If you are looking for a new side dish recipe to serve for Thanksgiving dinner, look no further. These Smashed Brussels Sprouts with Parmesan cheese are fun to make and delicious. Oven-roasted Brussels sprouts are perfectly crisp and have a nutty, sweet and savory flavor making them the ideal Thanksgiving side dish. Simple and healthy too.
Start with the Brussels sprouts. Trim the stems and remove any loose and wilted leaves. Then add them to the pot with salted boiling water and cook for about 8-10 minutes. The Brussels sprouts should be bright green and tender yet not fully cooked. Drain and run under cold water to stop the cooking process. Pat the sprouts dry and toss them with olive oil, garlic powder, salt, Parmesan cheese, and a pinch of cayenne pepper. Then arrange them on the baking sheet. Using the bottom of a mason jar, gently press down on each sprout until it flattens slightly. Roast in the preheated oven until the Brussels sprouts are crispy and golden brown. Serve right away and enjoy!
To make the Smashed Brussels Sprouts, you will need the following ingredients:
Preheat the oven to 425 °F.
To a large pot of boiling water, add 2 teaspoons sea salt and 1 pound Brussels sprouts. Cook for about 8-10 minutes until tender and bright green but not fully cooked.
Drain the brussels sprouts and run under cold water to stop the cooking process.
Pat dry the Brussels sprouts well with a paper towel.
In a large bowl, toss the brussels sprouts with 1 tablespoon olive oil, 1 teaspoon garlic powder, ⅓ cup Parmesan cheese, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
Place the Brussels sprouts in a single layer on a baking sheet. Using the bottom of a mason jar or sturdy glass, gently press down on the sprouts to flatten them.
Roast the smashed Brussels sprouts for about 15-20 minutes or until the bottoms of the sprouts are crispy and golden brown.
Serve and enjoy!
These Smashed Brussels Sprouts are extra crispy, a little spicy, cheesy, and addictive. Made with just 6 simple ingredients, they make the perfect plant-based side dish for Thanksgiving dinner. Did you make this recipe? Leave a comment below to let us know how you liked it, and don’t forget to snap a photo and tag @cookmerecipes on Instagram.
My husband hates Brussels sprouts, but ever since I made them the way you did on the recipe, he loves it, thank you for sharing the recipe!
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