Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 1 lb Brussels sprouts
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1/3 cup Parmesan cheese, finely shredded (optional, plus more for topping)
- 2 1/2 tsp Sea salt (divided into 2 tsp and 1/2 tsp)
- 1/8 tsp Cayenne pepper
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Bring a pot of water to a boil and add 2 tsp of sea salt.
- Boil the Brussels sprouts for about 10 minutes, or until tender. Drain and let them cool slightly.
- Place the sprouts on the prepared baking sheet. Use a heavy glass or the bottom of a jar to smash them into a flat shape.
- Drizzle the smashed Brussels sprouts with olive oil, then sprinkle with garlic powder, the remaining 1/2 tsp of sea salt, and cayenne pepper.
- Roast in the preheated oven for 12-15 minutes, then sprinkle with Parmesan cheese and return to the oven for another 10-15 minutes, or until they are crispy and golden.
- Serve immediately, with additional Parmesan cheese on top if desired.
Cook Notes
The smashing technique not only creates more surface area for crisping but also adds a fun textural contrast to the tender insides of the sprouts.
Variations
- Keto Version: This recipe is naturally keto-friendly. Enjoy as is!
- Low-Carb Version: No modifications needed. This dish is a perfect fit for low-carb diets.
Nutrition Facts
Estimated nutritional values per serving:
- Calories: 150
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 8g
- Sodium: 600mg
Smashed Brussels Sprouts offer a delightful way to enjoy a vegetable that’s packed with nutrients and flavor. Whether as a side dish or a healthy snack, these crispy sprouts are sure to become a new favorite in your culinary repertoire.
