Crispy Smashed Brussels Sprouts
These crispy smashed Brussels sprouts are the perfect balance of tender inside and crispy edges, with a little extra kick from garlic and paprika. Whether you go for the creamy melt of mozzarella or the sharp punch of cheddar, these sprouts are a crowd-pleaser that will have everyone coming back for seconds! Add Parmesan for that extra cheesy deliciousness, and you’ve got yourself a side dish that’s seriously next-level.
Ingredients
- 1 lb Brussels sprouts
- 2-3 tbsp olive oil
- Salt and pepper to taste
- 2-3 cloves fresh minced garlic
- 1 tsp paprika
- ¼ cup grated Parmesan cheese
- ¼-½ Mozzarella shredded, optional
- ¼-½ Cheddar shredded, optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the stems of the Brussels sprouts and remove any outer leaves that are wilted or discolored.
- Place the Brussels sprouts in a large pot of salted boiling water and cook for about 5-7 minutes, or until they are tender but still firm. Drain and let them cool slightly.
- Transfer the parboiled Brussels sprouts to the prepared baking sheet. Using a flat-bottomed glass or a potato masher, gently smash each Brussels sprout until it flattens slightly.
- Drizzle olive oil over the smashed Brussels sprouts and season with salt, pepper, minced garlic, paprika, and grated Parmesan cheese for extra flavor.
- Optional: Add shredded mozzarella or cheddar on top for a cheesy finish.
- Roast the brussels Sprouts n the preheated oven for 15-20 minutes, or until they are crispy and golden brown on the edges.
- Remove from the oven and serve immediately as a delicious side dish or snack.
Notes
- Mozzarella melts into a creamy, mild layer that’s stretchy and subtle, perfect if you want the Brussels sprouts to steal the show.
- Old cheddar adds a sharp, tangy kick, giving a bolder, richer flavor. It’s a great match for the garlic and paprika if you want a more intense, flavorful bite.
- Storage: Store any leftover crispy smashed Brussels sprouts in an airtight container in the fridge for up to 3 days.
- Reheating: To keep that crispy texture, reheat the Brussels sprouts in the oven at 375°F (190°C) for 5-7 minutes or until they’re hot and crispy again. You can also reheat them in a skillet with a bit of oil for a quick crisp-up.
- *Avoid microwaving they’ll lose their crunch!
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