Smashed Brussels Sprouts Recipe
Crispy, cheesy smashed Brussels sprouts offer a delightful and easy side dish perfect for weeknight meals.
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Instructions
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Preheat the oven to 425 F and line a large baking sheet with parchment paper; prepare an ice bath.
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Bring a large pot of salted water to a boil, then blanch Brussels sprouts for 8 minutes until tender and bright green.
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Immediately transfer blanched sprouts to the ice bath to cool, then drain onto a paper towel-lined plate.
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On the baking sheet, toss the sprouts with oil, minced garlic, thyme, and basil.
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Using a glass or jar, smash each Brussels sprout into a flat patty.
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Season with salt, pepper, and sprinkle Parmesan on top.
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Bake for 15 to 20 minutes until the bottoms are crispy and the cheese is melty and golden.
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Garnish with parsley and serve warm.