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To make delicious smashed Brussels sprouts, gather these ingredients: - 1 lb Brussels sprouts, trimmed - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1 teaspoon red pepper flakes - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley, chopped (for garnish) To keep your Brussels sprouts fresh: - Buy firm, bright green sprouts with tight leaves. - Store them in the fridge in a plastic bag. - Use them within a week for the best flavor. If you want to change things up, try these swaps: - Use pecorino cheese instead of Parmesan for a sharper taste. - Swap red pepper flakes for smoked paprika for a different heat. - For a vegan option, skip the cheese or use a plant-based alternative. This recipe is simple and lets you explore many flavors. For the complete process, check the Full Recipe. 1. Start by preheating your oven to 400°F (200°C). This step ensures the sprouts roast perfectly. 2. Fill a large pot with water and add salt. Bring it to a boil. 3. Trim the ends of the Brussels sprouts. This helps them cook evenly. 4. Once the water is boiling, add the Brussels sprouts. Cook them for 8-10 minutes until they are tender but still bright green. 5. Drain the Brussels sprouts and let them cool for a few minutes. This makes them easier to handle. 6. Line a baking sheet with parchment paper. This will help with cleanup later. 7. Arrange the cooled Brussels sprouts on the baking sheet, leaving space between them. 8. Use the bottom of a mug or a flat spatula to gently smash each sprout. Flatten them to about half an inch thick. 9. Drizzle 2 tablespoons of olive oil over the smashed sprouts. Then, sprinkle them with salt, pepper, and red pepper flakes. 10. Add the minced garlic on top of the sprouts. This will infuse great flavor during cooking. 11. Roast the sprouts in the oven for 20-25 minutes. Look for a golden and crispy finish. 12. After roasting, sprinkle the grated Parmesan cheese over the sprouts. Return them to the oven for 5 more minutes. This melts the cheese and adds a nice crunch. 13. Once done, take the baking sheet out of the oven. 14. Add lemon zest and drizzle the remaining olive oil on top. This adds a bright flavor. 15. Garnish with fresh parsley. This makes the dish look and taste even better. 16. Serve warm and enjoy the crisp and flavorful dish. For the full recipe, check out the details above. To get your Brussels sprouts crispy, start by boiling them first. This softens them. Then, smash them gently until they are flat. The more surface area, the crispier they get. Use a hot oven to roast them at 400°F (200°C). Drizzle with olive oil before roasting. This helps them crisp up nicely. Keep an eye on them as they roast. You want them golden brown, not burnt. Want to add more flavor? Try mixing in fresh herbs. Rosemary and thyme work well. A sprinkle of lemon zest brightens up the dish. You can also add a dash of balsamic vinegar for a tangy kick. Use smoked paprika for a nice smoky flavor. Don't forget the Parmesan cheese! It melts beautifully and adds a rich taste. One common mistake is overcrowding the baking sheet. Give your Brussels sprouts space to breathe. This helps them crisp up better. Another mistake is not preheating the oven. A hot oven is key for a good roast. Lastly, avoid skipping the salt and pepper. They boost the flavor of your dish. Follow these tips to make your smashed Brussels sprouts shine. For the full cooking process, check the Full Recipe. {{image_2}} You can change the taste of smashed Brussels sprouts with different seasonings. Try using smoked paprika for a warm flavor. If you like heat, add cayenne pepper instead of red pepper flakes. For a sweet twist, mix in some brown sugar or maple syrup. Each option gives your dish a new vibe. Adding more ingredients makes this dish even better. Cooked bacon bits add a savory crunch. Nuts like almonds or pecans give a nice texture. You can also toss in some dried cranberries for a touch of sweetness. Get creative and mix in what you like! To make this dish vegan, just skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor without dairy. You can also replace olive oil with a vegan butter. This way, you still enjoy a tasty dish while keeping it plant-based. For the full recipe, check out the Crispy Smashed Brussels Sprouts with Garlic & Parmesan. After enjoying your smashed Brussels sprouts, let them cool. Place leftovers in an airtight container. They stay fresh in the fridge for about 3 days. Make sure to keep them away from strong-smelling foods. This keeps their flavor intact. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes until warm and crispy. You can also use a microwave. Just heat in short bursts to avoid sogginess. If you want to freeze your smashed Brussels sprouts, first cool them completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. They can freeze well for up to 2 months. When ready to eat, thaw them in the fridge overnight before reheating. For the best taste, I recommend enjoying them fresh, but freezing is a great option. For the full recipe, check the details above. To make smashed Brussels sprouts, start with fresh sprouts. Trim the ends and peel off any yellow leaves. Boil them in salted water for 8 to 10 minutes. They should be soft but still green. After draining, let them cool. Place the sprouts on a baking sheet and smash each one with a mug or spatula. Drizzle olive oil over them and sprinkle with garlic, salt, and pepper. Roast at 400°F for 20 to 25 minutes until they are golden and crispy. Top with Parmesan cheese and bake for 5 more minutes. Smashed Brussels sprouts pair well with many dishes. They complement roasted meats like chicken or beef. Serve them alongside fish for a healthy meal. They also taste great with grains like quinoa or rice. You could enjoy them with a rich pasta dish. Add a squeeze of lemon for a bright touch. Fresh herbs like parsley or thyme bring extra flavor too. Yes, you can use frozen Brussels sprouts, but fresh is best. Frozen sprouts may have a softer texture after cooking. To use frozen ones, thaw them first. Boil them briefly to soften, then drain well. Smash and roast as you would fresh sprouts. Keep an eye on cooking time. Frozen sprouts may need a few more minutes to get crispy. For the full recipe, click here. To sum up, this guide covered everything you need for smashed Brussels sprouts. You learned about key ingredients and tips for freshness. We explored step-by-step instructions for perfect cooking. I shared tips for crispiness and flavor boosts. Variations cater to different tastes and diets. Finally, storing and reheating guidelines help keep your dish fresh. Enjoy experimenting with smashed Brussels sprouts! Your meal will be delicious and satisfying.

Smashed Brussels Sprouts

Elevate your side dish game with these Crispy Smashed Brussels Sprouts with Garlic & Parmesan! This delicious recipe features perfectly roasted sprouts, tossed with garlic, red pepper flakes, and a cheesy topping that will delight your taste buds. Perfect for any meal, these sprouts are easy to make and loaded with flavor.
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Ingredients
  

1 lb Brussels sprouts, trimmed

3 tablespoons olive oil, divided

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 teaspoon red pepper flakes

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 8-10 minutes, until tender but still bright green.

      Drain the Brussels sprouts and let them cool for a few minutes.

        On a baking sheet lined with parchment paper, arrange the sprouts, spacing them apart.

          Using the bottom of a mug or a flat spatula, gently smash each Brussels sprout until flattened.

            Drizzle 2 tablespoons of olive oil over the smashed Brussels sprouts, then sprinkle with salt, pepper, red pepper flakes, and minced garlic.

              Roast in the preheated oven for 20-25 minutes, or until the sprouts are golden and crispy.

                Remove from the oven, sprinkle with grated Parmesan cheese, and return to the oven for an additional 5 minutes, until the cheese is melted and slightly crispy.

                  Before serving, add lemon zest and a drizzle of the remaining olive oil over the Brussels sprouts.

                    Garnish with freshly chopped parsley for a burst of color and flavor.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4