If you think you’re not a fan of brussel sprouts I encourage you to try these crispy gems! This is my new favorite way to eat brussel sprouts, but I must warn you, they’re very addictive!
They’re made similar to the popular smashed potatoes but on the healthier side. They’re crispy and caramelized on the outside and tender on the inside, and because of their size they’re the perfect one bite wonder!
Let’s face it the holiday season is upon us, brussel sprouts are hanging out all over in the produce sections of stores. It’s definitely a popular vegetable that seems to make an appearance on holiday tables served in many different ways.
Likewise if you do a Google search of smashed brussel sprouts you’ll see all the different ways you can change them up by adding different spices and cheese’s and even dipping sauces. I like the pairing of parmesan and lemon and those are the flavors I feature in mine.
First you have to prep your brussel sprouts by rinsing and cutting off the hard tip, boiling them and then submerging them into an ice bath to cool down.
I found that depending on the size of your sprouts which very greatly, that’s going to determine how long for you to boil them, it could be anywhere from 10-15 minutes. The best way is to test one by smashing it, they should flatten easy but not be overcooked, mushy or falling apart, sort of al dente.
After the ice bath which cools them down and helps retain their color, drain in a stainer.
Even with straining they always seem to retain some water, so a great tip is to smash them inside a tea towel covering the top of the sprout with a portion of the towel as you press down, ( I used the palm of my hand ) the sprouts will release their retained water right into the tea towel and they’ll become super dry and perfect for crisping up in the oven, the drier the better.
Then place your smashed sprouts on a parchment lined baking sheet, I drizzled mine with garlic infused olive oil which added so much flavor and I think is a key ingredient as well as grated parmesan and a light sprinkling of shredded mozzarella for added crunch when melted but the mozzarella is optional.
Now they’re ready to be put into a hot oven for roasting.
Half way through the roasting process you flip them over so the other side can crisp up as well.
Then stick them on a platter, scatter lemon zest all over and have a bowl of lemon aioli for dipping and watch them disappear!
Make these smashed brussel sprouts for your friends and family now and throughout the holiday season.
- brussel sprouts, tip trimmed, rinsed and ready to go
- grated parmesan cheese
- lemon zest
- garlic infused olive oil
- FOR THE AIOLI
- real mayonaise
- lemon juice
- 1 small garlic clove, grated
- salt and pepper
- lemon zest for garnish
- Place prepped brussel sprouts in salted boiling water and boil for 10- to 15 minutes according to their size and thickness. You want to be able to smash them easily without being overcooked or mushy, so test one out for doneness.
- When finished boiling scoop them out and place them directly into an ice bath to cool down and retain nice green color.
- Drain them in a strainer when cooled down.
- Preheat oven to 425F
- Line a baking sheet with parchment and drizzle with olive oil ( preferably garlic infused)
- One by one take a cooked brussel sprout and stick it inside a tea towel covering the top also with the towel then with the palm of your hand flatten it, you will see moisture come out onto the towel when you remove it, and that's a good thing.
- Place them onto the baking sheet and one by one sprinkle grated parmesan on each along with a light sprinkling of mozzarella which is optional and not needed.
- Drizzle the tops of each one with garlic infused olive oil.
- Roast for around 20 minutes or so until charred to your liking, turning them on the other side adding more cheese and crisping to your liking.
- Place on a platter, scatter lemon zest all over and serve them at room temperature.
- FOR THE AIOLI
- Scoop full fat real mayo in a bowl, add lemon juice to thin it out along with the grated garlic clove and salt and pepper to taste.
- Garnish with lemon zest and serve on the side for dipping.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
