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.)
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!
1 pound Brussels sprouts
2 tablespoons olive oil
1 pinch garlic powder
1 pinch red pepper flakes
salt and ground black pepper to taste
¼ cup finely grated Parmesan cheese, or more to taste
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Trim Brussels sprouts and discard any yellow outer leaves.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
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