Smashed Brussels Sprouts
Get ready for Thanksgiving with this new delicious side dish, Parmesan Smashed Brussels Sprouts. They are extra crispy and super cheesy.
Servings 4 servings
- 1 pound brussels sprouts
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup grated parmesan cheese
Preheat oven to 425 degrees F. Bring a large pot of water to a boil. Add brussels sprouts and cook for 10 minutes, until tender but still hold their shape. Drain.
Add brussels sprouts to a large rimmed baking sheet. Using a drinking glass, smash down the brussels until they are about 1/2 inch in thickness. Drizzle with olive oil. Season with salt, pepper and garlic powder. Gently toss with your hands to coat. Be careful as the brussels can fall apart.
Roast in oven for 15 minutes. Remove from oven, flip and cook another 15 minutes. Remove from oven, sprinkle with parmesan cheese. Place back in the oven for 3 minutes to melt the cheese.