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.

5.0 from 2 reviews
Smashed Brussel Sprouts with Parmesan and Lemon Aioli
 
Author:
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.

 

Signature

Parmesan Crusted Rainbow Carrots on Cheesy Baked Ricotta

roasted rainbow carrots

Gorgeous rainbow carrots! I have to admit they’re much more exciting than plain carrots and I’m drawn to them whenever I see their vibrant colors and pretty shapes.

I love roasting them because roasting creates caramelization and we all know that caramelization equals intense flavor, especially so when dowsed with grated parmesan and infused garlic oil.

The baked ricotta is a flavorful base that showcases the vibrant colors of the rainbow carrots and takes this lovely side dish to another level!

rainbow carrots

When I saw this huge bundle at the farmers market I just couldn’t resist, they get me every time!

roasted carrots

Tossing the carrots into a garlic infused olive oil is a nice savory contrast that goes well with the sweetness of the carrots as they roast.

roasted carrots

Halfway through the roasting process you sprinkle in a generous amount of grated Parmigiano Reggiano which will create a yummy crust all over as it bakes on.

ricotta spread

The ricotta gets prepped before it’s baked with grated Parmigiano, garlic, herbs and lemon zest. Both elements of this dish, the carrots and the ricotta are roasted separately then brought together as one.

roasted carrots

The ricotta becomes a heavenly pairing when eaten together with the cheesy carrots, and I must say it makes a dynamite presentation!

glazed carrots

I posted this version a couple of years ago, rainbow carrots roasted with balsamic and thyme, and again I placed it on a bed of baked ricotta, it’s crazy good as well!

carrot salad

And this pretty rainbow carrot ribbon salad, posted a few years ago, it’s crunchy, delicious and filled with so much flavor. I told you I can’t resist them!

Follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 2 reviews
Parmesan Crusted Rainbow Carrots on Cheesy Baked Ricotta
 
Author:
Ingredients
  • 1 bundle of rainbow carrots, (preferably the long slender ones, if they have tops, snip them off,
  • (although if you can't find them you can use the plain orange ones but pick the thinner ones.)
  • 1½ cups of whole milk ricotta, liquid drained
  • 1 egg
  • 1 generous cup or so of grated Parmigiano Reggiano, half for the ricotta mixture and the other half for sprinkling on the carrots. ( you can sub grated pecorino)
  • 1 small smashed garlic clove
  • zest of a lemon
  • chopped basil and parsley
  • salt and pepper
  • infused garlic oil for roasting the carrots, but can sub regular olive oil
  • olive oil for drizzling
Instructions
  1. Toss the carrots with the olive oil, salt and pepper, then place them single layer on a rimmed baking sheet or parchment.
  2. Place the carrots into a 400 degree oven turning them until the bottom starts to look golden, you don't want mushy carrots, aim for a little bite to them.
  3. Halfway through the roasting process pull the pan out and generously sprinkle the grated cheese and some of the chopped herbs all over the carrots, return to the oven to let them finish cooking and a little crust forms on the carrots.
  4. When carrots are finished remove and set aside.
  5. Turn oven down to 375.
  6. In a small bowl add the ricotta, egg, salt and pepper, smashed garlic clove, lemon zest and some of the chopped herbs, mix well til all combined.
  7. Oil the bottom of a casserole dish.
  8. Spread your ricotta mixture on the bottom.
  9. Place casserole dish into oven and bake for around 20 minutes, ovens vary so check to see if ricotta is set, if it looks too pale, place it under the broiler for just a couple of minutes so it looks lightly golden, but don't leave the scene!
  10. Then arrange the cooked carrots on top of the cooked cooked ricotta, garnish with more grated cheese and fresh herbs and a drizzle of olive oil all over.
  11. Both can be done early in the day then warmed up later before eating.

 

Signature