Crispy Smashed Brussels Sprouts

Name: Crispy Smashed Brussels Sprouts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 lb Brussels Sprout; 0.25 cup Extra-Virgin Olive Oil; 0.5 whole Lemon; 1 tsp Red Pepper Flakes; 1 cup Romano Cheese; 1 dash Salt & Pepper

Appetizer 🧄Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Crispy Smashed Brussels Sprouts deliver caramelized edges and a tender center, brightened with a touch of lemon and heat from red pepper flakes. Pecorino Romano melts into a salty, nutty crust that pairs beautifully with the sprouts’ natural sweetness. Serve this as a crowd-pleasing side for dinner or a holiday spread when you want something simple yet full of flavor.

Prep15 mins
Cook40 mins
Serves8
DifficultyEasy

1

Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until they soften, 7 to 9 minutes depending on their size. Drain and transfer to an ice bath to halt the cooking.
2

Preheat the oven to 425 degrees F (220 degrees C).
3

Drain the cooled sprouts and spread them on paper towels to dry. Pat the tops dry as well.
4

Move the sprouts to a large baking sheet and smash them with the bottom of a Mason jar. Blot with a paper towel to absorb any extra moisture. Drizzle with olive oil and season generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray slightly to distribute the oil and spices.
5

Bake in the preheated oven for 15 minutes. Carefully flip the sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until the sprouts are soft and the cheese is melted, 10 to 15 more minutes.
6

Remove from the oven and set the baking sheet on a wire cooling rack. Squeeze lemon over the top, then transfer the sprouts to a serving plate.