Smashed Brussel Sprouts
Smashed Brussel Sprouts are crisp, cheesy, and so good! Perfect as a side for any main dish or a standout addition to your Thanksgiving table!
Servings: 4 servings
Ingredients
- 2 pounds brussel sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- Ranch dip for serving
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the brussel sprouts to a large, microwave-safe bowl and add an inch of water to the bottom of the bowl. Cover with plastic wrap, poke a couple holes into the plastic and microwave on high until knife tender, 5-6 minutes. Carefully remove plastic. Strain and pat dry really well.
- Transfer the brussel sprouts to the prepared parchment paper. Use the bottom of a cup or a meat mallet to smash the sprouts until flattened. Pat dry with paper towels to remove any excess moisture.
- Combine the olive oil, garlic powder, paprika, oregano, salt, and pepper in a small bowl.
- Brush the oil mixture evenly over the sprouts and spread the brussel sprouts so they are not touching. Bake for 10 minutes. Sprinkle the parmesan cheese on top and continue baking for 10 more minutes or until the cheese is golden and crispy.
Notes
The nutrition label does not include the ranch dip.
Storage: Kept in an airtight container in the fridge, the brussel sprouts will keep for up to 3 days. To reheat them, you can do so on a baking sheet in a 425°F oven until crispy. You could also use the air fryer!
Nutrition
Serving: 0.5pounds | Calories: 248kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 858mg | Potassium: 932mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2070IU | Vitamin C: 193mg | Calcium: 213mg | Iron: 4mg
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