Smashed Brussel Sprouts with Parmesan and Lemon Aioli

smashed brussel sprouts

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!

raw brussel sprouts

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.

 

boiled brussel sprouts

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.

smashed brussel sproutschessed up brussel sprouts

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.

 

crispy brussel sprouts

Half way through the roasting process you flip them over so the other side can crisp up as well.

crispy brussel sprouts

Then stick them on a platter, scatter lemon zest all over and have a bowl of lemon aioli for dipping and watch them disappear!

smashed brussel sprouts

Make these smashed brussel sprouts for your friends and family now and throughout the holiday season.

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Smashed Brussel Sprouts with Parmesan and Lemon Aioli
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. When finished boiling scoop them out and place them directly into an ice bath to cool down and retain nice green color.
  3. Drain them in a strainer when cooled down.
  4. Preheat oven to 425F
  5. Line a baking sheet with parchment and drizzle with olive oil ( preferably garlic infused)
  6. 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.
  7. 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.
  8. Drizzle the tops of each one with garlic infused olive oil.
  9. 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.
  10. Place on a platter, scatter lemon zest all over and serve them at room temperature.
  11. FOR THE AIOLI
  12. 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.
  13. Garnish with lemon zest and serve on the side for dipping.

 

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GRILLED ARTICHOKES WITH LEMON AIOLI!

I confess… I’m an artichoke lover! In fact my whole family is, we can’t resist them in any way shape or form!

Give us a pan of stuffed artichokes and we are all smiles, as we sit around the table scraping each leaf working are way down to the “heart”, by the time we are finished we each have a pile of scraped and discarded leaves on our plates! Now that’s some good eating!!
But now that it’s BBQ season we enjoy eating them grilled just as much. I think the hardest thing about cooking artichokes is the prep, to prepare them for the grill you have to cut the top off,discard some outer leaves and trim up the remaining ones.

You’ll want to cut them in quarters, and remove any fuzzy center and pull out all pointy and scratchy leaves. Immediately after cutting immerse them in lemon water until ready to cook.
Place them in a pot of salted water and cook till tender.

Drain well, and gently squeeze out excess water, set aside in a bowl.

A couple of hours before they are ready to be grilled, toss them in some extra virgin olive oil, balsamic vinegar and crushed garlic, salt and pepper.

The lemon aioli is whipped up very quickly with a good store bought mayonnaise, a little crushed garlic, fresh lemon juice, along with the rind, and salt and pepper to taste. Just make sure the consistency is good for dipping.

I actually like to grill these in my indoor grill pan, I feel have more control because they are a little fragile, and besides the marinade flavor seems to not burn off. But you absolutely can put them on your grill outside, just make sure your grill is super clean, you don’t want to take on any other flavors.
These are great appetizers to start off a meal, or to have as a nice side dish.

And last but not least, I want to thank my Florida house guests that were staying with us a couple of weeks ago, they gave me this beautiful blue oval platter ( for my blog!!) I don’t think the picture does it justice you can’t see how huge it is! I thought the green artichokes would look nice on it, what do you think?
Anyway, thanks again, Angie and Pat, Diane, Donny, and of course Lindsey and Lauren.

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