels sprouts can become soggy once frozen, but they’ll re-crisp decently in the oven.
How do you know brussel sprouts have gone bad?
The best way to determine if your brussels sprouts are beyond an eat by date is to follow your nose. An old brussels sprout will smell rather harsh, sort of like old cabbage. The smell gets stronger as it ages as does the taste. Older sprouts lose any sweetness and taste rather sour
Why are Brussel sprouts not good for you?
An error has occurred. Brussels sprouts contain vitamin K, which is a chemical the body uses to promote blood clotting.
Can you regrow Brussel sprouts?
Regrowing Brussels sprouts is very experimental, and there’s little-to-no concrete evidence that Brussels sprouts can be regrown from cuttings. If you‘d really like to grow this plant at home, you‘re better off using seeds.
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